Veal skewers with apricot and rosemary


  • 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


  1. 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.

  2. Cut the meat into 16 cubes of approximately 40 g. Add them to the marinade, mix well and refrigerate for 2 hours.

  3. 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.

  4. Cook the skewers for about 15 minutes on the barbecue or in the pan, turning them regularly. Serve them hot, for example with bulgur.

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