Quebec Grain-Fed Veal Brochettes with Spicy Apricots

Type of cut: cubes

Yield: 4 servings

Degree of difficulty: easy

Preparation: 30 minutes

Marinating: 2 hours

Cooking: 10 minutes

Cooking method: BBQ




  • 675 g (1 1/2 lb) Quebec Grain-Fed Veal cubes (16 pieces)
  • 1 1/2 zucchini cut in thick slices (12 pieces)
  • 8 cherry tomatoes
  • 125 ml (1/2 cup) apricot jam
  • 60 ml (1/4 cup) Dijon mustard
  • 30 ml (2 tbsp) peanut oil
  • 30 ml (2 tbsp) soya sauce
  • 45 ml (3 tbsp) jalapeno pepper (1)
  • 30 ml (2 tbsp) grated ginger
  • 10 ml (2 tsp) ground cumin
  • 1 clove of garlic, thinly sliced


  1. In a deep glass bowl, mix all the marinade ingredients.
  2. Place the grain-fed veal cubes in the marinade and marinate in the refrigerator for 2 hours.
  3. Place the veal cubes on skewers, alternating between the zucchini slices and cherry tomatoes.
  4. Preheat barbecue on high.
  5. Sear all sides of the veal brochettes.
  6. Finish cooking on upper rack or lower heat of the barbecue.
  7. 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.
  8. 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).
  9. Serve with an orzo salad with feta cheese and roasted vegetables.

Wine pairing

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