Grilled Sicilian Spiedini
Spectacular Sicilian skewers made of thin, rolled meat sheets stuffed with savory seasoned breadcrumbs, melting cheese, raisins, and pine nuts, grilled over charcoal.
45 min
Easy
Italiana
4 servings
The story behind
You have absolutely no idea how amazing these skewers are! The very first time I experienced real spiedini was at a backyard barbecue party in Catania. The weather was perfect and the grill smoke smelled incredible, sweet and herbal, because they place fresh bay leaves between each single piece of meat. My friend's uncle, who was the official grill master, told me that this recipe is a sacred tradition on the island because it perfectly pairs the crunch of toasted breadcrumbs with that lovely sweet-and-sour depth inherited from old Arab cuisine. Personally, I absolutely love making this for a long weekend lunch when you want to fire up the grill and just relax with the family. They taste phenomenal if you serve them alongside grilled vegetables and a few slices of rustic bread. To drink, a huge glass of cold lime water with fresh mint or a dark craft beer pairs wonderfully to cut through the richness and cleanse your palate between bites. They are a guaranteed crowd-pleaser.
Instructions
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1In a large bowl, mix the breadcrumbs with the toasted pine nuts, chopped raisins, fresh parsley, and a couple of tablespoons of olive oil until it resembles wet sand.
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2Lay the thin meat slices out on a clean work surface, seasoning them with a pinch of salt and black pepper to taste.
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3Place a spoonful of the breadcrumb mixture and a couple of provolone cheese cubes right in the center of each slice of meat.
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4Carefully roll up the meat, tucking the sides in so that the cheese does not leak out when it melts over the fire later.
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5Lightly coat each meat roll in a little touch of olive oil, then roll them in the remaining breadcrumbs until well coated on the outside.
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6Assemble the skewers on wooden sticks by alternating a meat roll, a piece of onion layer, and a fresh bay leaf until the stick is nicely filled.
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7Place the spiedini on a medium-high heat grill, cooking for about 3 to 4 minutes per side until the meat is cooked through and the outer breadcrumb coating turns crunchy and golden brown.
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