🍽️Grill

Younani Veal Skewers with Butter-Basted Peppers

Name: Younani Veal Skewers with Butter-Basted Peppers
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Grill
Ingredients: 1 kg veal sirloin, cut into skewer-size pieces; 3 green bell peppers, cut into medium chunks; 3 onions (1 grated and juiced, 2 cut into chunks); 100 g butter, melted; 2 tablespoons olive oil; Salt, to taste; Freshly ground black pepper, to taste

"Experience the ultimate in tender grilling with these succulent veal skewers, perfected by a secret onion-juice marinade and a luxurious golden butter finish."

Prep:25 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

1 kg veal sirloin, cut into skewer-size pieces
3 green bell peppers, cut into medium chunks
3 onions (1 grated and juiced, 2 cut into chunks)
100 g butter, melted
2 tablespoons olive oil
Salt, to taste
Freshly ground black pepper, to taste

🌱 Gluten-Free🌱 Low-Carb🌱 Keto-Friendly🌱 High-Protein🌱 Sugar-Free⚡ Medium

❤️Health68%

😋Taste92%

🥳Joy89%

👨‍🍳Difficulty35/100

📜 The Story

The term 'Younani' signifies a Greek or Ionian influence that traveled through Persian culinary routes, emphasizing the use of acidic vegetable juices as tenderizers. This recipe adapts the ancient technique of using enzymatic onion juice to soften lean veal, finished with a rich butter basting common in Levantine kebab houses.

🧬 Flavor DNA

🍋Sour

2/10

🧂Salty

6/10

🌶️Spicy

2/10

🍯Sweet

4/10

🍄umami

8/10

☕Bitter

2/10

✨ Sensory Profile

"Silky, melt-in-the-mouth veal cubes are enveloped in a glossy coating of nutty browned butter, offering a stark contrast to the crisp, smoky char of the peppers. The aroma is a heady mix of caramelized onions and rich dairy, punctuated by the sharp, piquant scent of freshly cracked black pepper."

Chef's Mastery

💡

The Secret

For the most effective tenderization, use a fine-mesh sieve or cheesecloth to extract only the onion liquid; the solids can burn on the grill and create a bitter aftertaste.

⚠️

Avoid This

Salting the meat too early in the marinating process, which can draw out moisture and result in a rubbery texture rather than a tender one.

❄️

Storage

Store leftover meat off the skewers in an airtight container for up to 2 days; reheat gently in a pan with a splash of water or additional butter to prevent drying.

Instructions

Slice the veal sirloin lengthwise into finger-thick strips, then cut into even pieces suitable for skewering.

Grate one onion and squeeze out its juice. In a bowl, combine the onion juice with olive oil and a pinch of black pepper to make a light marinade.

Add the veal to the marinade and toss until well coated. Cover and refrigerate for several hours. If short on time, massage the marinade thoroughly into the meat and proceed.

Prepare the vegetables by cutting the remaining onions and the bell peppers into medium-sized chunks.

Thread the marinated veal onto skewers, alternating with pieces of onion and bell pepper until all ingredients are used.

Preheat a grill to medium heat. Place the skewers on the grill and cook, turning occasionally, until the veal is cooked through and lightly charred on all sides.

As the kebabs grill, brush them occasionally with melted butter to keep the meat juicy and enhance browning.

During the final minutes of cooking, season both sides of the kebabs with salt. Transfer to a serving platter and brush with any remaining butter before serving.