On the barbecue, in the pan or in the oven, grill the meat on skewers.
Veal, lamb or beef, there is something for everyone!
Lemongrass skewered beef
For 4 people :
2 paving stones beef 250 g, 2 tomatoes, 8 sticks of lemongrass, 2 bunches of coriander, 2 bouquets of spring onion, 4 tbsp. sunflower oil, 4 tbsp. tablespoons of olive oil, salt and pepper.
Hull and seed the tomatoes, then cut them into pieces. Wash and roughly chop the cilantro; peel and finely chop the spring onion. Mix the tomato with the olive oil, cilantro and scallions, season with salt and pepper and set aside. Open the lemongrass sticks without going to the ends.
Cut each steak of beef into 12 regular slices. Slide 3 slices of meat between each stick of lemongrass, season with salt and pepper.
Heat the sunflower oil in a large skillet, sear the skewers over high heat, 30 seconds per side, then continue cooking, 2 to 3 minutes per side, over a more moderate heat. Serve the skewers hot, drizzled with the cooking juices and accompanied by the cold sauce.
Veal skewers with honey and peaches, zucchini tartare
A recipe from Louis Denisot
For 4 people :
600 g of almost veal, 4 not too ripe white peaches, 8 long branches of rosemary, 10 sheets of basil, 3 courgettes, 1 lemon, 1 C. old-fashioned mustard, 2 tbsp. honey, 3 tbsp. olive oil, 1 tbsp. tablespoon of poppy seeds, ½ tsp. of pink berries, salt.
Preheat the broiler or barbecue. Cut the meat into 3 cm cubes. In a bowl, combine the mustard, honey and 2 tbsp. oil soup. Pour over the meat then coat the pieces well with the marinade. Cover with cling film and refrigerate for 30 min.
Wash and peel the zucchini, leaving every second strip of skin. Cut them into very small cubes. Season with salt and the remaining oil and lemon juice. Add the poppy seeds, chopped pink berries and chopped basil. Mix.
Cut each peach into 8 wedges. Remove the needles from the rosemary branches, leaving the plume. Prick the cubes of veal on top, alternated with the peach quarters. Season with salt and broil for 10 minutes or cook on the barbecue. Return regularly. Serve with the fresh tartare.
Lamb brochettes with two lemons
For 4 people :
600 g shoulder ’lamb boneless and cut into large pieces, 5 candied lemons, 3 yellow lemons, 10 tbsp. tablespoons of olive oil thyme, salt pepper.
Switch the oven on to the grill position. In a large dish, pour the juice of the lemons, add the olive oil, salt, pepper and thyme. Mix everything together and coat the meat well with this marinade.
Cut the candied lemons into quarters. Make the skewers by alternating a piece of meat and a wedge of candied lemon.
Place the skewers on the oven rack and bake for about 10 minutes. Do not forget to place the drip pan underneath to collect the juice. Degrease and filter the cooking juices. Serve it with the skewers accompanied by basmati rice and Provençal tomatoes.
Image credits: Veal brochettes: © Veau de la Pentecôte / Amélie Roche