Tuesday, August 17, 2010


Spiedini are the Italian (specifically Sicilian) take on skewers or kebabs. This is a great way to do meat, and accompanies anything. Chicken works great too. I recommend using boneless thighs as opposed to breasts because they are much juicier. There are no rules really when creating skewers or kebabs. However, you need to bear in mind when choosing your ingredients that they all have the same cooking times otherwise you end up with a stick of either raw or overcooked food. For the Spiedini below, only meat is used which makes the whole process so much simpler.


500g top sirloin beef, sliced thin
1-2 cloves garlic, minced fine
1/2 cup flat parsley, minced
1 cup pecorino cheese, grated
1 stick unsalted butter
1 1/2- 2 cups plain bread crumbs
salt & pepper to taste
metal skewers (if using wooden skewers, soak in water for 20minutes before hand)

Place beef between 2 pieces of plastic wrap and pound thin with a meat tenderizer or mallet. Cut into 5cm wide and 2cm long pieces and set aside. Combine the cheese, garlic & parsley and on a large cutting board lay the pieces of meat. Butter each piece generously. Sprinkle the cheese mixture over the top and add salt and pepper. Starting at one corner, tightly roll the beef and place on the skewer. A 30cm long skewer should be able to fit 5-6 rolled pieces. Spread more butter over each full skewer and dip each into a mound of bread crumbs. Heat a large skillet with olive oil and the remaining butter, brown meat on a medium heat rotating once till golden.

Place skewers on paper towel to cool and serve.

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