This delicious spiedini recipe is loaded up with breaded beef, Italian sausage, peppers, onions, and bay leaves for the best kebabs around!
Spiedini translates from Italian to English simply as skewers. These are essentially fancy Italian meat kebabs that can be customized in just about any way you see fit. The one thing that is a necessity is that the main meat is breaded up, which is actually more Sicilian than Italian.
This is a sponsored conversation written by me on behalf of Mirum. The opinions and text are all mine.
Ingredients for this recipe:
For the Sauce:
· 3 tablespoons olive oil
· 10 finely minced cloves of garlic
· 2 28-ounce cans whole peeled San Marzano tomatoes, blended until smooth
· Juice of 1 lemon
· ½ juiced lemon
· 2 tablespoons chopped fresh oregano
· sea salt and fresh cracked pepper to taste
For the Spiedini:
· 1 ½ pounds thinly sliced eye of round beef, about 40 slices
· ½ cup extra virgin olive oil + more for cooking
· 1 ½ cups breadcrumbs
· ½ cup grated parmesan cheese
· 20 dried bay leaves, broken in half
· 1 peeled yellow onion cut into 1” squares
· 1 seed red bell pepper cut into 1” squares
· 1 seeded green bell pepper cut into 1” squares
· 1 ½ pounds lose mild Italian sausage
· sea salt and fresh cracked pepper to taste
Serves 10
Prep Time: 25 minutes
Cook Time: 20 minutes
Procedures:
1. 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.
2. 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.
3. 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.
4. Taking 1 slice of beef at a time, completely coat it in the olive oil and then dredge it in the breadcrumbs until coated.
5. Roll the beef up and set aside on a cookie sheet tray. Slice it in half if it’s too big.
6. 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.
7. 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.
8. Serve the spiedini alongside the amogio sauce and garnish with optional chopped fresh parsley.
Chef Notes:
Make-Ahead: If you want to serve these later in the day, my recommendation would be to skewer the spiedini and hold off on cooking them until you are ready to serve them. You can make these up to 1 hour ahead of time and keep warm in the oven covered with foil at 250°.
How to Reheat: Place the desired number of skewers on a cookie sheet tray and wrap in foil and bake in the oven at 375° until hot. You can also heat up on a microwave-safe plate until hot.
How to Store: Cover in plastic and keep in the refrigerator for up to 3 days. You can freeze these covered in plastic for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
The recipe for amogio makes quite a bit, but it freezes very well and would go excellent with steak, fish, chicken, pork, or in pasta as well.
You can also use metal skewers in this recipe.
When making the sauce do not toast the garlic, cook it until it becomes fragrant.
If the rolled-up breaded beef is too big for a skewer, slice it in half.
I used 12” skewers in the recipe.
