Anise and Ginger Quebec Grain-Fed Veal Brochettes

Type of cut: cubes

Yield: 4 servings

Degree of difficulty: easy

Preparation: 30 minutes

Marinating: 4 hours

Cooking: 10 minutes

Cooking method: BBQ




  • 675 g (1 1/2 lb) Quebec Grain-Fed Veal cubes
  • 1 zucchini cut in thick slices
  • Cherry tomatoes
Sweet marinade with anise and ginger
  • 30 ml (2 tbsp) anise seeds
  • 30 ml (2 tbsp) fresh ginger, peeled and thinly sliced
  • 2.5 ml (1/2 tsp) dry mustard
  • 1 large clove of garlic, crushed
  • 5 ml (1 tsp) brown sugar
  • Juice from 1 lemon
  • 80 ml (1/3 cup) olive oil
  • 60 ml (1/4 cup) cider vinegar
  • Ground pepper


  1. In a bowl, place the first five marinade ingredients, then crush them with a pestle (to combine the flavours and break the anise seeds).
  2. Incorporate lemon juice, oil and cider vinegar while mixing.
  3. Season with pepper to taste and set aside.
  4. Place the grain-fed veal cubes in a deep glass bowl.
  5. Soak the veal cubes with the marinade, cover and marinate in the refrigerator for 4 hours.
  6. Place the veal cubes on skewers, alternating between the zucchini slices and cherry tomatoes.
  7. Preheat barbecue on high.
  8. Sear all sides of the veal brochettes.
  9. Finish cooking on upper rack or lower heat of the barbecue.
  10. Ideal cooking is completed when the inner temperature of the meat reaches 64°C (147°F) or when the meat begins to shrink in volume and when meat juices rise to the surface.
  11. Remove the brochettes from heat, cover lightly with aluminium foil and let sit for a few minutes. The heat will spread and the centre of the meat should reach 66°C (150°F).
  12. Serve with roasted potato wedges and a tomato salad.

Wine pairing

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