Albanian Veal Skewers – Perfectly Grilled & Juicy

Introduction

These Albanian Veal Skewers are bursting with flavor. Marinated in garlic, herbs, and butter, then grilled to perfection on the Arteflame, these skewers deliver an incredible sear while keeping the meat juicy and tender. The high heat of the center grill grate ensures a steakhouse-quality crust, while the flat cooktop finishes them off to the perfect doneness. Perfect for summer grilling!

Ingredients

• 2 lbs veal, cut into 1.5-inch cubes
• 3 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh oregano, finely chopped
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• Juice of 1 lemon
• Skewers (metal or bamboo, soaked in water if using wood)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the grill

1. Pour vegetable oil on three paper napkins and place them in the center of the Arteflame.
2. Stack firewood over the soaked napkins.
3. Light the napkins and allow the fire to develop. The grill will be ready in about 20 minutes.

Step 2: Marinate the veal

1. In a large bowl, combine melted butter, garlic, rosemary, oregano, smoked paprika, salt, black pepper, and lemon juice.
2. Add the veal chunks to the marinade and mix thoroughly to coat all pieces evenly.
3. Cover and let marinate for at least 30 minutes (or up to 4 hours for better flavor).

Step 3: Skewer the veal

1. Thread the marinated veal onto the skewers, ensuring even spacing for even cooking.

Step 4: Sear the veal

1. Place the skewers on the center grill grate of the Arteflame to sear at 1,000°F.
2. Sear each side for about 1-2 minutes until a beautiful crust forms.

Step 5: Finish on the flat cooktop

1. Move the skewers to the flat cooktop surrounding the grill grate.
2. Cook for 6-8 minutes, turning occasionally, until the internal temperature reaches 125°F for medium-rare or 135°F for medium.
3. Remove the skewers from the grill when the internal temperature is 15°F below your desired doneness (as carryover cooking will finish them).

Step 6: Serve and enjoy

1. Let the skewers rest for 5 minutes before serving.
2. Garnish with fresh herbs and an extra squeeze of lemon juice.

Tips

• Use high-quality veal for the best flavor and tenderness.
• To prevent sticking, apply a thin layer of butter to the Arteflame cooktop before cooking.
• For extra flavor, add a pinch of chili flakes to the marinade.
• Do not overcrowd the skewers; leave space between each piece for even cooking.
• If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Variations

• Spicy Albanian Veal Skewers: Add 1 tsp red pepper flakes and a dash of cayenne pepper to the marinade for a fiery kick.
• Garlic Butter Skewers: Increase the garlic to 5 cloves and add an extra tablespoon of melted butter for a rich, buttery taste.
• Lemon & Herb Skewers: Use an additional tablespoon of lemon juice and add fresh thyme for a brighter, citrus-packed flavor.
• Greek-Style Veal Skewers: Add 1 tsp dried oregano, 1 tsp cumin, and 1/2 cup Greek yogurt to the marinade for a Greek-inspired twist.
• Smoky Paprika Skewers: Use 2 tsp smoked paprika and a hint of liquid smoke for deep, smoky flavors.

Conclusion

Albanian Veal Skewers are a fantastic way to enjoy grilled meat with incredible flavors. The Arteflame grill gives these skewers the perfect sear while locking in juices, making your grilling experience effortless and rewarding. Try different variations to suit your taste and impress your guests!

Best pairings

• Grilled Vegetables: Cook bell peppers, zucchini, and eggplant on the Arteflame flat top for a delicious smoky char.
• Flatbread: Serve with warm pita or Albanian-style bread to soak up the flavors.
• Yogurt Sauce: A tangy garlic yogurt sauce pairs perfectly with the juicy veal.
• Red Wine: A medium-bodied red wine like Merlot complements the dish beautifully.