CLASSIC SPIEDINI RECIPE (ITALIAN STYLE KEBABS)
This delicious spiedini recipe is loaded up with breaded beef, Italian sausage, peppers, onions, and bay leaves for the best kebabs around!
Provided by Chef Billy Parisi
Number Of Ingredients 17
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.
Nutrition Facts : Calories 540 kcal, Carbohydrate 19 g, Protein 26 g, Fat 40 g, SaturatedFat 14 g, Cholesterol 102 mg, Sodium 757 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SPIEDINI
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 28m
Yield 10 to 12 skewers
Number Of Ingredients 4
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.
SPIDINI'S
Steps:
- Preheat oven to 350 degrees F.
- Take a 2-ounce piece of meat and dip in oil on both sides then press in bread crumbs to coat on both sides. Roll firmly and place in an oiled 2-inch deep casserole dish side by side with sides touching. When all are rolled, place one bay leaf and a half of a onion ring in between each rolled spidini. Place dish uncovered in the oven for 15 minutes. Remove from the oven and let sit. Cut spidini's into bite size portions discarding the bay leaves.
RACHAEL'S BEEF SPIEDINI
Romano cheese packs a salty, sharp flavor into these breaded stuffed meat rolls.
Provided by Rachael Ray
Number Of Ingredients 29
Steps:
- Soak currants in hot water to soften, then drain
- Heat olive oil in small skillet and cook onions and garlic over medium heat 5 minutes to soften, then add tomatoes and cook 1 minute more
- Cool completely
- In a bowl, combine the onion mixture with the toasted breadcrumbs, currants, pine nuts, half the cheese, half the parsley and mint, and all of lemon zest and chili flakes
- Season the sliced beef or veal with salt and pepper
- Place mounds of stuffing on one end and roll meat to make pouches of stuffed meat
- Combine the remaining breadcrumbs, cheese, and parsley and mint in shallow dish
- Drizzle beef rolls with olive oil and press into breadcrumbs
- Preheat oven to 375˚F
- Preheat griddle over medium-high heat
- Skewer meat, red onions and bay leaves, then cook on oiled griddle pan until browned
- Transfer to oven 5 -7 minutes until cooked through
- Serve with balsamic vinegar and lemon wedges
- Rachael's Beef Shank Minestra
SPEDINI
This is an excellent spedini recipe adapted from an Italian cookbook, but using sandwich steak, making it very easy and economical and very very tasty! Update: Try using a thin sliced sirloin steak for an incredible flavor!
Provided by Chef Annie Z
Categories Steak
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound steak with a meat hammer to tenderize. Brush pounded steak with olive oil and crushed garlic. Stack and cover with plastic wrap and set aside.
- Slice raw bacon, fry and crumble, set aside.
- Mix the breadcrumbs, parmasan cheese, garlic and olive oil in a small bowl.
- Top each piece of steak with the breadcrumb mixture, sprinkle with some bacon and a slice of provolone cheese. Roll and close with toothpicks.
- Fry the spedini's in olive oil to brown.
- Pour 1/2 the marinara sauce in the bottom of a casserole dish. Place spedinis on sauce and pour the remainng sauce over the top.
- Bake 350 degrees for 30 minutes or until hot and cooked through.
- Great served over Angel Hair pasta.
Nutrition Facts : Calories 1360.9, Fat 103.2, SaturatedFat 34.8, Cholesterol 230.2, Sodium 2391.6, Carbohydrate 41.8, Fiber 4.9, Sugar 13.3, Protein 63.2
BEEF SPIEDINI
An Italian favorite, spiedini are great for holidays and other special occasions. The hearty skewers hold marinated steak pinwheels stuffed with a marinara-and-crumb filling.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 40 appetizers.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 101mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
FABULOUS GRILLED CHICKEN SPIEDINI
We love having chicken spiedini at a local italian restaurant. I found this recipe in our local newspaper and gave it a try. We thought it was great and I hope you will too. It's a good choice for a summer cook-out. If I am short on time, I prepare the chicken as directed, but skip the rolling/skewering and simply grill it. Just as tasty and very easy.
Provided by Chris from Kansas
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 360.2, Fat 19.1, SaturatedFat 7, Cholesterol 98.3, Sodium 667.8, Carbohydrate 14.6, Fiber 1, Sugar 1.2, Protein 31.3
SPIEDIES
Spiedies are the pride and joy of the Greater Binghamton area of N.Y. They are such an important part of life there that the biggest party of the year celebrates them - The Spiedie Festival and Balloon Rally brings thousands into the area every summer. Chunks of chicken (my favorite), pork, lamb (traditional) or venison are marinated in a mixture of oil, vinegar and herbs for 1 to 3 days, skewered, grilled and served on Italian bread with no condiments.
Provided by JOYBOWES
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time P1DT30m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 1.5 g, Cholesterol 107.8 mg, Fat 22.6 g, Fiber 0.5 g, Protein 39.7 g, SaturatedFat 3.8 g, Sodium 936.8 mg, Sugar 0.1 g
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- In a frying pan sauté one of the minced onions in olive oil. Once the onion is a little golden add the bread crumbs into the pan. Stir. You will now add in the stewed tomatoes (use a VERY small amount of mashed stewed tomatoes, the tomatoes are only used to give it color, a red hue.)
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- Soak currants in hot water to soften, then drain.Heat olive oil in small skillet and cook onions and garlic over medium heat 5 minutes to soften, then add tomatoes and cook 1 minute more.
- Cool completely.In a bowl, combine the onion mixture with the toasted breadcrumbs, currants, pine nuts, half the cheese, half the parsley and mint, and all of lemon zest and chili flakes.Season the sliced beef or veal with salt and pepper.
- Place mounds of stuffing on one end and roll meat to make pouches of stuffed meat.Combine the remaining breadcrumbs, cheese, and parsley and mint in shallow dish.
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- Slice chicken breasts in ¼ inch strips and place in the bowl with the marinade. If desired, you can also cut the chicken into cubes.
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- Arrange a work space by filling a medium, shallow bowl with oil and filling another medium, shallow bowl with about 2 cups of breadcrumbs. Working one at a time, dip each cutlet in oil, allowing the excess to drip off, and then dredge in breadcrumbs. Set aside.
- Mix together the tomato sauce, onions and cheese, then add a few handfuls of seasoned breadcrumbs a little at a time until the mixture is the consistency of runny oatmeal – but not too wet. If it’s too saucy it will ooze out when you roll these up.
- Create an assembly line by placing a stack of breaded cutlets next to a stack of sliced salami (if using), and the bowl of filling. Place a few cutlets down on a cutting board, then lay a piece or two of salami (if using) on top. Place a heaping teaspoon of filling on top of the salami, being careful not to put too much. At this point, you can choose to roll them up like cigars or bunch the meat up into a pouch and use two toothpicks to hold it closed.
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