Spiedini translates as skewers. Italian meat kebabs with vegetables. Italian tradition is that the main meat is breaded up. Grilled on a cast iron skillet (or you can BBQ). Perfect with Zinfandel.
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Ingredients
Sauce
3 T olive oil
10 finely minced garlic cloves
2 – 28 ounce whole, peeled San Marzano tomatoes blended until smooth
Juice of 1 lemon
1/2 jusiced lemon
2 T chopped fresh oregano
Sea salt and cracked pepper to taste
Spiedini
1 1/2 pounds of thinly sliced eye of the round, about 40 slices
1/2 cup extra virgin olive oil (more may be needed for cooking)
1 1.2 cups breadcrumbs
1/2 cup grated parmesan cheese
20 dried bay leaves
1 peeled yellowonion cut into 1 inch squares
1 seeded red and 1 seeded green bell pepper cut into 1 inch squares
1 1/2 pound mild Italian sausage
Sea salt and ground pepeer to taste
Add your favorite grilled vegetables. I love adding mushrooms!
Instructions
Amogio Sauce: Add the olive oil and garlic to a medium-size saucepot over low heat and cook for 2 to 3 minutes Add crushed tomatoes, lemon juice, and ½ lemon and cook over low heat for 20-30 minutes. Then add oregano, salt, and pepper.
Spiedini: Add olive oil to a bowl and set aside. In a separate bowl mix together the breadcrumbs, parmesan cheese, salt, and pepper 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.
Skewers: Skewer breaded beef, 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.
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