Best 11 Spiedini Recipes

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Welcome to the world of spiedini, a delightful Italian dish that combines the flavors of tender meat, vegetables, and herbs into a delectable skewer. Originating from the regions of Lazio and Tuscany, spiedini has become a symbol of Italian cuisine's passion for fresh, seasonal ingredients and simple yet exquisite cooking techniques. As you embark on this culinary journey, we will guide you through the art of creating exceptional spiedini, exploring variations, selecting the finest ingredients, and mastering the techniques that bring this dish to life. Prepare to tantalize your taste buds and impress your dinner guests with this iconic Italian treat!

Check out the recipes below so you can choose the best recipe for yourself!

BEEF SPIEDINI



Beef Spiedini image

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

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

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.

SPIEDINI ALLA ROMANA



Spiedini Alla Romana image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 15

1/2 cup plus 2 teaspoons olive oil, for frying
Vegetable oil, for frying
8 slices whole wheat bread, lightly toasted
14 slices fresh mozzarella cheese, sliced 1/4 inch thick
4 large eggs, well beaten
1/4 cup milk
Coarse salt and freshly ground pepper
1 cup all-purpose flour, for dredging
4 cloves garlic, crushed
6 anchovy fillets, cut into pieces
1/2 cup dry white wine
Juice of 1 lemon
2 tablespoons chopped flat-leaf parsley
2 tablespoons small capers in brine, drained
Parsley sprigs, for garnish

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.

DUSTIN'S CHICKEN SPIEDINI



Dustin's Chicken Spiedini image

This recipe was submitted to Paula Deen by a fan who was wondering why in the world she never cooked Italian food. She decided to try her hand at it and the result? Real tasty Italian cuising with a down-home Southern feel. MANGIA-MANGIA!

Provided by Krystal-Belle

Categories     Chicken Breast

Time 30m

Yield 3 spiedinis, 3 serving(s)

Number Of Ingredients 6

3 large boneless chicken breasts, cut into strips
6 ounces asiago cheese, cut into 3 (or any good Italian cheese)
1/2 cup olive oil
2 cups Italian seasoned breadcrumbs
4 dried bay leaves
1 large white onion, sliced thickly lengthwise

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.

SPIEDINI



Spiedini image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 28m

Yield 10 to 12 skewers

Number Of Ingredients 4

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

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.

GRILLED CHICKEN SPIEDINI



Grilled Chicken Spiedini image

I had never had spiedini before, but found this recipe in the paper. Makes nice kabobs and the pepperoncini really add flavor. Great served over angel hair pasta.

Provided by Zetty66

Categories     Chicken

Time 34m

Yield 1 breast, 4 serving(s)

Number Of Ingredients 9

1/2 cup lemon juice
3 tablespoons lemon zest, grated and divided
1 tablespoon olive oil
2 tablespoons pickled pepperoncini peppers, chopped
4 boneless skinless chicken breast halves
2/3 cup Italian seasoned breadcrumbs
1/3 cup parmesan cheese, grated
1 tablespoon parsley, chopped
2 garlic cloves, minced

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.

CALABRIAN SPIEDINI



Calabrian Spiedini image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 9h35m

Yield about 12 skewers

Number Of Ingredients 8

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

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.

SPIEDINI



Spiedini image

Spiedini means "small meat roll" and they are popular in Italy. My Italian uncle Pete brought his version to family get togethers, and they were always a big hit. The beauty of this entree or appetizer is that it can be modified to your taste with different meats, cheeses and fillings or size. The hardest part is the prep time,...

Provided by Julie Chambers

Categories     Savory Pies

Time 1h25m

Number Of Ingredients 10

3 lb top round, veal, sirloin tip, your choice sliced very thin (1/8 to 1/4")
1/4-3/4 c oil of choice
6 c italian bread crumbs
2 c grated parmisan cheese
1 medium tomato chopped
1 medium onion chopped
1 can(s) grated romano cheese
salt or no salt substitute, to taste
pepper, to taste
jar of bay leaves (optional)

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.

VEAL SPIEDINI



VEAL SPIEDINI image

Categories     Beef     Grill/Barbecue

Yield 4-6

Number Of Ingredients 10

2lb Veal Scaloppini
2 cups of Italian seasoned Bread Crumbs
1.5 Cups of Finely Grated Parm/ramano or combo
½ Pound of thin sliced Pancetta
1lb of thinly sliced Mozzarella
Couple Garlic Cloves Roasted
Fresh Parley Chopped
Fresh Lemons
Extra Virgin Olive oil
S & P

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.

RICH & CHARLIE'S CHICKEN SPIEDINI.



Rich & Charlie's Chicken Spiedini. image

This is from one of our favorit restaurants here in ST.LOUIS we love going here they have great food.Have made a change or to so I can make it on the grill at home

Provided by Bob Wakeman

Categories     Chicken

Time 9h

Number Of Ingredients 7

6 large garlic cloves,minced and devided.
2 Tbsp fresh lemon juice.
1/4 tsp fresh lime juice.
1/4 c olive oil, light
2 lb skinless chicken breast,cut into 1-inch strips
3/4 c italian=seasoned dry bread crumbs.
1/2 stick butter.

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.

SWORDFISH SPIEDINI



Swordfish Spiedini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h25m

Yield 6 servings

Number Of Ingredients 8

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

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.

CHICKEN SPIEDINI



CHICKEN SPIEDINI image

Yield 4 servings

Number Of Ingredients 9

1 1/4 lbs. chicken breast tenderloins
2/3 c bottled sweet Italian salad dressing or bottled Italian salad dressing
3/4 c seasoned fine dry bread crumbs
3/4 c halved fresh mushrooms
2 cloves garlic, minced
1 T butter
1/4 c coarsely chopped prosciutto
3/4 c shredded provel or mozzarella cheese (3 oz)
1 lemon, quartered

Steps:

  • 1. Place chicken in a resealable plastic bag set in a shallow dish. Pour salad dressing over chicken. Seal bag, turn to coat chicken. Marinate in refrigerator 2 to 24 hours, turning bag occasionally. 2. Drain chicken, discarding marinade. Place bread crumbs in a shallow dish. Dip chicken in bread crumbs to coat. On five to six long metal skewers, thread chicken, accordion-style, leaving 1/4-inch space between each piece. 3. For a charcoal grill: Grill skewers on the rack of an uncovered grill directly over medium coals for 10-12 minutes or until chicken is no longer pink (170 degrees), turning once halfway through grilling. (For a gas grill: Preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover, grill as directed). 4. In a large skillet, cook mushrooms & garlic in hot butter about 5 minutes or until mushrooms are just tender, stirring occasionally. Add prosciutto, cook and stir 2 minutes more. 5. Remove chicken from skewers, arrange on a serving place. Sprinkle the chicken with half of the cheese. Spoon on mushroom mixture. Sprinkle with remaining cheese. Squeeze some lemon over each serving. Oven directions: Arrange skewers in a 15x10x1-inch baking pan. Bake in a 375 degree oven for about 15 minutes or until chicken is no longer pink (170 degrees).

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make your spiedini taste better.
  • Marinate the meat: Marinating the meat will help to tenderize it and infuse it with flavor.
  • Don't overcrowd the skewers: Make sure to leave enough space between the pieces of meat on the skewers so that they can cook evenly.
  • Cook the spiedini over medium heat: This will help to prevent the meat from drying out.
  • Turn the spiedini frequently: This will help to ensure that the meat cooks evenly on all sides.
  • Don't overcook the meat: Overcooked meat will be tough and dry. Cook the spiedini until the meat is just cooked through.
  • Serve the spiedini with your favorite dipping sauce: A good dipping sauce will help to enhance the flavor of the meat.

Conclusion:

Spiedini are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a party or a weeknight meal. With so many different recipes to choose from, there is sure to be a spiedini recipe that everyone will love. So next time you are looking for a new and exciting way to cook meat, give spiedini a try. You won't be disappointed!

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