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Spiedini Siciliani | Sicilian Shish Kabob Recipe

These Sicilian-style shish kabobs are made with rolls—or “involtini”—of meat full of a deliciously seasoned bread crumb filling and roasted to perfection. Veal is a standard conventional alternative, however beef cutlets work effectively. For those who can’t discover a very skinny cutlet, you’ll be able to tenderize skinny steaks with a mallet—you need them skinny sufficient that you may simply roll the stuffing inside.


Spiedini Siciliani | Sicilian Shish Kabob Recipe

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For this recipe, you will want:

  • 2 tablespoons (30 ml) extra-virgin olive oil, plus additional for breading the kabobs

  • 1 ½ cups (200 g) plain, dry bread crumbs

  • 2-3 tablespoons chopped parsley

  • ½ cup (50 g) grated caciocavallo cheese, or to style (you’ll be able to substitute with a pointy cheddar or pecorino)

  • ~1 pound (450 g) very skinny beef cutlets, lower into 12 items measuring about 4×3 inches (10×7.5 cm)

  • ½ giant onion, lower into giant squares

  • Bay leaves (you’ll want about 12)

  • 2 cups recent bread crumbs (you’ll be able to grate or crumble some barely stale bread for these)

Place the raisins in a small bowl or cup and fill with water to cowl. Allow them to soak when you toast the bread crumbs.

Warmth the olive oil in a small pan over medium/excessive warmth and add the bread crumbs. Stirring virtually always, toast the bread crumbs till they’re golden and crispy. Switch into a big bowl.

Drain the raisins and squeeze the surplus water out. Add these and the pine nuts, parsley, garlic, cheese, and a pinch of salt and pepper into the toasted bread crumbs. Combine completely.

Spoon a heaping tablespoon of the bread crumb combination onto a brief fringe of a cutlet piece. Roll the meat up, lengthwise, tucking the sides in like a burrito to surround the stuffing. Insert a shish kabob skewer by means of the middle to maintain the roll closed. On high the roll, insert a single bay leaf and an onion piece onto the skewer. Repeat so as to add two extra meat rolls onto the skewer, every adopted by a bay leaf and piece of onion.

In the long run you need to have about 4 kabobs, every with three meat rolls (relying on how a lot meat you used).

Preheat the oven to 355°F (180°C).

Fill a plate with olive oil and one other plate with recent bread crumbs. Take a kabob and dip it on all sides into the olive oil, then bread it within the recent bread crumbs. Pack on loads of breading! Switch to a parchment-lined baking tray and repeat to bread the remainder of the kabobs.

Drizzle the kabobs with a bit extra olive oil and bake them for 20-25 minutes, till the bread crumbs are crispy and browned on high. Serve heat.



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