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Curried Veal Skewers

Where the hell did the summer go? It seems like it just arrived, and now it’s down-hill all the way into autumn.  However, the weather is still warm enough to BBQ and drink some summer wine.

At a recent BBQ invitation mine hostess served the excellent combination of grilled, curried veal on skewers, an ample supply of French lentils and a toosed green salad. Drinks were just Pimms and rosé – easy drinking. Pimms we all know but her choice of rosé was perfect. Drank not too cold to miss the juicy ripe fruit, it was delicious and combined so well with the curry. It was produced in France - Bergerac and I  was surprised when she confined in me that it had cost her less than £8 per bottle.

It is not easy to choose a wine to serve with spicy curry dishes. I believe that the Aussies are experimenting with, or developing a new grape for this purpose. But until this arrives on the market, I’ll stay with beer or with a rosé, served slightly colder than red wine and slightly warmer than white.

Curried Veal Skewers


2 pounds veal, cut into 2 inch cubes
1 tablespoon yellow curry powder
1 tablespoon fresh thyme, chopped
2 cloves garlic, minced
3 tablespoons olive oil1 teaspoon Kosher salt
A few good cranks of black pepper
Skewers.  If using wooden skewers, soak in water 15 minutes
Preheat the grill to medium-high.


In a medium sized bowl combine the meat with the garlic, salt and pepper, thyme, curry powder, and oil.  Mix thoroughly.  Allow to marinade at room temperature for 30 minutes.  Press approximately five pieces of veal onto each skewer, leaving a little space between them, and grill for 2-3 minutes on each side.  Serve on a bed of French lentils.
Marinade.   Not necessary but it does improve intensify the flavour, if you have the time. Mix the veal cubes with 1/4 cup freshly squeezed lemon juice, 2 teaspoons Kosher salt, a few good cranks of black pepper, 1/2 teaspoon dried oregano, and 3 tablespoons olive oil.  Allow to marinade at least 6 hours.
Recipe by Nathon Lyon - Fly at a Smile-Price