Argentinian Veal and Chicken Kebabs

Serves: 4
Total Calories: 421


1 pound veal loin chop, boneless, cut into 1 1/2-inch chunks
1 pound chicken breast, 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


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.

Nutritional Facts:

Serves: 4
Total Calories: 421
Calories from Fat: 265

This Argentinian Veal and Chicken Kebabs recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

More Recipes from the The Barbecue Bible Cookbook:
A Simple Matambre
Argentinian Veal and Chicken Kebabs
Aromatic Lemongrass Marinade
Bangali Shish Kebabs
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Grilled Beef With Peanut Flour / Kyinkyinga
Grilled Oxtails / Kare Kare
Grilled Prime Ribs of Beef With Garlic and Rosemary
Korean Grilled Short Ribs / Kalbi Kui
Korean Sesame-Grilled Beef / Bool Kogi
Lemongrass Beef With Peanuts
Lettuce Bundles With Grilled Beef
Madeira Beef and Bay Leaf Kebabs / Espetada
Montevidean Stuffed Beef Roll / Matambre
Montevidean-Style Sweetbreads / Mollejas Asadas
Nicaraguan-Style Steak / Churrasco
Peruvian Beef Kebabs / Anticuchos
Quick Persian Beef Kebabs
Rib Steaks With Red Wine Sauce And Marrow / Entrecote a' la Bordelaise
Russian Beef Kebabs / Shashlik
Saigon Market Beef Sticks
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Steak in Garlic-Lime Marinade / Palomilla
Stet's Steak
Texas-Style Barbecued Brisket

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