Italian Veal Kabobs

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Oxmoor House


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2 pounds medium-size round red potatoes, quartered

1 pound lean boneless veal, cut into 1-inch pieces

1/4 cup plus 2 tablespoons dry white wine

1/4 cup fresh lemon juice

1 tablespoon olive oil

5 cloves garlic, minced

2 large sweet red peppers, cut into 2-inch pieces

1 small purple onion, cut into 1/2-inch wedges

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Vegetable cooking spray

1/4 cup finely chopped flat-leaf parsley

1 teaspoon lemon zest

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