QUICK LUNCH WITH GRILLED VEAL SKEWERS AND CREAMY RED CABBAGE SALAD

A fast and colorful autumn lunch built around fresh red cabbage from the market. Along with cauliflower and onions, red cabbage is low in pesticides and perfect for fall menus.

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🕒 Prep Time: 20 min (+ marinating)

🍳 Grill Time: 8-10 min
🍽️ Servings: 2-3
🔥 Calories: Approx. 999 kcal total (using 2% yogurt)

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Ingredients

Red Cabbage Salad:

• ½ small red cabbage, thinly sliced
• A few sprigs fresh parsley, chopped
• 1 tbsp pomegranate seeds
• Salt to taste

Veal Skewers:

• 350 g veal (or beef neck/steak, or boneless skinless chicken thighs), cut into 1.5–2 cm cubes
• ½ tsp ground cumin
• ½ tsp ground coriander
• Zest of ¼ organic lemon
• 1 tbsp olive oil
• Freshly ground black pepper

Creamy Dressing:

• 150 g Greek yogurt
• 1 tbsp tahini (sesame paste)
• 1 tbsp olive oil
• 1 large garlic clove
• 1 tbsp lemon juice
• ½ red chili pepper
• Salt to taste

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Instructions

1. Thread veal cubes onto wooden or metal skewers (4–5 pieces per skewer; makes 6 skewers).
2. Mix cumin, coriander, lemon zest, olive oil, salt, and pepper; rub this mixture over the skewers thoroughly. Marinate for several hours in the fridge, covered with plastic wrap. Remove skewers 15 minutes before grilling to reach room temperature.
3. For the dressing: crush garlic with a pinch of salt to form a paste. Add lemon juice and let macerate for 5 minutes.
4. Meanwhile, combine yogurt, tahini, olive oil, and chopped chili in a small blender or processor. Add garlic paste and blend until smooth. Add 3-4 tbsp water to loosen dressing to a pourable consistency. Adjust salt to taste.
   Dressing can be stored refrigerated; it thickens over time and can be thinned with water before use.
5. Massage thinly sliced cabbage with a pinch of salt until soft and reduced in volume. Add 2-3 tbsp dressing and mix well until dressing nearly disappears. Fold in chopped parsley and adjust salt if needed.
6. Heat a cast-iron grill pan over high heat for 5 minutes without oil. Grill skewers spaced apart for 2–3 minutes per side, then 30 seconds on the edges until nicely browned and cooked through.
7. Serve skewers immediately alongside the cabbage salad. Sprinkle salad with pomegranate seeds and offer extra dressing to drizzle on the meat or salad.

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💡 Tips

• Massaging cabbage softens its texture and mellows flavor.
• Tahini adds a nutty depth to the creamy dressing.
• Pomegranate seeds bring a burst of sweetness and color.
• Let skewers rest briefly before grilling for even cooking.

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🍽️ Perfect For

• Quick weekday lunches
• Healthy autumn meals
• Balanced protein and veggie dishes

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📝 Final Thoughts

This lunch balances tender, spiced veal skewers with a fresh, creamy red cabbage salad topped with juicy pomegranate seeds. A delicious, colorful meal that’s easy to prepare and satisfying all year round.