Serves: 8
Total Calories: 56

16 bottled grape leaves packed in brine, drained
6 ounces pastrami, thinly sliced or basturma
8 slices string cheese, sliced crosswise (each about 1/4 inch thick) or mozzarella (about 6 ounces optional)
1 tomato, fresh, ripe, medium, cut into 8 thin slices
1 onion, small, cut into 8 thin slices
8 lemons slices, paper thin, seeded, with rind removed

1. Cover the grape leaves with cold water in a medium-size bowl and let soak for 15 minutes, changing the water two or three times.

2. Drain the grape leaves and blot dry with paper towels. Spread out 8 of the leaves on a work surface. Place a few slices of pastrami in the center of each. Top each portion of pastrami with a slice of cheese, a slice of tomato, a slice of onion, and finally a slice of lemon. Bring the edges of the grape leaf up around the filling. Place a second grape leaf on top and bring the edges down so the filling is entirely covered.

3. Transfer the bundles to a baking sheet or platter, cover loosely with plastic wrap, and refrigerate while you preheat the grill to high.

4. When ready to cook, oil the grill grate, Arrange the bundles on the hot grate and grill, turning with a spatula, until the grape leaves brown and the filling is heated through, 4 to 8 minutes in all.

5. Serve immediately, and eat by unwrapping the grape leaves (they are not eaten) and eating the filling with a fork.

Nutritional Facts:

Serves: 8
Total Calories: 56
Calories from Fat: 9

More Recipes from the The Barbecue Bible Cookbook:
Australian Beer-Barbecued Wings I
Bacon Grilled Prunes
Dutch West Indian Chicken Kebabs / Boka Dushi
Eat It and Beat It Wings
Fire-Charred Tomato Soup
Flame-Roasted Tomatoes
Goat Cheese Grilled in Grape Leaves
Grileld Gazpacho
Grilled Chicken Wings With Hong Kong Spices / Shek O Wings
Grilled Corn Chowder
Grilled Eggplant Dip / Choka Dip
Grilled Eggs With Vietnamese Seasonings
Grilled Provolone / Provolone Asado
Grilled Quesadillas
Grilled Shrimp Dim Sum
Grilled Snails / Escargots Grilles
Hong Kong Honey-Glazed Wings
Indonesian Beef and Coconut Sates / Sate' Lalat
Middle Eastern Eggplant Puree With Tahini / Baba Ganooj
Pancetta Grilled Figs
Pastrami Grilled in Grape Leaves
Persian Eggplant Dip With Walnuts
Quail Egg Sates / Sate' Telor
Shrimp Mousse on Sugarcane
Siagon Garlic-Lemongrass Wings
Silver Paper Chicken
Spicy Chile Wings
Star Anise Wings
Vietnamese Beef Jerky / Thit Bo Kho
Vietnamese Grilled Beef and Basil Rolls
Yogurt-Cucumber Salad With Mint / Cacik