Those 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 not unusual conventional selection, however pork cutlets paintings neatly. If you’ll be able to’t discover a very skinny cutlet, you’ll be able to tenderize skinny steaks with a mallet—you wish to have them skinny sufficient that you’ll be able to simply roll the stuffing within.

Spiedini Siciliani | Sicilian Shish Kabob Recipe
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SPIEDINI SICILIANI RECIPE
For this recipe, you’re going to want:
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2 tablespoons (30 ml) extra-virgin olive oil, plus more for breading the kabobs
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1 ½ cups (200 g) undeniable, 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 replace with a pointy cheddar or pecorino)
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~1 pound (450 g) very skinny pork cutlets, minimize into 12 items measuring about 4×3 inches (10×7.5 cm)
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½ massive onion, minimize into massive 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 fall apart some fairly stale bread for those)
Position the raisins in a small bowl or cup and fill with water to hide. Allow them to soak when you toast the bread crumbs.
Warmth the olive oil in a small pan over medium/prime warmth and upload the bread crumbs. Stirring virtually continuously, toast the bread crumbs till they’re golden and crispy. Switch into a big bowl.
Drain the raisins and squeeze the surplus water out. Upload those 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 aggregate onto a brief fringe of a cutlet piece. Roll the beef up, lengthwise, tucking the sides in like a burrito to surround the stuffing. Insert a shish kabob skewer during the middle to stay the roll closed. On most sensible the roll, insert a unmarried bay leaf and an onion piece onto the skewer. Repeat so as to add two extra meat rolls onto the skewer, each and every adopted through a bay leaf and piece of onion.
Finally you will have about 4 kabobs, each and every with 3 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 any other plate with recent bread crumbs. Take a kabob and dip it on either side into the olive oil, then bread it within the recent bread crumbs. Pack on various breading! Switch to a parchment-lined baking tray and repeat to bread the remainder of the kabobs.
Drizzle the kabobs with somewhat extra olive oil and bake them for 20-25 mins, till the bread crumbs are crispy and browned on most sensible. Serve heat.
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