Spiedini di Vitello alla Campagna

Romans-Style Veal Brochettes

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

Everyone loves food cooked on skewers, whether it be Middle Eastern shish kabobs, Moroccan qodban, French brochettes, or Italian spiedini. These spiedini are as popular at Square One as they are in Rome.



  • 1 cup olive oil
  • 2 cloves garlic, crushed
  • 4 to 8


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 j