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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SPIEDINI SICILIANI RECIPE
For this recipe, you will want:
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2 tablespoons (30 ml) extra-virgin olive oil, plus additional for breading the kabobs
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1 ½ cups (200 g) plain, dry bread crumbs
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2-3 tablespoons chopped parsley
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½ cup (50 g) grated caciocavallo cheese, or to style (you’ll be able to substitute with a pointy cheddar or pecorino)
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~1 pound (450 g) very skinny beef cutlets, lower into 12 items measuring about 4×3 inches (10×7.5 cm)
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½ giant onion, lower into giant squares
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Bay leaves (you’ll want about 12)
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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.
