Classic Spiedini Recipe (Italian Style Kebabs)
This delicious beef Spiedini Recipe is loaded with breaded meat, Italian sausage, peppers, onions, and bay leaves for the ultimate kebab.
Ingredients
For the Spiedini:
- 1 Amogio sauce recipe
- 1 1/2 pounds thinly sliced eye of round beef, about 40 slices
- 1/2 cup extra virgin olive oil + more for cooking
- 1 1/2 cups breadcrumbs
- 1/2 cup grated parmesan cheese
- 20 each dried bay leaves, broken in half
- 1 peeled yellow onion cut into 1” squares
- 1 seeded red bell pepper cut into 1” squares
- 1 seeded green bell pepper cut into 1” squares
- 1 1/2 pounds lose mild Italian sausage
- sea salt and fresh cracked pepper 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
Make-Ahead: If you want to serve these later in the day, I recommend skewing the spiedini and holding off on cooking them until you are ready to serve them. You can make these up to 1 hour ahead and keep warm in the oven covered with foil at 250°.
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 fridge for 1 day before reheating.
How to Reheat: Place the desired number of skewers on a cookie sheet tray, wrap in foil, and bake in the oven at 375° until hot.
Feel free to add vegetables such as zucchini, squash, or mushrooms.
You can also use metal skewers in this recipe.
If the rolled-up breaded beef is too big for a skewer, slice it in half.
I used 12” skewers in the recipe.
These kebabs can also be grilled.
Nutrition
Calories: 540kcalCarbohydrates: 19gProtein: 26gFat: 40gSaturated Fat: 14gCholesterol: 102mgSodium: 757mgPotassium: 566mgFiber: 3gSugar: 4gVitamin A: 289IUVitamin C: 17mgCalcium: 125mgIron: 5mg