Quebec Grain-Fed Veal Brochettes, Provencal Style

Type of cut: cubes

Yield: 4 servings

Degree of difficulty: easy

Preparation: 35 minutes

Marinating: 1 hour

Cooking: 12 minutes

Cooking method: BBQ




  • 500 g (1 lb) cubes of Quebec Grain-Fed Veal (16 to 20 cubes)
  • 16 fine slices of pancetta
  • 1 red onion, cut into large squares
  • 8 cherry tomatoes
  • 60 ml (1/4 cup) olive oil
  • Juice and zest of 1 lemon
  • 30 ml (2 tbsp) Dijon mustard
  • 2 cloves of garlic, chopped
  • 15 ml (1 tbsp) Provençal herbs
  • 10 ml (2 tsp) crushed fennel seed
  • Freshly ground pepper


  1. In a large bowl, mix the marinade ingredients together and toss in the cubes of veal. Cover bowl with plastic wrap and marinate for 1 hour in the refrigerator.
  2. Soak 8 wood skewers in water and preheat the BBQ or turn the oven onto Broil.
  3. Wrap the pancetta around the veal cubes. Season with pepper.
  4. Thread the meat onto the skewers, alternating with the pieces of red onion.  Place one cherry tomato at each end.
  5. Grill the brochettes on the BBQ or on the upper rack of the oven 10 cm (4 in) from the upper element, for 10 to 12 minutes, turning a few times.
  6. Serve immediately with a roquette salad.

Wine pairing

© Société des alcools du Québec, Montréal, 2007, 2011