Grilled Veal with Avocado and Lemon Puree

Juicy pieces of grilled veal with beautiful smoked aroma and creamy avocado puree is definitely a great idea for your next barbecue weekend. This is probably one of the easiest recipes you can possibly prepare on your Breeo fire pit. The meat doesn’t require any special marinating or preparation that takes lots of time. All you have to do is rub your meat with some salt and pepper and grill until a desired doneness.

When it comes to serving, I have decided to prepare a wonderful and healthy combination of avocado, lemon juice, and garlic. Simply process the mixture until fine puree and season to taste. Optionally, serve grilled meat with some fresh vegetable salad or baked sweet potatoes. Enjoy!


2lbs veal leg

1 ripe avocado

1 lemon, juiced

3 tbsp extra virgin olive oil

2-3 garlic cloves, crushed

1 tbsp sea salt

1 tsp ground black pepper

Fresh parsley

Oil for the grill


Rinse the meat thoroughly under cold running water and pat dry with a kitchen towel. Place on a cutting board and cut into smaller pieces, each about 1 -inch thick. Generously rub with salt and pepper. Set aside.

Add a couple of dry branches in your Breeo fire pit and start the fire using some wooden mathces. Let the fire burn for 4-5 minutes and then add 7-8 hardwood logs. Let them burn for at least 15 minutes.

Brush the grill grate with oil and position about 4 inches above the open flame. Add chopped veal and grill for 5-6 minutes. Turn over and continue to grill for 2-3 minutes.

Meanwhile, prepare the avocado sauce. Peel avocado and remove the stone. Chop into bite-sized pieces and place in a food processor along with garlic, some olive oil, lemon juice, and finely chopped parsley.  Sprinkle with some salt and process until completely smooth. Taste the mixture and optionally season with some more salt or pepper. You can also add a pinch of chili powder or smoked paprika.

Serve grilled veal with the avocado mixture.

Grilling thick pieces of meat right above the fire is never a good idea. This way, the meat will burn on the outside and it probably wont be cooked enough on the inside. When preparing larger pieces that are 1-inch thick (or more), always make sure to position the grill grate at least a couple of inches above the flame. The meat will get that nice, lightly charred and crispy outside while being cooked through and juicy on the inside.