Best Spiedini Recipes

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.

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.

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.

SPIEDINI ALLA ROMANA

Steps:

• Heat oven to 200 degrees. In a large skillet, heat 1/2 cup olive oil and enough vegetable oil to reach one inch in depth to 375 degrees. Place a piece of bread on work surface. Top with 2 slices mozzarella. Cover with a second slice of bread. Repeat with remaining bread and cheese to make a multi-layered sandwich. Cut sandwich into four equal quarters, and place a 10-inch skewer through the center of each quarter. With a serrated knife, gently remove the crusts and discard.
• Whisk together eggs, milk, salt, and pepper, and pour into a shallow baking dish. Dredge sandwiches in flour, and shake off excess. Dip in egg mixture turning to coat on all sides. Transfer to hot oil. Fry, turning occasionally, until golden on all sides. Drain on a paper towel-lined baking sheet, and place in oven to keep warm.
• In a medium skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Add garlic, and cook until golden. Add anchovies, and cook stirring until they almost disintegrate. Stir in white wine, lemon juice, and capers. Bring to a vigorous boil, and continue to boil until reduced by half.
• Stir parsley into reduced sauce. Remove skewers from sandwiches, and serve with sauce spooned lightly over sandwiches. Garnish with parsley sprigs.

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.

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.

VEAL SPIEDINI - STUFFED, SKEWERED, AND GRILLED

Steps:

• On a clean cutting board, lay out the pounded veal cutlets.
• Cut each cutlet across in 1/3rd's, to make 3 (4-inch) long pieces from every cutlet. Season each piece with salt and pepper, then place 1/2 teaspoon of softened whipped butter on each slice and spread it evenly across.
• In a mixing bowl, add the bread crumbs, onions, garlic, parsley, and both of the grated cheeses, season with cracked black pepper and toss well to mix.
• Drizzle the bread crumb mixture with the olive oil to moisten the crumbs, and mix well with your hands to incorporate.
• Place a heaping tablespoon of the mixture on each slice and roll up, tucking in the sides as you go, spring roll fashion, to secure the filling inside. Some veal rolls will be longer than others, and can be cut in 1/2 to even out. Save the extra rolls to make 1 more skewer.
• Top each veal roll with 1 fresh bay leaf and 1 red onion wedge, and then place 3 of the topped rolls on 1 skewer, so that each skewer has 3 of everything on it.
• You should make 12 skewers with 3 rolls per skewer, by using the extra meat you trimmed from the longer rolls.
• Place on a pregreased hot grill, and grill for about 2 minutes on each side, brushing again with olive oil, and season with salt and pepper.
• If you do not have a grill, you can place under the broiler about 8 to 10 inches from the flame, and watch carefully, cooking for 2 minutes per side.

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.

SWORDFISH SPIEDINI - GIADA DE LAURENTIIS

Steps:

• Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat.
• In a large bowl, whisk the oil, herbes de province, salt and pepper to blend.
• Add the swordfish cubes and toss to coat.
• Thread the swordfish cubes alternately with 1 slice of pancetta onto each of the skewers, wrapping the pancetta around the fish cubes as you go.
• Grill the skewers until the swordfish is just opaque in the center and the pancetta is crisp, about 8 minutes, turning and brushing often with the remaining marinade.

GRILLED CHICKEN SPIEDINI

Steps:

• Combine lemon juice, 1 T lemon zest and olive oil.
• Remove 2 T lemon juice mixture and stir in pepperoncini; set aside.
• Place remaining mixture into zip-top bag and add chicken. Seal and refrigerate 30 minutes.
• Place bread crumbs, cheese, parsley, and remaining 2 T lemon zest and garlic cloves in a shallow dish.
• Remove chicken breasts from marinade and cut into 1 inch thick slices.
• Place chicken in crumb mixture, coating well.
• Carefully thread chicken onto metal skewers.
• Grill over medium high for 9-12 minutes or until internal temperature registers 170°F, turning once.
• Place on a serving platter and drizzle with pepperoncini mixture.

RICH & CHARLIE'S CHICKEN SPIEDINI.

Steps:

• 1. Combine 2/3 of the garlic,lime juce,lemon juice,and olive oil in a resealable bag. Add chicken turning to coat.remove air from bag seal and put in the fridge for 6 to 8 hours...turning occasionally...pre-heat grill to med-high heat.On skewers,( If using wooden skewers make shure they have been soked in water for an hour or more).Remove chicken from the bag. Thread on to the skewers. On a small plate pour out the bread crumbs. Roll the chicken skewers in the bread crumbs to coat.
• 2. Grill skewers for 8 to 12 minutes turning halfway through.(or untill cooked through). While chicken is cooking. In a skillet melt butter add remaning garlic.cook untill just softened.
• 3. Remove chicken from skewers and drizzle with garlic butter and serve.

SPIEDINI (STUFFED VEAL ROLLS)

Steps:

• Prepare a medium hot charcoal fire, preheat a gas grill, or the broiler. Place grill rack or broiler pan 4 inches from heat.
• Place cutlets between 2 sheets of plastic wrap and pound to 1/4 inch thickness. (If you don't have a meat pounder or mallet just use an empty wine bottle).
• Cut veal into 3 x 2 inch pieces and sprinkle with salt and pepper. Cut mozzarella into 1 x 1/2 inch thick sticks and place a piece of cheese across the center of each cutlet. Sprinkle with parsley and garlic, roll up each piece of veal from one of the short sides.
• Skewer rolls onto two metal or bamboo skewers (hold skewers in the same hand, parallel and about an inch apart). Rolls should barely be touching. Skewer all meat in this way.
• Brush rolls with olive oil. Sprinkle with bread crumbs, patting them so they stick. Grill/broil skewers, turning once, until meat is browned and the cheese is slightly melted (about 10 minutes).
• Slide rolls off skewers and onto a warm serving platter. Serve immediately.

VEAL SPIEDINI

Steps:

• Mix about 1 cup of the grated cheese with the breadcrumbs. Lay out your sliced veal. Neaten the edges if they are too rough. Depending on the size of your scaloppini you may want to ½ them. Rub lightly with a garlic clove. A little pepper and salt*. Place one slice of cheese on top, then a slice of Pancetta and then another slice of Mozzarella. Place a thin layer of bread crumb mixture -appox a 1-2 T depending on size of cutlets. Smooth into thin layer. Sprinkle some of the chopped Parsley over. Gently roll into small logs making sure that the end flap is meat touching meat. I find it easier to lightly coat them in EVOO and then roll them in the bread crumbs at this point. Then after about 20min I slice them into pinwheels about 1.5 inches thick. I then skewer them about 4-5 per skewer (if using wood pre-soak skewers). --OOOO-Skewer them after laying the pinwheels flat. Then I lightly oil the cut sides and dip back into bread crumbs. Let set up 20 min. If making ahead they can be wrapped tightly and placed in frig up to a day ahead. Over a med hot fire grill them about 3 min per side (4). Let rest about 5min before serving. Drizzle a little EVOO over each. Sprinkle some grated cheese over top. Squeeze ½ lemon over each. Garnish with Chopped Parsley and serve.

SPIEDINI

Steps:

• 1. First, cut the meat to about 4x6" or rectangular shaped pieces. If the meat is about 1/4" thick, you can pound it between wax paper or plastic to tenderize and make it thinner. Then coat each piece with oil on both sides, pile onto a large plate and set aside. Mix the Italian bread crumbs and Parmesan cheese together in a large wide bowl and set aside.
• 2. Second, chop the tomato, place in a bowl and set aside. Chop the onion, place in a bowl and set aside. Have the can of grated Romano set aside with the tomato and onion.
• 3. Next, dredge each piece of meat in the bread crumb mixture on both sides and pile aside onto a large plate.
• 4. Then, set up assembly line style: Take one piece of meat, put a teaspoon of tomato, onion and Romano at the larger end of the meat, fold in sides and roll up into "small meat roll". Pack side by side into a large cookie sheet or large glass rectangle baking dish. Place one bay leaf in between each roll.
• 5. Once the meat rolls are all packed into the baking dish, sprinkle across the tops with salt and pepper to your taste.
• 6. Bake for 20-25 mins at 375-400 degrees. Smaller batches need less time. You can monitor this to see what works best in your oven.

CALABRIAN SPIEDINI

Steps:

• Season the pork well with a good amount of black pepper and grey salt. Mince the garlic and then, sprinkle with salt to help the mashing process. Using the side of a knife, mash it into a paste (this process is helped along if you sprinkle the garlic with a little salt to help break it up). The mashed garlic flavor will spread throughout the sausage more easily than minced garlic. Add the garlic to the sausage, then add the California chili powder (this is a sweet chili that will give the sausage a strong red color). Add the chili flakes, beer, and fennel seeds and mix well. Cover sausage in a bowl with plastic wrap and refrigerate overnight.
• Chef's note: if you'd like to test pork sausage for seasoning, fry a little in a small pan with some olive oil before tasting. Remember, you can always add more seasoning, but you can never take it away!
• To form spiedini:
• Preheat a grill.
• Just before your cookout, soak 12-inch wooden skewers in water for 1 hour so they won't catch on fire when you place them on the grill. Cover a cookie sheet with aluminum foil. Form the sausage into baseball sized meatballs and place on the cookie sheet. To form the spiedini, flatten the balls into patties, place 2 skewers in the middle of a sausage patty, then wrap the patty firmly around the skewer. Wrap the spiedini in foil that you will use to bring them to the grill.
• To Grill spiedini:
• Place spiedini on the cooler part of the coals or on a medium grill. Drizzle with olive oil. Grill for about 10 minutes on each side, until well cooked.

SWORDFISH SPIEDINI

Steps:

• Whisk the oil, herbes de Provence, salt, and pepper in a large bowl to blend. Cut the swordfish steaks into 36 (1-inch) cubes and toss in the oil mixture to coat. Thread the swordfish cubes onto wooden skewers, 3 per skewer. Wrap a slice of pancetta around and between the swordfish cubes on each skewer. Arrange the swordfish skewers on a small baking sheet and brush with the remaining oil mixture. Cover and refrigerate at least 1 hour and up to 1 day, turning occasionally in the oil mixture.
• Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the swordfish skewers until the swordfish is just opaque in the center and the pancetta is crisp, turning often, about 10 minutes.
• Transfer the skewers to plates and serve with lemon wedges.

GRILLED LAMB SPIEDINI WITH EGGPLANT, RED BELL PEPPER, AND ARUGULA SALAD

Steps:

• For lamb:
• Combine garlic, oil, and oregano in large bowl; whisk to blend. Add lamb, sprinkle with 1 teaspoon coarse salt and freshly ground black pepper, and toss to coat. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep refrigerated, tossing occasionally.
• For salad:
• Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag and steam 10 minutes. Peel, seed, and coarsely chop peppers. DO AHEAD: Can be made 1 day ahead. Wrap and chill.
• Place eggplant in large colander. Sprinkle with salt and toss to coat. Let stand 30 minutes. Rinse eggplant; drain well and pat dry. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add eggplant to skillet and sauté until tender, about 5 minutes. Remove skillet from heat. Add lemon juice, capers, oregano, roasted peppers, and remaining 1 tablespoon oil to eggplant and toss to combine. Season to taste with salt and pepper. Transfer salad to large bowl.
• Prepare barbecue (medium-high heat). Thread lamb cubes onto 6 long metal skewers, dividing equally. Grill lamb until cooked to desired doneness, turning skewers occasionally, about 10 minutes for medium-rare.
• Add arugula to eggplant salad and toss gently to combine. Serve lamb spiedini with salad alongside.

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.

SHRIMP AND PROSCIUTTO SPIEDINI

Steps:

• Mix together white wine, lemon juice, 1/2 cup oil, a few sprigs of chopped rosemary, and salt and pepper to taste. Add shrimp; marinate for 1 hour.
• Heat a grill to medium hot and place grid 4 inches above coals. Remove shrimp from marinade and wrap a third of a piece of prosciutto around middle of each shrimp. Place shrimp on skewers, alternating with bread cubes, tucking a small sprig of rosemary between shrimp and bread. Set aside until ready to grill.
• Brush with oil and grill for 2 to 3 minutes on each side.

SPIEDINI HOAGIES WITH CAPRESE RELISH

Steps:

• Heat the grill for high direct grilling. Skewer a few sausages onto each skewer, brush with canola oil and sprinkle with salt and pepper. Grill the sausages until golden brown and slightly charred on both sides, about 5 minutes per side. Remove the sausages to a platter and let rest 5 minutes before removing to a plate.
• Toss the tomatoes with the bocconcini, basil, parsley, capers, onions, olive oil and red wine vinegar. Season with salt and pepper and toss to combine.
• Slice the bread open and put on the grill, cut-side down, and grill until lightly golden brown. Remove and rub the surface with the garlic cloves, drizzle with olive oil and season with salt and pepper.
• Put a whole sausage on each roll and top with the caprese relish. Alternatively, cut the sausage into 2-inch chunks before putting on the rolls.