Italian Dog Kabobs Recipes

ITALIAN BEEF KABOBS

Steps:

• Cut beef into 1-inch pieces. Place beef, bell pepper, mushrooms and zucchini in medium glass or plastic bowl. Stir in dressing until coated. Cover and refrigerate, stirring occasionally, at least 1 hour but no longer than 12 hours.
• Heat coals or gas grill. Place potatoes in 2-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until almost tender; drain. Cool slightly.
• Remove beef and vegetables from dressing; reserve dressing. Thread beef, marinated vegetables and potatoes alternately on each of twelve 9-inch metal skewers, leaving 1/2-inch space between each piece. Brush kabobs with dressing.
• Cover and grill kabobs 4 to 5 inches from medium heat 6 to 8 minutes for medium-rare to medium doneness, turning and brushing with dressing after 3 minutes. Discard any remaining dressing.

ITALIAN GRILLED KABOBS

Steps:

• Heat grill. Alternately thread chicken and vegetables onto six 12 to 14-inch metal skewers. Reserve 1/2 cup vinaigrette in small bowl for dip; brush kabobs with remaining 1/2 cup vinaigrette.
• Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 13 to 15 minutes or until chicken is no longer pink in center, turning occasionally. Serve reserved vinaigrette as dipping sauce.

ITALIAN MEATBALL KABOBS

Steps:

• In a large bowl, combine the first 7 ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., On 12 metal or soaked wooden skewers, alternately thread meatballs and vegetables. In a small bowl, combine vinegar and oil., Grill kabobs, covered, over medium heat for 8-10 minutes or until meatballs are no longer pink and vegetables are tender, basting frequently with vinegar mixture and turning occasionally.

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.