📋 Sicilian Spiedini Recipe - Beef, Chicken, Fish, Or Veggies

📋 Sicilian Spiedini Recipe - Beef, Chicken, Fish, Or Veggies

These spiedini recipes are an assortment of rolled and breaded spiedini alla Siciliana, skewers filled with either meat, fish, or veggies. They can be made with beef, chicken, pork, swordfish, zucchini, or eggplants. The main ingredient is cut into thin slices, coated with breadcrumbs, and rolled. These small delicate bites are then baked in the oven or grilled.

Course Main Course

Cuisine Italian

Diet Low Calorie

Keyword beef spiedini, chicken spiedini, spiedini di mare, veggie spiedini

Prep Time 40

Cook Time 40

Total Time 1 20

Servings people

Calories 484kcal

Author Laura Tobin

Equipment

Ingredients

Beef spiedini

1 lb lean beef Rump cover, rump stake
1 cup breadcrumbs crushed
1 clove peeled garlic cloves
1 tablespoon freshly grated Parmesan
¼ cup fresh basil or parsley leaves
¼ cup extra virgin olive oil
1 teaspoon salt & pepper

Chicken spiedini

1 lb chicken breast boneless and without skin
1 cup breadcrumbs
1 clove peeled garlic cloves
1 tablespoon freshly grated Parmesan
¼ cup fresh basil or parsley leaves
¼ cup extra virgin olive oil
1 teaspoon salt & pepper

Zucchini and eggplant spiedini

2 long eggplants
2 long zucchini
1 cup breadcrumbs
1 clove peeled garlic cloves
1 tablespoon freshly grated Parmesan
¼ cup fresh basil or parsley leaves
¼ cup extra virgin olive oil
1 teaspoon salt & pepper

Swordfish spiedini

1 lb Swordfish steaks
1 cup breadcrumbs
1 clove peeled garlic cloves
1 tablespoon freshly grated Parmesan
¼ cup fresh basil or parsley leaves
¼ cup extra virgin olive oil
1 teaspoon salt & pepper

US Customary - Metric

Instructions

Preparing the meat, chicken, or fish

Slice the beef, chicken breast or fish into very thin slices
1 lb lean beef, 1 lb chicken breast, 1 lb Swordfish steaks
Hammer each slice with meat ponder until they are evenly flat and cut them into small long stripes
Put them in a bowl and season them with salt and olive oil
¼ cup extra virgin olive oil, 1 teaspoon salt & pepper, ¼ cup extra virgin olive oil, 1 teaspoon salt & pepper, ¼ cup extra virgin olive oil, 1 teaspoon salt & pepper

Preparing the vegetables

Remove the stalk, peel the eggplants, and cut them into slices lengthwise
2 long eggplants
Remove the stalk from the zucchini and cut them into slices lengthwise
2 long zucchini
With a brush, season a skillet pan with olive oil and bring to a very hot temperature
¼ cup extra virgin olive oil
Grill the eggplants and the zucchini on both sides
They do not have to be thoroughly cooked as they will bake again in the oven
Let them cool down
1 teaspoon salt & pepper

Prepare the breadcrumbs

Prepare the breadcrumbs by mixing them with parmesan, garlic clove, and basil
1 cup breadcrumbs, 1 clove peeled garlic cloves, 1 tablespoon freshly grated Parmesan, ¼ cup fresh basil or parsley leaves, 1 cup breadcrumbs, 1 clove peeled garlic cloves, 1 tablespoon freshly grated Parmesan, ¼ cup fresh basil or parsley leaves, 1 cup breadcrumbs, 1 clove peeled garlic cloves, 1 tablespoon freshly grated Parmesan, ¼ cup fresh basil or parsley leaves, 1 cup breadcrumbs, 1 clove peeled garlic cloves, 1 tablespoon freshly grated Parmesan, ¼ cup fresh basil or parsley leaves

Making the meat, chicken, or fish spiedini

Pour 1 cup of the breadcrumbs into a plate and coat each strip of beef with the breadcrumbs. Once the breadcrumbs are finished add some more
Turn the beef into a small roll, you can put a small piece of cheese inside if you like. Tight the roll into your fist
Lay all the rolls on a tray
Insert the meat into the screws, from 5 to 6 rolls each screw

Making the vegetables spiedini

Place the slices of zucchini and eggplants over a cutting board
Brush both sides with olive oil and season with salt
Sprinkle some breadcrumbs
Add on top some grated Parmesan
Roll the eggplants and zucchini slices
Coat them in breadcrumbs
Insert them into the skewers

Baking the meat spiedini

Bake for 30 minutes at 355 F - 180 C
Turn them and bake for another 10 minutes

Baking the fish spiedini

Bake for 10 minutes on each side at 355 F - 180 C

Baking the vegetable spiedini

Bake for 20 minutes at 355 F - 180 C
Place them on a serving dish and serve warm with a salad

Video

Notes

The slices of meat or fish are cut very thin and made even thinner by hammering them with a meat pounder.
The meat or fish strips are coated with olive oil to keep them moist and help the breadcrumbs stick to the meat. Do not skip this step.
You can add a small piece of provola, scamorza or cacio cavallo in the middle of the wrap. If you cannot find those cheeses, you can use mozzarella or cheddar.
The best cut of beef to use is lean beef like rump cover or rump steak. You can ask your butcher to cut them very thin, like a carpaccio steak.
If you have to carve them yourself, I recommend using an electric knife.
I always use Italian seasoned breadcrumbs in many of my recipes. I usually prepare a large amount and keep it in the freezer. They don’t need to be defrosted ahead of time.
Leftover breadcrumbs cannot be stored and reused at a later date as they have been in contact with raw meat. Best to use them gradually in a separate dish so they are not contaminated.
If you are in a hurry and don't want to spend too much time rolling them, you can also try the recipe baked breaded chicken breast.

Nutrition