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Stuffed cheesy Mediterranean BBQ rolls

November 22, 2013
by Chelsea Winter
8 Comments

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BBQ Lamb Rolls

Stuffed cheesy Mediterranean BBQ rolls

Lamb schnitzels are a lot smaller than beef , and not as easy to come buy – ask your butcher and they’ll be able to sort some out for you! The flavour of the lamb is so delicious. If not, just use beef schnitzels, it’ll still taste magic. I love this recipe because it’s something different for BBQ season (not that you can’t cook them in winter in a pan as well!). Gooey melty mozzarella cheese, warm cumin, zest lemon and sweet prunes all make for a taste explosion!

Ingredients

Lamb rolls
12 x Quality Mark lamb schnitzels (or use 6-7 x beef schnitzels )
150g-200g mozzarella, sliced
1-2 marinated red capsicums, sliced
1 red onion, finely sliced
¾ cup pistachio nuts, roughly chopped and dry toasted
¾ cup prunes, halved
1 bunch fresh coriander (or basil or parsley)
Zest of 2 lemons
1 tablespoon ground cumin
Chilli flakes (optional)

To serve
Chopped fresh coriander
Lemon wedges

Method

To assemble
Lay a schnitzel out on a clean chopping board. If you are using beef schnitzels which are much larger than lamb ones, you may want to cut them in half so you have two smaller pieces to roll up.

Near one edge of a piece of schnitzel, place a slice of cheese, a slice of capsicum, a few pieces of onion, a few pistachios, half a prune, a few coriander leaves, a sprinkle of lemon zest, a pinch of chilli flakes (if using) and a pinch of cumin. Season with salt and pepper and roll up carefully. Secure the roll with a toothpick or bamboo skewer by threading it through the meat a couple of times where it joins. The rolls will tighten up lots when cooked, so don’t worry if they seems a bit fragile at this point.

Repeat for the remainder of the schnitzel. Brush the rolls all over with a little oil and season with more salt and pepper as required. Place on a hot BBQ grill or in a frying pan on a high heat, turning every couple of minutes to brown evenly. It will take about 10 minutes for the lamb or beef rolls to cook through.

To serve
Remove from the heat, sprinkle with fresh coriander (or mint or parsley) and a squeeze of lemon. I’d serve these with toasted garlic pita breads (or garlic bread) and a fresh green salad.

About the Author
These days, when I’m not writing cookbooks and dashing around the country doing foodie things, I spend most of my time gangling around in my little kitchen, creating new and exciting recipes to inspire home cooks, like you.
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8 Comments
  1. Tara November 26, 2013 at 5:55 am Reply
    Yum! Yum! Yum! This was a delicious dish and easy to make. So pleased my visitors couldn't make it for tea...cause I didn't want to share! Thanks for sharing another tasty recipe :)
    • Chelsea Winter November 26, 2013 at 5:59 am Reply
      Haha good on ya Tara :)
  2. Hayley January 13, 2014 at 9:05 am Reply
    What could I use instead of prunes? I dont really like them but really want to make these
    • Chelsea Winter January 13, 2014 at 7:05 pm Reply
      Hi Hayley, you could try sundried tomatoes, figs, dried apricots - anything sweet and tart :)
  3. Nina February 13, 2014 at 7:04 am Reply
    This was a wonderful recipe, all the flavours came together perfectly! Good on you Chelsea! Am making it for dinner tomorrow too! :)
  4. Ani August 29, 2014 at 5:43 am Reply
    I'm going to try this tonight! If I'm using fresh capsicums, what will I marinade them with? Hmm ...
    • Chelsea Winter August 30, 2014 at 9:52 am Reply
      No need to marinade them!
  5. michel August 29, 2017 at 1:03 pm Reply
    It looks so delicious. I never before tried such type of recipe . Can't wait to make it. Thanks for sharing it.

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