Italian skewers by the barbecue lovers

6 persons | Kamado, Beef | Meat | Main dish

Prep time

• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 120 °C. For this recipe, we work with direct and indirect heat, place the pro set and place 1 half heat shield on the lower level and the 2 grids on the upper level.

Preparation

• Start by rolling out your meat and spread the red pesto all over the length of the meat.

• Then spread the Parmesan cheese, basil and pine nuts, salt and pepper on top.

• Next, roll up the meat and tie butcher's twine around it. Do this every 4 cm, so you can then cut the roll into small rolls.

• Thread the rolls onto skewers and place them on the Kamado.

• Start indirectly cooking your meat until it reaches a core temperature of 40 °C.

• Then heat the Kamado to around 180 °C and continue grilling the meat until 52-55 °C core temperature.

• Remove your Italian skewers from the barbecue and enjoy!

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