These tender veal skewers are served on a punchy lentil salad.
- Place lentils in a saucepan, cover with water and bring to the boil over medium heat. Simmer for 20 minutes or until tender. Drain and return to pan. Add onions, 1 clove garlic and 2 tablespoons each lemon juice and oil, toss to combine and season.
- In a bowl, combine 2 tablespoons each of lemon juice and oil, remaining garlic, veal, pancetta, marjoram and chopped anchovies. Thread a piece of veal, pancetta and bread onto a skewer, then repeat.
- Preheat oven to 220C. Heat the remaining oil in a large, heavy-based frying pan over medium heat and cook skewers, in batches, for 1 minute each side or until browned. Place on an oven tray, drizzle with remaining lemon juice, and roast for 10 minutes or until browned and cooked through.
- Stir lettuce into lentil salad and serve with spiedini.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set