Chermoula Veal Cutlets BBQ Recipe
Chef, nutritionist & author, Zoe Bingley-Pullin, cooks a healthy & tasty Chermoula Veal Cutlets BBQ Recipe on highly rated TV show Good Chef Bad Chef.
- 6 lean veal cutlets
- ½ cup extra virgin olive oil
- 1 cup fresh coriander, washed
- 1 red chilli, seeds removed
- 2 tablespoons lemon zest
- 2 tablespoons orange zest
- 1 small Spanish onion
- 2 teaspoons ground coriander
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin seeds
- 3 cloves garlic
- ½ lemon, juiced
- 1 teaspoon sea salt
Place all the Chermoula ingredients in a food processor and blend until combined to a smooth paste.
In a large bowl, add the Chermoula and the veal cutlets. Mix well.
Wrap the marinated cutlets in foil (individually or in pairs), folding them into a loose parcel, sealed tightly at the top.
Place the veal cutlet parcels onto the BBQ. Cook for approximately 5 minutes each side (if wrapped individually) or 10 minutes each side (if wrapped in pairs).
We recommend marinating the cutlets in Chermoula overnight for a richer flavour.