Argentine-Style Veal Kebabs with Vegetables and Hard-Cooked Eggs

I’m not calling this an authentic Latin dish because it is a “deconstructed” version of ingredients and flavors common in Argentine cooking.

Argentina, Uruguay, Paraguay, and Brazil comprise the greatest beef producers (and eaters) in South America. But besides meat, common side dishes and condiments also show up on dinner tables across these countries. Potatoes, bell peppers, onions, and hard-cooked eggs are among the favorites.

The cilantro-garlic sauce in this recipe is a simpler take on chimichurri, a signature marinade and sauce in South American cooking. It clings well to the meat and adds earthy flavor to the overall dish. 

Cilantro-Garlic Marinade for the Veal

Grilling the vegetables along with the meat skewers makes this recipe easy and fast. Give the potatoes a head start in simmering water, then add them to the griddle at the same time as the peppers and onions.

I used a cast-iron griddle on the stovetop, but this dish would be delicious on the grill as well. If you don’t have a griddle for your grill, place the vegetables in a cast-iron skillet and grill the skewers over the open flame.

Feel free to substitute beef for the veal—great flavor either way.

Serves 4

Ingredients

• 1 garlic clove, chopped
• 2 tbsp chopped cilantro, plus more for garnish
• 2 tbsp soy sauce
• 1 tbsp olive oil, plus more for brushing and drizzling
• 3/4 lb veal meat, cut into 16 1-1/2-inch chunks
• 2 medium baking potatoes, cut into 1/2-inch cubes
• sea salt
• freshly ground black pepper
• 1 medium red bell pepper, cut into thin, 1-inch strips
• 1 small onion, cut into thin, vertical strips
• 4 large hard-cooked eggs
• red pepper flakes

Preparation

1. Combine the garlic, 2 tablespoons of cilantro, soy sauce, and 1 tablespoon of olive oil in a medium bowl. Add the veal and toss well to coat. Cover and refrigerate at least 1 hour. (May also be marinated overnight.)

Marinated Veal

1. Place the potatoes in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the potatoes are almost tender, about 10 minutes. Drain and set aside.
2. Meanwhile, heat a cast-iron griddle over 2 burners on the stovetop over medium-high heat (or light a grill, leaving room for both the kebabs and a skillet for the vegetables).
3. Remove the veal from the marinade and season with salt and pepper. Thread 4 chunks on each of 4 skewers. (If you’re using wood skewers, soak them in water 30 minutes before using.)

Skewered Veal Ready to Cook

1. Brush one end of the griddle with olive oil and place the kebabs on it above 1 burner. Cook until slightly charred on the outside and juicy, tender, and still pink on the inside, turning every 1 to 2 minutes, for a total of about 8 minutes.

Kebabs on the Griddle

1. After turning the kebabs the first time, brush the other end of the griddle with oil and scatter the peppers, onions, and cooked potatoes over it. Season with salt and pepper and cook, stirring frequently until the vegetables are slightly browned and tender, about 6 minutes.

Vegetables on the Griddle

1. To serve, place 1 veal kebab on each of 4 plates and divide the vegetables alongside. Slice the hard-cooked eggs in half lengthwise and place 2 halves on each plate. Drizzle the eggs with olive oil, season with salt, and garnish with red pepper flakes and chopped cilantro.