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Argentinian Veal and Chicken Kebabs |
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Serves: 4
ARGENTINA
Special Equipment: 4 long metal skewers
I first sampled these belt-loosening kebabs at La Estancia (literally "The Ranch"), a boisterous steak house on the equally boisterous street, the Lavalle pedestrian mall in downtown Buenos Aires. The combination of sweet (the prunes) and salty (the meat and bacon) is a savory common thread in Latin American cooking.
Serve accompanied by Argentinian Tomato Relish or a chimichurri, one of the classic Argentinian garlic and parsley sauces.
1 pound veal loin chops, boneless, cut into 1 1/2-inch chunks
1 pound chicken breasts, skinless, boneless, or thighs, cut into 1 1/2-inch chunks
6 pounds pancetta, , thick-sliced, or slab bacon (rind removed), cut into 1 1/2-inch pices
1 red bell pepper, medium, stemmed, seeded, and cut into 1-inch pieces
16 pitted prunes, large
2 lemons wedges
1/4 cup olive oil
Salt, coarse (kosher or sea), to taste
Black pepper, freshly ground, to taste
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1. Preheat the grill to high.
2. Thread the veal, chicken, pancetta, pepper, onion, and prunes onto the skewers, alternating the ingredients (see Note).
3. Squeeze the lemon wedges into the oil in a small bowl. Drop in the rinds and set aside.
4. When ready to cook, oil the grill grate. Arrange the kebabs on the hot grate and grill, turning with tongs, until the veal and chicken are cooked through, 3 minutes per side (12 minutes in all). Brush the kebabs with the lemon oil as they cook. Season with salt and pepper and serve at once.
Serves 4
Note: Try to place the pancetta next to the pieces of veal and chicken; the melting fat will help keep the meats from drying out as they cook.
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