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1
Set out 6 (8-inch) metal or wooden skewers.
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2
If you are using wooden skewers, be sure to soak them in water for 30 minutes before using.
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3
Place a medium frying pan over medium-low heat.
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4
Add 1/4 cup olive oil and heat until hot, but not smoking.
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5
Add the bread crumbs.
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6
Stir constantly and cook until golden, about 5 minutes.
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7
The mixture should be moist, but not wet.
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8
Remove from the heat and place the bread crumbs in a bowl.
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9
Add the caciocavallo, currants, pine nuts, parsley and egg and gently mix together.
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10
Preheat grill or broiler.
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11
Spread the veal slices out onto a clean work surface.
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12
Season with salt and pepper.
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13
Spoon equal amounts of the bread crumb stuffing into the center of each veal piece, gently patting the stuffing down.
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14
Roll each veal piece into a small roll.
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15
Make the kebabs: Force a skewer through the center of an onion slice, a bay leaf, and a veal roll.
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16
Repeat, in the same order, 2 more times.
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17
Finish each kebab with 1 last bay leaf and onion slice.
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18
Make sure all the ingredients are pressed snugly together.
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19
Brush the kebabs with extra-virgin olive oil and cook over a preheated grill or broiled until tender and golden brown, about 5 minutes per side.
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20
To serve, drizzle with extra-virgin olive oil and a squeeze of lemon.
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21
Garnish with parsley.
