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Italian Beef Spiedini With Mozzarella

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Rating: 5/5
1 review

ready in: under 30 minutes
serves/makes:   6

recipe id: 106569
cook method: outdoor grill

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1/2 cup dried bread crumbs
2 tablespoons chopped fresh Italian parsley
1 clove garlic, minced
salt and freshly ground black pepper, to taste
1 pound top round steak, cut into cutlets and pounded thin
2 tablespoons extra-virgin olive oil
4 ounces mozzarella cheese, cut into thin sticks
metal skewers


In a small bowl, combine the bread crumbs, parsley, garlic and salt and pepper to taste. Spread half of the seasoned crumbs evenly on a piece of wax paper.

Brush 1 side of each cutlet with some of the oil. Transfer 1 beef cutlet, oiled-side down, to the wax paper and press gently so that the crumbs adhere.

Place 1 piece of cheese and 1 teaspoon of the reserved crumb mixture along the short edge of the cutlet. If necessary, trim each piece of cheese so it does not protrude beyond the cutlet. Roll the cutlet tightly, beginning at the cheese end, to form a neat roll. Thread the roll onto a metal skewer. Repeat with the remaining cutlets.

They can be covered and refrigerated for up to several hours before cooking.

Preheat the grill or broiler to medium. Grill or broil, turning as necessary, until the meat is brown on the outside but still slightly pink in the center, about 5 minutes per side.

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267 calories, 17 grams fat, 7 grams carbohydrates, 21 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 5 star recipe rating
My first time making spiedini and it was wonderful! I followed the recipe exactly and it was perfect. Thank you!

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