Veal Onglet from the Grill in Pitta Bread with Vegetables and Thousand Island Sauce
Ingredients:
- 500 g veal onglet
- 1 tsp harissa paste
- 5 tbsp olive oil
- 1 red pointed pepper, cut into strips
- 1 light green pointed pepper, cut into strips
- 2 red onions cut into rings
- 1 courgette
- 1 cloves of garlic, chopped
- Salt
- 4 pitta breads
- 150 ml Thousand Island sauce
Nutrition values
31
29
31
4
0 - 30 minutes
veal onglet
*
veal grilling
509
Preparation
- Cleanly cut open the veal onglet. Cut the membrane out of the centre and cut the meat into cubes of approx. 3 cm. Stir the harissa paste into 3 tbsp of olive oil, mix with the meat, then pass the meat onto skewers.
- Prepare the grill for high, direct heat. Grill each side of the veal skewers over a high heat for approx. 1 minute, then push to the edge of the grill. Place a grill pan over the open fire to heat. Add the remaining olive oil and cook the vegetables for approx. 4 minutes until al dente. Stir in the garlic and season with salt.
- Cut open the pitta breads and warm through briefly on the grill, then fill each one with vegetables. Strip the meat from the skewers and divide between the pitta pockets. Add some Thousand Island sauce to each pitta and serve everything at once.