Classic Spiedini Recipe Italian Style Kebabs Food

SPIEDINI DI SANTINO: SANTINO'S KEBABS

Steps:

• In a mixing bowl, combine the ham, Emmental, Parmigiano, Caciocavallo, breadcrumbs, pine nuts, raisins, parsley, and olive oil. Mix ingredients thoroughly. Scoop the mixture, into the amount of a small egg, onto the palm of your hands and form into a compact ball. Place a ball on one end of a veal slice. Securely wrap the filling by folding the left and right sides of the veal over, then roll the veal lengthwise shut. Repeat the process using the rest of the veal slices and mixture. With a skewer, flank each side of the rolled veal with a bay leaf and slice of onion. To prevent the stuffing from spilling out, pierce the rolled veal at the end of the fold to hold it in place. Place 3 stuffed veals (flanked by a bay leaf and a slice of onion) onto each skewer and cook on the barbeque, turning skewers over occasionally to prevent from burning.

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.