Middle Eastern Style Veal and Halloumi Brochettes, Hummus and Lebanese Salad

Ingredients

For the brochettes

• 1 Quebec Veal filet
• 1 block of halloumi cheese
• 4 wooden skewers
• 250 ml (1 cup) full-fat plain Greek yogurt
• 4 cloves of garlic, chopped
• 10 mint leaves, chopped
• 60 ml (1/4 cup) chopped fresh parsley
• 60 ml (1/4 cup) chopped fresh dill
• 80 ml (1/3 cup) olive oil
• Juice of 1/2 lemon
• 15 ml (1 tbsp) sumac
• 5 ml (1 tsp) cumin
• 5 ml (1 tsp) smoked paprika
• 2.5ml (1/2 tsp) cinnamon
• 5 ml (1 tsp) garlic powder
• 5 ml (1 tsp) onion powder
• 5 ml (1 tsp) salt
• Ground pepper

For the garnish

• 250 ml (1 cup) homemade or store-bought hummus
• 5 tomatoes on the vine with the flesh cut into brunoise
• 4 Lebanese cucumbers cut into brunoise
• 1 French shallot, finely chopped
• 2 cloves of garlic, finely chopped
• 5 mint leaves, chopped
• 60 ml (1/4 cup) finely chopped fresh parsley
• 5 ml (1 tsp) sumac
• Juice of 1/2 lemon
• 60 ml (1/4 cup) olive oil
• 5 ml (1 tsp) honey
• Salt and pepper from the mill
• Kalamata olives
• Pita breads

Preparation

For the brochettes

1. In a large bowl combine yogurt with olive oil, garlic, herbs, spices and lemon juice. Mix well.
2. Cut veal filet into 1 1/2 inch cubes for a total of 12 cubes (3 cubes per skewer).
3. Add the veal to the marinade, mix, then marinate in the refrigerator for 6 hours.
4. When the meat is marinated, cut the halloumi cheese into 8 cubes.
5. For each skewer, thread 1 cube of veal, 1 cube of cheese, 1 cube of veal, another cube of cheese, and finish with a cube of veal.
6. Preheat BBQ to 200°C (400°F).
7. Over direct heat, place brochettes, then reduce heat to medium-low. Cook for 8 minutes on each side or until veal is cooked but pink.
8. When kebabs are done, let stand for 10 minutes before serving.
9. Place on a bed of hummus and top with Lebanese salad.
10. Serve with olives and pitas.

For the Lebanese salad

1. While the meat is marinating, combine the tomatoes, cucumbers, garlic, shallots, mint, parsley, olive oil, lemon juice, honey, sumac, salt and pepper in a bowl and mix.
2. Let stand at room temperature until serving. The earlier you make it, the better it will be!

Recipe from Folks and Forks.