Beef Spiedini Recipes

CLASSIC SPIEDINI RECIPE (ITALIAN STYLE KEBABS)

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.

RACHAEL'S BEEF SPIEDINI

Steps:

• Soak currants in hot water to soften, then drain
• Heat olive oil in small skillet and cook onions and garlic over medium heat 5 minutes to soften, then add tomatoes and cook 1 minute more
• Cool completely
• In a bowl, combine the onion mixture with the toasted breadcrumbs, currants, pine nuts, half the cheese, half the parsley and mint, and all of lemon zest and chili flakes
• Season the sliced beef or veal with salt and pepper
• Place mounds of stuffing on one end and roll meat to make pouches of stuffed meat
• Combine the remaining breadcrumbs, cheese, and parsley and mint in shallow dish
• Drizzle beef rolls with olive oil and press into breadcrumbs
• Preheat oven to 375˚F
• Preheat griddle over medium-high heat
• Skewer meat, red onions and bay leaves, then cook on oiled griddle pan until browned
• Transfer to oven 5 -7 minutes until cooked through
• Serve with balsamic vinegar and lemon wedges
• Rachael's Beef Shank Minestra

BEEF SPIEDINI

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.