Spiedini Recipes

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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



Beef Spiedini image

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.

1 beef top sirloin steak (1 inch thick and 1-1/2 pounds)
MARINADE:
1/2 cup olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
BREADING:
1-1/4 cups seasoned bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon garlic powder
Dash pepper
3/4 cup marinara sauce
ASSEMBLY:
1 medium red onion
40 fresh sage leaves
1/4 cup olive oil

CALABRIAN SPIEDINI

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 9h35m

Yield about 12 skewers

Number Of Ingredients 8



Calabrian Spiedini image

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.

2 pounds ground pork
2 tablespoons grey salt
1 teaspoon freshly ground black pepper
4 cloves garlic
1/2 cup California chili powder
1/2 tablespoon chili flakes
1/2 cup beer
1/4 cup fennel seed

SPIEDINI

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 28m

Yield 10 to 12 skewers

Number Of Ingredients 4



Spiedini image

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.

1 pound Italian sausages, in casings
1 baguette, sliced into 1-inch pieces
10 to 12 woody rosemary branches (about 10 inches long)
Olive oil, as needed

SWORDFISH SPIEDINI

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h25m

Yield 6 servings

Number Of Ingredients 8



Swordfish Spiedini image

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.

1/4 cup extra-virgin olive oil
2 teaspoons herbes de Provence
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds swordfish steaks (at least 1-inch thick), trimmed
12 short, thick wooden skewers, soaked in water for at least 30 minutes
12 thin slices pancetta (about 3 ounces), unrolled so that you have a strip
6 lemon wedges

DUSTIN'S CHICKEN SPIEDINI

Provided by Food Network

Categories     appetizer

Time 30m

Number Of Ingredients 6



Dustin's Chicken Spiedini image

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.

3 large boneless chicken breasts, cut into strips
6 ounces Asiago cheese (or any good Italian cheese), cut into 2-inch cubes
1/2 cup high-quality olive oil
2 cups Italian bread crumbs
4 dried bay leaves
1 large white onion, sliced thickly lengthwise

LAMB AND ROSEMARY SPIEDINI

Categories     Herb     Lamb     Pepper     Appetizer     Marinate     Summer     Grill/Barbecue     Bon Appétit

Yield 2 Servings: CAN BE DOUBLED

Number Of Ingredients 8



Lamb and Rosemary Spiedini image

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.

5 tablespoons fresh lemon juice
1/4 cup olive oil
1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
2 teaspoons grated lemon peel
10 ounces boneless sirloin lamb chops, cut into 1-inch pieces
1 red onion, peeled, cut onto 1-inch pieces
1/2 green bell pepper, cut into 1-inch pieces
1/2 yellow bell pepper, cut into 1-inch pieces

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