veal scallopini, cut into 1 x 2-in. (2.5 x 5-cm) strips
finely grated lemon zest
clove garlic, minced
green onions, green parts only, cut into 1-in. (2.5 cm) sections (16 pieces)
small cremini mushrooms
wooden skewers, soaked
lemon wedges, for serving
Toss veal strips with oil, lemon zest, lemon juice, garlic, salt and pepper. Thread veal onto skewers by "folding" each strip 2 or 3 times to press meat together, rather than skewered as flat strips. Alternate with green onions and cremini mushrooms.
Grill over barbecue preheated to medium-high, 2 to 3 min. per side or until meat is just cooked through and mushrooms are tender. Serve with lemon wedges.
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