Instructions: Prepare a gas or charcoal grill for cooking over medium-low heat.

Lay out beef slices on a clean countertop. Sprinkle lightly with salt and freshly ground pepper to taste. Combine cheese, bread crumbs, parsley, garlic and olive oil and mix with your hands until all ingredients are well combined.

Divide the seasoned bread crumbs, currants, pine nuts and hard-boiled egg among the meat slices. Roll up each slice tightly, being careful not to tear the tender meat. Puncture an onion slice with two skewers about 1 1/2 inches apart.

Thread on a bay leaf and then one meat roll, repeat two more times with onion, bay leaf and meat roll, ending with a bay leaf and onion slice. Repeat for three more times. You should have 4 skewers with 3 meat rolls each. Grill the meat rolls slowly over medium-low heat till barely cooked through. Baste with a little olive oil after removing them from the heat. Serve with rice or couscous flavored with chicken stock or saffron or both. Steamed or sauteed summer zucchini tossed with olive oil, garlic and a leaf of two of fresh mint makes a nice side dish.

Variation: Swordfish, tuna or veal can be substituted for the beef. (As with meat, you can pound swordfish thin between 2 layers of plastic wrap. Pound gently with a flat mallet or the palm of your hand. Or simply have the butcher or fishmonger slice very thin slices.) Omit the cheese, double the bread crumbs and add an extra garlic clove when using fish.

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