Quebec Grain-Fed Veal Brochettes with Arab Style Cheese

Type of cut: cubes

Yield: 4 servings

Degree of difficulty: easy

Preparation: 15 minutes

Marinating: 4 hours

Cooking: 10 minutes

Cooking method: BBQ




  • 16 Quebec Grain-Fed Veal cubes cut from the leg
  • 12 cubes of halloumi cheese
  • 8 mushroom heads
  • 12 pieces of red pepper
  • Salt and pepper to taste
  • 250 ml (1 cup) olive oil
  • 2 sprigs of thyme (or the equivalent in powder)
  • 2 laurel leaves
  • 2 cloves of garlic, thinly sliced
  • 2 sprigs of tarragon


  1. In a shallow rectangular dish, mix all the marinade ingredients.
  2. Place the grain-fed veal cubes on wooden skewers, alternating between the cheese, mushrooms and red peppers.
  3. Place the brochettes in the dish, making sure to coat them with the marinade.
  4. Marinate in the refrigerator for approximately 4 hours.
  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 internal 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 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).
  10. Serve on a bed of couscous and a salad.

Wine pairing

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