Sicilian Style Kabobs

In Sicily they have these little rolled up meat bundles with grill marks.  They look like the Calabrese braciole, but are different.  My Sicilian Style Kabobs require thin beef or fettina from your butcher or supermarket.  The Moroccan flavours shine through with the addition of golden raisins and I add a little nutmeg to the stuffing.  Sometimes these little meat pockets are referred to as involtini. Once again, it depends on who is making them and where they are in Italy. It is all good.

Sicilian Style Kabobs are easy to make. Now traditional kabobs are skewered with vegetables, but I like to cook these alone.  Sometimes, I serve roasted vegetables like peppers or onions alongside of them.  Tonight we serve them with roasted potatoes and a simple arugula salad.  This is a wonderful meal for family or entertaining.  You can thread the kabobs onto skewers or grill them alone.  I like the skewers because they look pretty on the table. 

One of my favourite involtini recipes on my blog https://recipesatmytable.com/chicken-involtini-with-feta-and-asparagus/

The filling

Ingredients

• 1 cup plain bread crumbs
• 1/2 cup each of soaked golden raisins, chopped almonds, and shredded mozzarella
• 3/4 cup cold water
• 1 egg
• freshly ground nutmeg

The other ingredients

• olive oil for grilling
• 1 lb of thinly sliced beef or fettina
• 1 tsp Italian seasoning
• salt and pepper

I use thinly sliced beef or fettina from the local butcher shop.

In a small bowl I mix the ingredients for the filling. Make sure that you soak the raisins. This will be a thick mixture that you will spread thinly on the beef.

I sliced each piece of beef into two pieces and spread the filling all the way down the centre.

Next roll up from the thinest point up and cut in half. Set all the little rolls aside.

You can see all the rolls hold together. I have soaked my wooden skewers in water. Now I need to put them all together. I decided not to put any other vegetables on these skewers, but you could thread onions and peppers along with the kabobs.

Now lightly spray them with olive oil and sprinkle with the Italian seasoning, salt, pepper and put on a hot grill.

They only require a couple of minutes on each side.

I served these on a bed of arugula. For my dressing I used some olive oil, lemon juice, salt, pepper and some Dijon mustard. Keep it simple.

My lovely roast potatoes alongside made a wonderful meal.