Serves: 6
Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes
Ingredients:
12 uncrumbed chicken breast schnitzels
1 bunch English spinach, leaves removed, washed
12 slices double smoked ham, shaved
200g provolone or Swiss cheese, thinly sliced
¼ cup olive oil
6 scotch fillet steaks (about 160g each)
6 large portobello mushrooms
¼ cup olive oil
2 bunches asparagus, trimmed
Method:
Put schnitzels on a flat surface. Pat spinach dry with paper towel and arrange over schnitzels. then top with ham and cheese. Starting from 1 long end of schnitzel, roll up to enclose filling. Cut each schnitzel roll into 3 small rolls and thread onto 12 metal or pre-soaked bamboo skewers.
Preheat barbecue hotplate to medium-high. Brush skewered schnitzel rolls with oil and cook for 4 minutes on each side or until cooked through. Serve.