The rolled beef skewers are perfect for a dinner with friends or family, skewers simply stuffed raw with freshly sautéed grated vegetables for a tasty main dish.
If you’re not skilled at butterflying the beef, ask your butcher to do it for you; it should be just over 0.39 inches thick so that it rolls without opening.
These rolled beef skewers can be grilled, barbecued, or cooked in a pan, but if you prefer, you can also bake them. Suppose you’ve organized a night with friends and it’s raining?
In a way, these skewers are also about using up leftovers; you can use the vegetables you have in the fridge, the ones that are just waiting to be used will be perfect.
Below, I’ll leave you with other tasty skewer recipes and more, and then we’ll go right under the photo to find out how to prepare these beef skewers!!
- Difficulty: Easy
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs beef (rump, round or shoulder)
- 1 carrot
- 1 onion (white or red, small)
- 1 zucchini
- Half red bell pepper
- 3.5 oz pecorino cheese (grated)
- 2 pinches salt
- to taste black pepper (ground)
- Half teaspoon nutmeg (powdered)
- to taste herbs (as desired, rosemary, parsley, sage)
Steps
To prepare the rolled beef skewers, first clean the vegetables and chop them very finely.
If you prefer (as we did), you can grate them with a coarse grater.
Cook the vegetables in a pan with very little oil, stirring often to prevent them from browning.
4 or 5 minutes will be enough, season with salt, pepper, and chosen herbs, then let them cool.
Meanwhile, as the vegetables cool, butterfly the piece of meat (if you didn’t ask the butcher to do it).
Place a sheet of parchment paper on top and pound the meat to make it an even thickness, season with salt, pepper, and nutmeg.
Add the grated cheese to the now cooled vegetables and mix; you should get a firm and sticky mixture.
If it separates too much, add 1 tablespoon of breadcrumbs.
Place the meat on a sheet of plastic wrap, distribute the vegetables in an even layer.
Leave 0.39 inches free on all sides.
Roll the meat onto itself to form a compact roll, use the wrap underneath to help, then close the roll and let it rest in the fridge for at least 2 hours.
After the resting time, remove the wrap and cut into slices about 0.79 inches thick with a smooth-bladed knife.
Skewer each roll on wooden skewers (or steel if you prefer), placing 3 pieces on each skewer.
Cook the skewers on a lightly oiled grill for 3 or 4 minutes per side.
If you prefer, you can cook them in a pan or on the grill or barbecue, the cooking times are more or less the same.
Variants and Tips for Rolled Beef Skewers
You can use the vegetables you prefer according to the season; radicchio is very nice, or diced pumpkin.
If you wish, you can use Parmesan or Grana Padano instead of pecorino.
The cooking must be on high heat, a few minutes per side to seal the meat on both sides.
You can use pork loin instead of beef, or veal.
Other Recipes
If you want to see other types of recipes you can return to HOME
