Ingredients
- 650 g of veal rump
- 8 apricots
- 5 beautiful sprigs of rosemary
- 8 tablespoon(s) of oil
- 1 tablespoon(s) ground cumin
- 1 tablespoon(s) ground coriander
- 1/2 teaspoon(s) smoked paprika
- 2 tablespoon(s) of honey
Preparation
-
Tear off the rosemary sprigs and chop a third of the leaves. Mix the oil, spices, honey and chopped rosemary. Salt and pepper this marinade.
-
Cut the meat into 16 cubes of approximately 40 g. Add them to the marinade, mix well and refrigerate for 2 hours.
-
Cut the apricots into 2 or 4 depending on their size. Thread the cubes of meat onto the sprigs of rosemary, alternating them with pieces of apricot.
-
Cook the skewers for about 15 minutes on the barbecue or in the pan, turning them regularly. Serve them hot, for example with bulgur.