Directions:
- Cook potato in boiling water to cover in a large saucepan 12 to 15 minutes or until tender. Drain and let cool.
- Place veal and potato in a heavy-duty, zip-top plastic bag. Combine wine and next 3 ingredients, and stir well. Pour wine mixture over veal and potato; seal bag, and marinate in refrigerator at least 8 hours, turning occasionally.
- Drain veal and potato, reserving marinade. Place marinade in a small saucepan; bring to a boil. Remove from heat, and set aside.
- Thread veal, potato, red pepper, and onion onto 4 (12-inch) metal skewers. Brush with reserved marinade. Sprinkle with salt and 1/2 teaspoon pepper.
- Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 6 to 7 minutes on each side, brushing occasionally with marinade.
- Combine parsley and lemon zest; sprinkle over kabobs just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 481.03 Kcal (2014 kJ) | ||
| Calories from fat | 185.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.59g | 32% | |
|---|---|---|---|
| Cholesterol | 80.51mg | 27% | |
| Sodium | 419.68mg | 17% | |
| Potassium | 1620.44mg | 34% | |
| Total Carbs | 45.93g | 15% | |
| Sugars | 6.93g | 28% | |
| Dietary Fiber | 6.78g | 27% | |
| Protein | 25.17g | 50% | |
| Vitamin C | 138.7mg | 231% | |
| Iron | 3.7mg | 21% | |
| Calcium | 56mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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