Veal Tenderloin and Vegetable Skewers | RICARDO

Ingredients

• ½ tsp salt
• ½ tsp red pepper flakes
• ½ tsp dried oregano
• ½ tsp ground fennel seeds
• ½ tsp dry mustard
• 1 3/4 lb (800 g) grain-fed veal butt tenderloin, cubed
• ½ lb (225 g) mini bell peppers, various colours
• 1 lb (450 g) cocktail tomatoes
• 2 zucchini, cut into ½-inch (1.5 cm) rounds
• ½ cup (60 g) feta cheese, crumbled
• ¼ cup (10 g) cilantro leaves