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Veal Orloff Skewers

Big Green Egg

Servings

4

Cook Time

20 minutes

Cuisine

French

Category

Dinner

Make Orloff-style bacon-wrapped veal skewers on the Big Green Egg with herb gremolata, fresh courgette ribbons, and a lavender goat's cheese cream sauce. This French BBQ recipe uses the Big Green Egg cast-iron grid for a perfectly seared, herb-forward cook with a southern French accent. Grilled lemon gremolata and a Saint-Felicien lavender cream make this an elegant live-fire dish ideal for summer entertaining.

Veal Orloff Skewers

Ingredients

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    • 600–800g (1.3–1.75 lb) Veal, cut into even cubes

    • 12–16 slices Thin bacon (smoked pork belly or bacon)

    • Salt and pepper

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    • 1 clove Garlic

    • 1 small bunch Flat-leaf parsley

    • A few leaves Young purple basil

    • 1 Lemon (lightly grilled on the Egg)

    • 4 tbsp Olive oil

    • Salt and pepper

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    • 1 whole Saint-Felicien cheese

    • 100ml (3.4 fl oz) Cream

    • 100ml (3.4 fl oz) Honey

    • 1 pinch Dried edible lavender

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    • 2 Courgettes (1 yellow + 1 green)

    • 2 tbsp Olive oil

    • To taste - Salt and pepper

    Directions

    1. Prepare the skewers: Wrap each piece of veal in a slice of bacon. Thread onto the skewers. Season lightly.

    2. Prepare the gremolata: Cut the lemon in half and grill it on the Big Green Egg using the cast-iron grid. Lightly squeeze the grilled lemon (without using the zest). Finely chop the garlic and parsley, and add the young purple basil leaves. Mix with olive oil, a dash of grilled lemon juice, salt and pepper.

    3. Prepare the courgettes: Slice the courgettes lengthways very thinly using a mandoline. Season with olive oil, salt and pepper. Set aside in the fridge.

    4. Cook the skewers: Preheat the Big Green Egg to 250°C / 480°F with the cast-iron grid in place. Cook the skewers for 3 minutes on each side, directly on the cast-iron grid.

    5. Make the lavender goat's cheese cream: Place the Saint-Felicien, cut into pieces, in a suitable container. Melt it on the Big Green Egg using the cast-iron grid. Add the cream, honey and lavender. Stir until smooth and glossy.

    6. Plate: Arrange the courgette slices in a rosette or nest shape. Place the hot skewer on top. Drizzle with the lavender goat's cheese cream. Finish with the gremolata for freshness and color.

    Recipes