Spiedini Recipes

BEEF SPIEDINI

Steps:

• Thinly slice steak widthwise into 5-in. strips. In a large resealable plastic bag, combine the marinade ingredients. Add beef; seal bag and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally., Combine the bread crumbs, cheese, parsley, salt, garlic powder and pepper. Transfer half of the mixture to a shallow bowl; set aside. For filling, add marinara sauce to the remaining crumb mixture and mix well. Spread 1 teaspoon filling over each beef strip and roll up into pinwheels. Coat with reserved crumb mixture., Cut onion into 1-in. pieces and separate into layers. Thread a piece of onion, a sage leaf and a beef pinwheel onto a soaked wooden appetizer skewer; repeat. Drizzle lightly with oil and place on a greased 15x10x1-in. baking pan., Broil 3-4 in. from heat for 5-7 minutes or until beef reaches desired doneness, turning once.

CLASSIC SPIEDINI RECIPE (ITALIAN STYLE KEBABS)

Steps:

• For the Sauce: Add the olive oil and garlic to a medium-size saucepot over low heat and cook for 2 to 3 minutes just until you smell it.
• Add in the crushed tomatoes, lemon juice, and ½ lemon and cook over low heat for 20-30 minutes. Finish with oregano, salt, and pepper.
• For the Spiedini: Add the olive oil to a bowl and set aside. In a separate bowl mix together the breadcrumbs, parmesan cheese, salt, and pepper until combined.
• Taking 1 slice of beef at a time, completely coat it in the olive oil, and then dredge it in the breadcrumbs until coated.
• Roll the beef up and set it aside on a cookie sheet tray. Slice it in half if it's too big.
• To Skewer: Add on some of the breaded beef followed up with a ½ bay leaf, onion, peppers, and loose Italian sausage and repeat until the 12" skewer is full, and then repeat until all of the other skewers are full and all of the ingredients have been used. Set them on a cookie sheet tray.
• Add a small amount of olive oil to a flat top griddle or a large cast-iron skillet over medium heat and sear the skewers, in batches if need be, for 2-4 minutes per side or until browned and cooked throughout.
• Serve the spiedini alongside the amogio sauce and garnish with optional chopped fresh parsley.

SPIEDINI

Steps:

• Preheat an outdoor grill to medium heat.
• Bring a pot of water to a simmer. Gently poach the sausages for 8 minutes. Remove the sausages from the water and allow to cool.
• Alternately skewer the bread and the sausage onto the rosemary branches.
• Grill skewers until bread is toasted and sausage is browned, about 7 to 10 minutes, brushing with olive oil if necessary. Serve immediately while warm or at room temperature.

SPIEDIES MARINADE

Steps:

• Combine oil, wine, lemon juice, vinegar, salt, pepper, thyme, oregano, tarragon, red pepper flakes, and cayenne pepper in a bowl. Stir in onion and garlic. Add chicken cubes last; coat thoroughly.
• Pour mixture into a resealable freezer bag, making sure there is as little air as possible in the bag. Wrap bag in a paper towel and slide it into another resealable bag so that the zippers are at opposite ends. Refrigerate, flipping over every 12 hours, for 2 to 3 days.
• Soak wooden skewers in water. Thread the chicken cubes through the skewers, discarding marinade.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the chicken skewers, flipping halfway, until juices run clear, 8 to 10 minutes.

SPIEDIES

Steps:

• Make the marinade: Whisk together all the ingredients in a large bowl.
• Add the meat to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
• Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.
• Remove the meat from its marinade and thread onto metal skewers, or wooden ones that you have soaked in water for 30 minutes or so. The chunks can be placed quite close together. Sprinkle with salt and pepper.
• When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the skewers of meat directly over the flames. Allow the meat to cook, undisturbed, for approximately 3 to 4 minutes, then use kitchen tongs to turn them over and repeat on the other side. Continue turning the skewers every couple of minutes until the meat is deeply crisp at its edges, and cooked entirely through, approximately another 5 to 7 minutes. (Remove them to the cool side of the grill if they begin to burn, and cover the grill to allow them to smoke-roast until finished; this is much less likely to happen on a gas grill.)
• Allow the spiedies to rest on a cutting board for a few minutes, then remove the meat from the skewers onto cut hero rolls or a plate. Serve with hot sauce on the side.

FABULOUS GRILLED CHICKEN SPIEDINI

Steps:

• Place chicken breasts between sheets of plastic wrap; pound chicken gently with mallet until very thin (about 1/8 inch thick).
• On waxed paper, combine bread crumbs, cheese, parsley, lemon peel and garlic.
• In shallow dish, combine olive oil and melted butter.
• Dip chicken into butter mixture; coat with crumb mixture.
• Tightly roll up and secure with wooden toothpicks, if needed.
• Cut into 1-inch-thick pieces; thread onto metal skewer.
• Remove wooden picks.
• Repeat with remaining chicken.
• To grill; Place skewers on lightly greased grid over medium hot coals.
• Cover and grill for 5 minutes per side or until chicken is cooked through.
• Note: To reduce fat and calories, substitute 1/4 cup buttermilk for the butter/oil mixture.

SPIEDIES

Steps:

• Place the cubed chicken into a large resealable plastic bag or container, add the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper. Seal the container and shake until combined. Refrigerate for 1 to 3 days, shaking the container to turn the meat every 6 to 8 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. When you are ready to cook, remove meat from the marinade and place on skewers.
• Place the skewers on the preheated grill and cook, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F (75 degrees C). Be careful not to overcook or the meat will be very dry. Serve the grilled meat on Italian bread or hot dog rolls.

DUSTIN'S CHICKEN SPIEDINI

Steps:

• Preheat oven to 350 degrees F.
• Spray a baking pan lightly with cooking spray. Wrap each chicken strips around each cheese cube and secure with a toothpick. Dip chicken in olive oil and then roll in bread crumbs. Place chicken in the baking pan. Top with bay leaves and sliced onions. Bake for 15 to 20 minutes, or until chicken is fully cooked through, and cheese has melted, and bread crumbs are golden brown. Serve.

PORK SPIEDINI

Steps:

• Mix together all marinade ingredients and place in a sealable plastic bag.
• Add pork cubes, seal and refrigerate for 2 hours (can be more).
• Thread onto skewers.
• Discard marinade.
• Grill over hot coals for 5 minutes, turn and grill another 5 minutes or until done.

LAMB AND ROSEMARY SPIEDINI

Steps:

• Prepare barbecue (medium-high heat).
• Whisk lemon juice, olive oil, rosemary and grated lemon peel in glass pie dish to blend. Sprinkle lamb with salt and pepper; add lamb to marinade and toss to coat. Let mixture stand 10 minutes, tossing occasionally.
• Using slotted spoon, transfer lamb to bowl. Add onion, green bell pepper and yellow bell pepper to marinade in pie dish and toss to coat. Thread lamb, onion, and bell pepper pieces alternately on 4 skewers. Grill until onion and peppers are slightly charred and lamb is cooked to desired doneness, brushing once with marinade, about 12 minutes to medium. Transfer lamb spiedini to plates and serve.