What is Spiedini?
Many families know of Spiedini as a heavenly dish that fills the house with delicious smells. But what is Spiedini? Spiedini is simply the Italian word for skewers. These fancy Italian meat kebabs can be altered in any way that suits the family. The key difference, though, is that the main meat is breaded.
While breaded meat is more Sicilian than Italian, Spiedini is generally known as an Italian favorite. The dish is incredibly delicious and easy to make.
8 Tips and Tricks on Making Spiedini
These eight tips and tricks on making Spiedini will make the process a breeze. While the overall recipe is not difficult, these tips will help to save time and space.
Use 12” Skewers
This allows for maximum breaded goodness and veggies per serve. Shorter skewers can be used for smaller serving sizes or even to use as appetizers. However, for main meal purposes, 12” skewers are the perfect size.
Metal skewers are fantastic for reusing time and time again. Unlike wooden skewers, they don’t need to be presoaked. This decreases the amount of preparation time for busy families. Metal skewers also eliminate the risk of wooden skewers breaking or fraying in the meat.
Use Smaller Pieces of Meat
If the rolled-up breaded meat is too big for a skewer, simply cut it in half. This is also a handy trick for appetizers. Ideally, the meat is sliced thin to allow for a perfect roll.
These can be prepped a few days beforehand and kept in the fridge before cooking. Alternatively, they can be cooked and kept warm up to one hour ahead of time and kept in the oven covered with foil at 250 degrees Fahrenheit (121 degrees Celcius).
Place the desired number of skewers on a tray and wrap in foil. Bake them in the oven at 375 degrees Fahrenheit (190 degrees Celcius) until hot. They can also be reheated in a microwave until hot.
Cover in plastic and keep in the fridge for up to three days. They can also be frozen in plastic for up to two months. Defrost in the refrigerator for one day before reheating.
The recipe for amogio makes more than required, but it freezes very well. It is fantastic with steak, fish, chicken, pork, or pasta.
When making the sauce, do not toast the garlic. Instead, cook it until it becomes fragrant (three minutes–basically until you can smell the aroma).
Your Detailed Spiedini Making Guide
For the Amogio Sauce
- 10 finely minced cloves of garlic
- 2 x 28-ounce cans whole, peeled San Marzano tomatoes – blended until smooth
- Juice of 1.5 lemons
- 2 tablespoons chopped fresh oregano
- 3 tablespoons olive oil
- Sea salt and cracked pepper to taste
For the Spiedini
- 1.5 pounds thinly sliced eye of round beef
- 1.5 pounds lose mild Italian sausage
- 1.5 cups breadcrumbs
- ½ cup grated parmesan cheese
- 20 dried bay leaves broken in half
- ½ cup olive oil
- 1 yellow onion – peeled and cut into 1” squares
- 1 red bell pepper – cut into 1” squares
- 1 green bell pepper – cut into 1” squares
- Sea salt and cracked pepper to taste
- Fresh, chopped parsley – optional
For the Sauce
- Add olive oil and minced garlic to a medium-sized pot over low heat. Cook for two to three minutes until fragrant.
- Add in blended tomatoes and lemon juice and cook over low heat for 20-30 minutes.
- Finish with oregano, salt, and pepper to taste.
For the Spiedini
- Add the olive oil to a bowl and set it aside.
- Mix together the breadcrumbs, parmesan cheese, salt, and pepper until combined in a separate bowl.
- Take one slice of beef at a time, coat it in olive oil, and then dredge it in breadcrumbs until well coated on all sides.
- Roll up the beef and set it aside on a cooking tray.
- Add the breaded beef, ½ bay leaf, onion, bell peppers, and Italian sausage onto a skewer, alternating until the 12” skewer is full.
- Repeat until all skewers are full and ingredients have been used.
- Place skewers on a cooking tray.
- Add a small amount of olive oil onto a skillet over medium heat.
- Sear the skewers in batches for two to four minutes per side or until browned and cooked throughout.
- Serve Spiedini alongside the amogio sauce. Garnish with chopped fresh parsley if desired.
Nutritional Facts on Italian Spiedini
Per serve (1 skewer)
- Calories: 59
- Fat: 3g (1g saturated fat)
- Cholesterol: 7mg
- Sodium: 101mg
- Carbohydrates: 3g
- Sugars: 1g
- Protein: 4g
The History of the Spiedini
Spiedini has become a popular party food and typical dinner meal in many countries. However, it has a unique historical origin.
Spiedini originated in the province of Abruzzo, Italy. The region is known for its history of sheep herding, and the flocks of sheep were kept on wild grass and herbs. As the sheep ate these wild grasses and herbs, the flavors transferred to their muscles.
This is what gave the skewers their natural, savory flavors. It is also the reason why they have become so popular across so many countries and families.
The skewers were typically coupled with bread and wine. This became a staple for shepherds on their long journeys. Spiedini is a filling dish, and its unique flavors made it a favorite for shepherds in Italy.
As the recipe for Spiedini spread, so did others’ love for it.
What is the Difference Between Spiedini vs. Bracciole?
Bracciole is a hearty, homestyle southern Italian dish. It is perfect for a winter night or Sunday dinner. While both Spiedini and Bracciole involve thin slices of beef, that’s about where their similarities end.
Bracciole involves wrapping slices of beef around a filling of garlic, parsley, cheese, and breadcrumbs. This can also be wrapped in prosciutto to add extra flavor. The little pockets of goodness are then simmered in wine, beef broth, and tomatoes to create a warm, winter meal. Bracciole usually involves cooking the beef in its sauces for up to four hours.
On the other hand, Spiedini is all about flavourful meat on skewers. This is coupled with vegetables, bread, and wine to create a delicious meal. Spiedini is also very flexible and can be altered for any family’s tastes.
Spiedini can also be referred to as arrosticini or spiducci, but all in all, it is a delicious dish. It can be served as an entree, appetizer, or even as the main meal.
The beauty of this dish is that it can be modified to an individual’s taste with different meats, cheeses, fillings, or size. The eight tips and tricks mentioned above will continue to make them a family favorite. Preparation is also a breeze, and it can be made in advance.