Schnitzel roll skewers from the grill

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Preheat grill with lid. Peel garlic and chop finely. Clean and wash the vegetables. Peppers in columns, zucchini in slices cut. Mix vegetables with 3 tablespoons of oil, salt, pepper and garlic in a bowl and leave to marinate

2. 2

   Peel the pineapple and cut out the hard stalk. Cut the pineapple into thin slices. Wash herbs, shake dry. Pluck off the leaves and chop roughly. Grate parmesan. Puree the herbs and 4 tablespoons of oil in the universal chopper to a paste, fold in the cheese, season with a little salt

3. 3

   Wash the meat, pat dry, and tap the meat between 2 layers of foil a little flatter. Place 3 escalopes next to each other on the work surface, season with salt and pepper. Spread 1 cutlet each with red pesto and herb paste. Cover 1 escalope with pineapple and dust with curry. Place roulades one after the other and push 4 shish kebabs through. Repeat the process with the remaining escalopes

4. 4

   Spread the vegetables on 2 grill trays. Grill the roulade packs on the grill for 5-6 minutes on both sides, then cook indirectly for 10-15 minutes, covered with the vegetables, until done. Remove meat from the grill, cut lengthwise into 4 skewers, serve with the vegetables

Nutrition Facts

KCAL
510 kcal

CARBS
11 g

FATS
25 g

PROTEINS
60 g