Grilled Spiedini

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This is a great example of how easy and versatile spiedini can be. You can vary the types of meat to suit your taste—substituting turkey breast, pork filet or lamb. For extra color and flavor, feel free to add a small champignon, a cherry tomato and/or a slice of zucchini to each skewer.

Ingredients:

• 1 pound sirloin or other tender beef cut
• ½ pound chicken breast
• 1pound DeLallo Sweet Italian sweet Sausage
• 1 large yellow or red bell pepper
• 2 small onions
• Sage and rosemary leaves
• Olive oil
• Salt and pepper

You’ll need to soak 8 long wooden skewers (spiedini) in water for about a half an hour prior to the preparation.

Directions:

Cut pepper in quarters, then into 2 dozen pieces, eliminating the seeds and the white filaments. Peel the onions, cut them in quarters, and then separate the layers. Use a few layers per skewer. Cut the beef and chicken into cubes. Slice the sausage with skin in small cylinders.

Now you can start to stick all your ingredients on the spiedino, alternating them in a colorful way, starting with the pepper—including the rosemary leaves, which you can roll inside a sage leaf and stick between the different pieces of meat.

Brush the spiedini with olive oil, add salt and pepper and place them over the grill, turning them every 3 minutes or so, making sure the chicken and sausages are fully cooked. You can serve them with roasted potatoes and mesclun (or mixed greens) salad.

Serves 4 Send to friend Printer-friendly version