Chicken, Spinach, Ham & Cheese Skewers

A great addition to the Sunday BBQ served with a side salad.

Serves: 6
Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes


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


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.