Classic Spiedini Recipe (Italian Style Kebabs)
User Reviews
5
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Prep Time
35 mins
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Cook Time
20 mins
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Servings
10
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Calories
540 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Classic Spiedini Recipe (Italian Style Kebabs)
Description
This Classic Spiedini recipe employs thin slices of eye of round beef coated in olive oil, then breaded with a mixture of breadcrumbs and Parmesan cheese. The beef rolls are threaded onto 12-inch skewers alternating with broken bay leaves, diced onion, red and green bell peppers, and loose mild Italian sausage, creating a combination of meat and vegetables with aromatic bay leaf pieces.
The skewers are seared on a hot griddle or cast-iron pan until golden and cooked through, producing a crisp exterior with tender filling. The dish is served alongside Amogio sauce, adding a flavorful complement. The combination of breaded beef, sausage, vegetables, and fresh herbs delivers a multi-textured, savory kebab experience typical of Italian cuisine.
These spiedini can be prepared ahead by assembling without cooking and reheated in the oven. They store well refrigerated for three days and freeze for up to two months. Additional vegetables like zucchini or mushrooms can be added, and metal or traditional wooden skewers may be used. If the beef rolls are too large for skewering, slicing them in half ensures proper fitting.
Ingredients
For the Spiedini:
- 1 Amogio sauce recipe
- 1 1/2 pounds eye of round beef about 40 slices, thinly sliced
- 1/2 cup extra virgin olive oil plus more for cooking
- 1 1/2 cups breadcrumbs
- 1/2 cup Parmesan Cheese grated
- 20 each bay leaves broken in half, dried
- 1 yellow onion peeled, cut into 1” squares
- 1 red bell pepper seeded, cut into 1” squares
- 1 green bell pepper seeded, cut into 1” squares
- 1 1/2 pounds mild Italian sausage loose
- salt sea salt and fresh cracked, to taste
- black pepper sea salt and fresh cracked, to taste
Instructions
- Make the amogio sauce and set it to the side.
- Add the olive oil to a bowl and set aside. In a separate bowl mix the breadcrumbs, parmesan cheese, salt, and pepper until combined.
- Taking 1 slice of beef at a time, completely coat it in the olive oil, and then dredge it in the breadcrumbs until coated.
- Roll the beef up and set it aside on a cookie sheet tray. Slice it in half if it’s too big.
- 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.
- 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.
- Serve the spiedini alongside the amogio sauce and garnish with optional chopped fresh parsley.
Notes
- To serve later, assemble skewers up to 1 hour ahead and keep warm covered in a 250°F oven.
- Store cooked skewers in the refrigerator for up to 3 days or freeze up to 2 months; thaw thoroughly before reheating.
- Reheat by wrapping skewers in foil and baking at 375°F until heated through.
- Vegetables like zucchini, squash, or mushrooms can be added to the skewers for variety.
- Use metal or wooden skewers; slice beef rolls in half if too large to fit on skewers.
- Skewers can also be grilled as an alternative to pan-searing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Calories | 540kcal | 27% |
| Carbohydrates | 19g | 6% |
| Protein | 26g | 52% |
| Fat | 40g | 62% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 102mg | 34% |
| Sodium | 757mg | 32% |
| Potassium | 566mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 289IU | 6% |
| Vitamin C | 17mg | 19% |
| Calcium | 125mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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