Pesto Basil Lemon Veal Skewers

Ingredients

• 1½ lbVeal Cutlet
• 12 ozRed Bell Pepper
• 1 tbspOlive Oil
• ½ cupPesto
• 3 tbspBasil
• 2 tbspLemon Juice
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Cut the Veal Cutlet and Red Bell Pepper into even bite-size pieces. Stir the Pesto, Basil, Lemon Juice, Olive Oil, and Table Salt together in a nonreactive container.
2. Add the Veal Cutlet, turn to coat, cover, and marinate in the refrigerator for 30 minutes. Thread the Veal Cutlet and Red Bell Pepper onto skewers, discarding the used marinade.
3. Keep the raw Veal Cutlet and raw juices away from ready-to-eat foods, utensils, and surfaces. Grill or broil the skewers, turning regularly, until the Veal Cutlet reaches at least 145°F (62.8°C) on a food thermometer. Move the skewers to a clean platter and rest them for 3 minutes before serving.