Best 6 Beef Spiedini Recipes

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**Indulge in a Culinary Journey with Beef Spiedini: A Medley of Flavorful Skewers**

Experience the delightful flavors of beef spiedini, a culinary creation that combines tender beef, aromatic herbs, and savory seasonings. Skewered to perfection, these bite-sized morsels offer a symphony of textures and flavors that will tantalize your taste buds. From classic Italian spiedini to innovative fusion skewers, this article presents a diverse collection of recipes that cater to every palate. Embark on a culinary adventure as we explore the art of crafting these delectable skewers, ensuring a memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC SPIEDINI RECIPE (ITALIAN STYLE KEBABS)



Classic Spiedini Recipe (Italian Style Kebabs) image

This delicious spiedini recipe is loaded up with breaded beef, Italian sausage, peppers, onions, and bay leaves for the best kebabs around!

Provided by Chef Billy Parisi

Number Of Ingredients 17

3 tablespoons olive oil
10 each finely minced cloves of garlic
2 28 ounce cans whole peeled San Marzano tomatoes (blended until smooth)
Juice of 1 lemon
½ juiced lemon
2 tablespoons chopped fresh oregano
sea salt and fresh cracked pepper to taste
1 1/2 pounds thinly sliced eye of round beef (about 40 slices)
1/2 cup extra virgin olive oil + more for cooking
1 1/2 cups breadcrumbs
1/2 cup grated parmesan cheese
20 each dried bay leaves (broken in half)
1 peeled yellow onion cut into 1" squares
1 seeded red bell pepper cut into 1" squares
1 seeded green bell pepper cut into 1" squares
1 1/2 pounds lose mild Italian sausage
sea salt and fresh cracked pepper to taste

Steps:

  • For the Sauce: Add the olive oil and garlic to a medium-size saucepot over low heat and cook for 2 to 3 minutes just until you smell it.
  • Add in the crushed tomatoes, lemon juice, and ½ lemon and cook over low heat for 20-30 minutes. Finish with oregano, salt, and pepper.
  • For the Spiedini: Add the olive oil to a bowl and set aside. In a separate bowl mix together the breadcrumbs, parmesan cheese, salt, and pepper until combined.
  • 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.
  • To Skewer: Add on some of the breaded beef followed up with 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.

Nutrition Facts : Calories 540 kcal, Carbohydrate 19 g, Protein 26 g, Fat 40 g, SaturatedFat 14 g, Cholesterol 102 mg, Sodium 757 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

BEEF SPIEDINI



Beef Spiedini image

An Italian favorite, spiedini are great for holidays and other special occasions. The hearty skewers hold marinated steak pinwheels stuffed with a marinara-and-crumb filling.

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 40 appetizers.

Number Of Ingredients 18

1 beef top sirloin steak (1 inch thick and 1-1/2 pounds)
MARINADE:
1/2 cup olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
BREADING:
1-1/4 cups seasoned bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon garlic powder
Dash pepper
3/4 cup marinara sauce
ASSEMBLY:
1 medium red onion
40 fresh sage leaves
1/4 cup olive oil

Steps:

  • Thinly slice steak widthwise into 5-in. strips. In a large resealable plastic bag, combine the marinade ingredients. Add beef; seal bag and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally., Combine the bread crumbs, cheese, parsley, salt, garlic powder and pepper. Transfer half of the mixture to a shallow bowl; set aside. For filling, add marinara sauce to the remaining crumb mixture and mix well. Spread 1 teaspoon filling over each beef strip and roll up into pinwheels. Coat with reserved crumb mixture., Cut onion into 1-in. pieces and separate into layers. Thread a piece of onion, a sage leaf and a beef pinwheel onto a soaked wooden appetizer skewer; repeat. Drizzle lightly with oil and place on a greased 15x10x1-in. baking pan., Broil 3-4 in. from heat for 5-7 minutes or until beef reaches desired doneness, turning once.

Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 101mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

NEW YORK SPIEDIES



New York Spiedies image

The Spiedie is a New York original, created in Binghamton. Spiedie meat is grilled on wooden skewers then served, skewer and all, on a fat slice of French bread. Wrap the bread around the meat, pull out the skewer and enjoy!

Provided by julie a

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 8h30m

Yield 8

Number Of Ingredients 15

1 cup canola oil
¼ cup white vinegar
1 teaspoon fresh lemon juice
1 clove garlic, chopped
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon onion powder
2 bay leaves
½ teaspoon kosher salt
¼ teaspoon ground black pepper
8 wooden skewers, soaked in water for 15 minutes
2 pounds cubed beef
8 (1 inch thick) slices French bread

Steps:

  • In a large resealable bag, combine the canola oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt, and pepper. Place the beef cubes into the marinade, seal and shake to mix and coat the beef. Marinate in the refrigerator overnight, or for up to 3 days.
  • Preheat an outdoor grill for medium heat. Thread the beef cubes onto 8 skewers, dividing evenly. Discard the marinade.
  • Cook the meat on the grill for 15 to 20 minutes, or until cooked to your liking (you can make a test skewer if you want). To serve, place a whole skewer of beef on a slice of French bread. Hold onto the meat using the bread, and pull the skewer out.

Nutrition Facts : Calories 622.4 calories, Carbohydrate 17.7 g, Cholesterol 76 mg, Fat 50.4 g, Fiber 1 g, Protein 24.4 g, SaturatedFat 11.1 g, Sodium 379 mg, Sugar 0.9 g

SPIEDINI



Spiedini image

Spiedini means "small meat roll" and they are popular in Italy. My Italian uncle Pete brought his version to family get togethers, and they were always a big hit. The beauty of this entree or appetizer is that it can be modified to your taste with different meats, cheeses and fillings or size. The hardest part is the prep time,...

Provided by Julie Chambers

Categories     Savory Pies

Time 1h25m

Number Of Ingredients 10

3 lb top round, veal, sirloin tip, your choice sliced very thin (1/8 to 1/4")
1/4-3/4 c oil of choice
6 c italian bread crumbs
2 c grated parmisan cheese
1 medium tomato chopped
1 medium onion chopped
1 can(s) grated romano cheese
salt or no salt substitute, to taste
pepper, to taste
jar of bay leaves (optional)

Steps:

  • 1. First, cut the meat to about 4x6" or rectangular shaped pieces. If the meat is about 1/4" thick, you can pound it between wax paper or plastic to tenderize and make it thinner. Then coat each piece with oil on both sides, pile onto a large plate and set aside. Mix the Italian bread crumbs and Parmesan cheese together in a large wide bowl and set aside.
  • 2. Second, chop the tomato, place in a bowl and set aside. Chop the onion, place in a bowl and set aside. Have the can of grated Romano set aside with the tomato and onion.
  • 3. Next, dredge each piece of meat in the bread crumb mixture on both sides and pile aside onto a large plate.
  • 4. Then, set up assembly line style: Take one piece of meat, put a teaspoon of tomato, onion and Romano at the larger end of the meat, fold in sides and roll up into "small meat roll". Pack side by side into a large cookie sheet or large glass rectangle baking dish. Place one bay leaf in between each roll.
  • 5. Once the meat rolls are all packed into the baking dish, sprinkle across the tops with salt and pepper to your taste.
  • 6. Bake for 20-25 mins at 375-400 degrees. Smaller batches need less time. You can monitor this to see what works best in your oven.

SPIDINI'S



Spidini's image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 6

1 pound veal or beef (bottom round), cut into 2-ounce slices
1/2 cup seasoned bread crumbs
Dried bay leaves, 1 for every 2 spidini's
1 large onion, cut in rings
1/2 cup extra-virgin olive oil
Salt and pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Take a 2-ounce piece of meat and dip in oil on both sides then press in bread crumbs to coat on both sides. Roll firmly and place in an oiled 2-inch deep casserole dish side by side with sides touching. When all are rolled, place one bay leaf and a half of a onion ring in between each rolled spidini. Place dish uncovered in the oven for 15 minutes. Remove from the oven and let sit. Cut spidini's into bite size portions discarding the bay leaves.

SPIEDIES



Spiedies image

Spiedies are a mainstay sandwich of Binghamton, N.Y., and its surrounding boroughs. They're made of meat marinated for a long time in what amounts to Italian dressing, then threaded onto skewers, grilled, and slid into a cheap sub roll, sometimes with a drizzle of fresh marinade or hot sauce. The recipe that follows calls for beef, but pork or venison can be used almost interchangeably. Marinate for a long time: a full 24 to 36 hours is not uncommon, and results in chunks of meat that are so deeply flavored that they taste great even when slightly overcooked. (If you use chicken, however, reduce the length of time in the marinade, since the meat starts to break down after 12 hours or so.) Serve the spiedies with an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.

Provided by Sam Sifton

Categories     dinner, lunch, barbecues, sandwiches, main course

Time P1DT25m

Yield 4 to 6 servings

Number Of Ingredients 15

2 to 3 pounds beef, pork, venison, lamb or chicken, cut into small cubes, at most 1-inch square
Kosher salt and black pepper, to taste
1 cup extra-virgin olive oil
¾ cup red wine vinegar
Zest of 1 lemon
¼ cup freshly squeezed lemon juice (about 2 lemons)
4 cloves garlic, peeled, smashed and roughly chopped
1 bay leaf
1 tablespoon thyme leaves
1 tablespoon oregano leaves
1 tablespoon basil leaves, rolled and chopped into chiffonade
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon red pepper flakes, or to taste

Steps:

  • Make the marinade: Whisk together all the ingredients in a large bowl.
  • Add the meat to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
  • Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.
  • Remove the meat from its marinade and thread onto metal skewers, or wooden ones that you have soaked in water for 30 minutes or so. The chunks can be placed quite close together. Sprinkle with salt and pepper.
  • When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the skewers of meat directly over the flames. Allow the meat to cook, undisturbed, for approximately 3 to 4 minutes, then use kitchen tongs to turn them over and repeat on the other side. Continue turning the skewers every couple of minutes until the meat is deeply crisp at its edges, and cooked entirely through, approximately another 5 to 7 minutes. (Remove them to the cool side of the grill if they begin to burn, and cover the grill to allow them to smoke-roast until finished; this is much less likely to happen on a gas grill.)
  • Allow the spiedies to rest on a cutting board for a few minutes, then remove the meat from the skewers onto cut hero rolls or a plate. Serve with hot sauce on the side.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 35 grams, Carbohydrate 6 grams, Fat 45 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 9 grams, Sodium 669 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Choose the right cut of beef: For the best results, use a tender cut of beef that is suitable for grilling. Some good options include flank steak, skirt steak, or tenderloin.
  • Marinate the beef: Marinating the beef helps to tenderize it and add flavor. You can use a simple marinade made with olive oil, garlic, herbs, and spices, or you can get more creative and try a more complex marinade.
  • Skewer the beef: Once the beef is marinated, it's time to skewer it. Cut the beef into 1-inch pieces and then thread them onto skewers. You can use metal skewers or wooden skewers, but make sure to soak wooden skewers in water for 30 minutes before using them to prevent them from burning.
  • Grill the beef: Preheat your grill to medium-high heat. Once the grill is hot, place the skewers on the grill and cook for 8-10 minutes per side, or until the beef is cooked to your desired doneness.
  • Serve the beef: Once the beef is cooked, remove it from the skewers and serve it immediately. You can serve it with a variety of sides, such as grilled vegetables, mashed potatoes, or rice.

Conclusion:

Beef spiedini is a delicious and easy-to-make dish that is perfect for any occasion. By following the tips above, you can make sure that your beef spiedini turns out perfect every time. So next time you're looking for a quick and easy meal, give beef spiedini a try!

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