Marinade

• 1 cup olive oil
• 2 cloves garlic, crushed
• 4 to 8 fresh sage leaves, coarsely chopped
• 3 tablespoons fresh lemon juice
• 2 strips lemon zest (½ inch wide)

• 2½ pounds veal head or tenderloin filet, trimmed and cut into 2-inch cubes (about 2 ounces each; see Note)
• 18 large slices lean prosciutto, cut lengthwise in half
• 18 large leaves of sage

Lemon-Sage Butter

• ¾ cup unsalted butter
• 2 tablespoons (or to taste) fresh lemon juice
• 2 tablespoons grated lemon zest (from 1 to 2 lemons)
• 2 tablespoons (or to taste) chopped fresh sage (about 10 leaves)
• Salt and freshly ground pepper
• Lemon wedges for serving

For the marinade, heat the oil in a saucepan over medium heat until hot but not boiling, about 5 minutes. Remove from heat and add the remaining ingredients. Let steep 1 hour, until cool.

Put the veal cubes in a shallow nonaluminum container and pour the marinade over. Cover and refrigerate overnight, turning the veal occasionally.

Prepare the butter: Process the butter, lemon juice and zest, and sage in a food processor until well blended. Season to taste with salt and pepper.

Heat the grill or broiler. Drain the meat, reserving the marinade. Wrap each veal cube first with 1 sage leaf and then in a half-slice of prosciutto. Thread 3 wrapped veal cubes onto each of 6 skewers. Brush the spiedini with the reserved marinade and lightly sprinkle with salt and pepper. Grill or broil 4 minutes on each side for medium-rare or 5 minutes each side for medium, brushing with the marinade when turning.

Spread the spiedini with lemon-sage butter and garnish with lemon wedges. Serve with sautéed greens and grilled garlic bread.