Steak Spiedini Recipes

Spiedini alla Siciliana Coley Cooks

WEBApr 21, 2015 · Preheat the oven to 425 degrees. Once all the spiedini are made, spoon any extra sauce, onion, or breadcrumb mixture into any …

1. Arrange a work space by filling a medium, shallow bowl with oil and filling another medium, shallow bowl with about 2 cups of breadcrumbs. Working one at a time, dip each cutlet in oil, allowing the excess to drip off, and then dredge in breadcrumbs. Set aside.
2. Mix together the tomato sauce, onions and cheese, then add a few handfuls of seasoned breadcrumbs a little at a time until the mixture is the consistency of runny oatmeal – but not too wet. If it’s too saucy it will ooze out when you roll these up.
3. Create an assembly line by placing a stack of breaded cutlets next to a stack of sliced salami (if using), and the bowl of filling. Place a few cutlets down on a cutting board, then lay a piece or two of salami (if using) on top. Place a heaping teaspoon of filling on top of the salami, being careful not to put too much. At this point, you can choose to roll them up like cigars or bunch the meat up into a pouch and use two toothpicks to hold it closed.

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Grilled Spiedini BBQing with the Nolands

WEBFeb 2, 2021 · In a small bowl mix the olive oil, garlic, rosemary, lemon zest, kosher salt and pepper. Here is a super tip for grilling any wood or …

1. Oil your grill grates so the lamb doesn’t stick, and then preheat your grill to medium-hot.
2. In a small bowl, combine the olive oil, garlic, rosemary, lemon zest, kosher salt, and fresh ground pepper together.
3. Before placing the spiedini on the grill, fold a length of aluminum foil over twice and lay it on the grill; this will help to keep the wooden skewers from burningduring the cooking process.
4. Place the spiedini skewers on the grill with the wooden skewers on the aluminum foil; following the package directions I grilled mine from frozen.

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