Palermitan skewers

Ingredients

• 800 gbeef cut for thin rolls
• about 200–250 gbreadcrumbs, plenty
• 200 gpeeled tomatoes
• a generous amountspring onion soffritto
• 3 tablespoonscaciocavallo, cut into small pieces
• 50 gsalami and/or cooked ham
• 50 gpine nuts
• 50 graisins
• to tastebay leaves
• 1white onion
• to tasteextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   1. Fry the aromatics

   Soak the raisins in warm water beforehand. Fry the finely chopped spring onion, pine nuts and drained raisins in oil.

2. 2

   2. Add the crumbs

   Take the pan off the heat, then stir in the breadcrumbs and the tomatoes, cut into small pieces.

3. 3

   3. Season the filling

   Season with salt and pepper. If you like, mix in small pieces of caciocavallo, salami and/or cooked ham.

4. 4

   4. Fill and thread

   Fill the beef slices with the mixture and roll them up. Thread the rolls onto skewers, alternating them with a slice of white onion and a bay leaf.

5. 5

   5. Coat and grill

   Dip the skewers in oil, coat them in breadcrumbs and grill, preferably over hot coals.

What are Palermitan skewers?

These Sicilian skewers are made from thin slices of beef rolled around a savoury-sweet filling. They are associated with Palermo, where rolled meat is threaded with onion and bay leaves and cooked over a grill.

This version combines breadcrumbs, tomato, pine nuts and raisins, with optional cheese and cured meat. The filling gives the rolls flavour and helps keep the beef moist as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 46g protein, 51g carbs, 33g fat.

The beef provides most of the protein, while the breadcrumbs and raisins contribute much of the carbohydrate. Oil, pine nuts, cheese and cured meat add fat, with the cured meat and added salt also contributing sodium. Pair a skewer portion with vegetables or salad to round out the plate.

The filling ingredients

Breadcrumbs and tomato: the crumbs give the filling body, while the chopped peeled tomatoes add moisture. Add the crumbs off the heat so the mixture can be stirred together without frying further.

Pine nuts and raisins: soaking the raisins first softens them, while frying them briefly with the spring onion and pine nuts brings the filling together.

Cheese and cured meat: caciocavallo, salami and cooked ham are optional additions. Use one or more according to taste, keeping the pieces small enough to mix through the filling.

Rolling and threading

Beef slices: spread the filling across each slice without piling it too high, then roll it firmly so it stays inside during grilling.

Skewer order: alternate each roll with a slice of white onion and a bay leaf, as directed. Thread the rolls securely so they do not turn freely when handled.

Getting the coating right

Oil first: dip or brush the assembled skewers with oil before coating them in breadcrumbs. This helps the crumbs adhere and encourages a browned exterior.

Crumb coverage: press the coating gently onto the meat, then shake off any excess. Keep extra breadcrumbs nearby if needed, as the recipe calls for a generous amount.

Grilling and doneness

The recipe recommends cooking the skewers over a barbecue. Turn them as needed so the breadcrumbs brown evenly without scorching, and keep the skewers away from flames that flare up from dripping oil.

Check a roll by opening or cutting into the thickest one: the beef should be cooked through and the centre hot. Cooking time will depend on the thickness of the slices and the heat of the grill.

Serving the skewers

Serve the skewers hot, with the onion and bay leaves left on for cooking but removed before eating if preferred. A crisp salad or grilled vegetables make a fresh counterpoint to the rich, crumb-coated rolls.

Since the filling is substantial, keep additional sides simple. Crusty bread can be useful for soaking up any juices.

Recipe notes & tips

• Soak the raisins in warm water before starting the filling.
• Chop the tomatoes and any cheese or cured meat into small pieces for easier rolling.
• Let the filling cool slightly before spreading it over the beef.
• Avoid overfilling the beef slices, which can make the rolls difficult to thread.
• Turn the skewers steadily over the coals to brown the breadcrumb coating evenly.

Variations

• Cheese-forward filling: use the caciocavallo and leave out the salami and ham.
• Cured-meat filling: add salami, cooked ham or a little of both, as suggested in the recipe.
• More raisins: increase the raisin presence for a sweeter contrast with the beef.
• Oven cooking: grill the assembled skewers under a hot oven grill, turning to brown both sides.
• Vegetable side: serve with grilled courgette or aubergine for a simple accompaniment.

Common mistakes to avoid

• Skipping the raisin soak: soak them in warm water first so they soften before cooking.
• Adding crumbs over the heat: take the pan off the heat before stirring in the breadcrumbs and tomatoes.
• Overfilling the beef: use a manageable layer of filling so each slice can be rolled closed.
• Loose threading: arrange the rolls snugly on the skewer so they stay in place when turned.
• Letting the coating burn: move the skewers away from direct flames and turn them as they brown.

How to store

Refrigerate cooked skewers in an airtight container within 2 hours and eat within 3 days. Reheat until piping hot in an oven or under the grill; the breadcrumb coating may soften in storage.

Frequently asked questions