BBQ Chermoula Veal Cutlets


6 lean veal cutlets
½ cup EVO oil
1 cup fresh coriander, washed
1 red chilli, seeds removed
2 tbsp. lemon zest
2 tbsp. orange zest  
1 small Spanish onion,
2 tsp. ground coriander
2 tsp. sweet paprika, group
1 tsp. ground cumin seeds
3 cloves of garlic
Juice of a ½ lemon
1 tsp. Murray River Sea Salt



Place all of the ingredients in a food processor and blend until combined to a smooth paste.

In a large bowl add the chermoula and cutlets and mix thoroughly. Wrap the cutlets in silver foiling (individually or in pairs), folding them into a loose package, sealed tightly at the top.

Preheat the BBQ to a medium/high heat and place the veal cutlet package onto the BBQ, cook for approx. 5 minutes on both sides if wrapped in individual cutlets, or 10 minutes each side if cutlets are wrapped in pairs.

This recipe could be made the day before and marinated overnight