Maple and Salted Herbs Quebec Grain-Fed Veal Brochettes

Type of cut: cubes

Yield: 4 brochettes

Degree of difficulty: easy

Preparation: 30 minutes

Marinating: 1 to 2 hours

Cooking: 10 minutes

Cooking method: BBQ




  • 675 g (1 1/2 lb) Quebec Grain-Fed Veal brochette cubes (16 pieces)
  • 1 red pepper cut into large pieces (12 pieces)
  • 4 green onions cut in pieces (2 in.)
Marinade (strong)
  • 80 ml (1/3 cup) maple syrup
  • 60 ml (1/4 cup) peanut oil
  • 30 ml (2 tbsp) salted herbs
  • 30 ml (2 tbsp) lime juice


  1. Place the grain-fed veal cubes on the wooden skewers, alternating with the vegetables and set aside in the refrigerator.
  2. In a shallow dish, mix all marinade ingredients.
  3. Place the skewers in the dish, making sure to cover them with marinade.
  4. Marinate 1 to 2 hours in the refrigerator.
  5. Preheat barbecue on high.
  6. Sear all sides of the grain-fed veal brochettes.
  7. Finish cooking on upper rack or lower heat of the barbecue.
  8. 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.
  9. Remove 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).
  10. Serve with a beet and carrot salad.

Wine pairing

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