Beef Braciole Skewers with Bread and Lemons

Braciole is the Italian name for beef rolls stuffed with cheese and herbs, then sautéed and simmered, or grilled.

Plus: More Beef Recipes and Tips

  • Servings: 12

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  • 2 1/2 cups fresh bread crumbs
  • 1 cup finely diced Provolone cheese (3 1/2 ounces)
  • 1/2 cup plus 2 tablespoons freshly grated Parmesan cheese (1 1/2 ounces)
  • 3 tablespoons finely chopped parsley
  • 3 small garlic cloves, minced
  • 2 shallots, minced
  • 2 1/2 teaspoons finely grated lemon zest
  • 2 1/2 teaspoons minced rosemary
  • Kosher salt and freshly ground pepper
  • 1/3 cup extra-virgin olive oil, plus 1/2 cup for brushing
  • 3 1/4 pounds beef eye of round, cut crosswise into 36 slices (1 1/2 ounces each) and pounded into 6-by-4-inch rectangles
  • 3 lemons, halved lengthwise, then thickly sliced crosswise
  • 1 baguette, top and bottom crusts cut off, sliced 1 inch thick
  • Grilled Lemon Vinaigrette

How to make this recipe

  1. In a bowl, combine the first 8 ingredients with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper. Mix in 1/3 cup of the oil.

  2. Set a slice of beef on a work surface with the long side facing you. Spread 1 1/2 tablespoons of the filling along the bottom third of the slice. Roll the meat around the filling into a tight log, folding in the sides as you go. Repeat with the remaining meat and filling to make 36 rolls.

  3. On each of twelve 12-inch skewers, thread 1 lemon slice, 1 bread slice, 1 lemon slice and 1 beef roll; repeat 2 more times. Generously brush the skewers with the remaining 1/2 cup of olive oil and season with salt and pepper.

  4. Light a grill or preheat the broiler. Grill or broil the skewers until the bread is crusty brown and the meat is pink in the center, about 2 minutes per side. Serve hot with the Grilled Lemon Vinaigrette.

Contributed By Photo © Minh & Wass Published July 1998

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