Spiedini Siciliani | Sicilian Shish Kabob Recipe

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.

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SPIEDINI SICILIANI RECIPE

For this recipe, you’re going to want:

• 2 tablespoons (30 ml) extra-virgin olive oil, plus more for breading the kabobs

• 1 ½ cups (200 g) undeniable, dry bread crumbs

• 2-3 tablespoons chopped parsley

• ½ cup (50 g) grated caciocavallo cheese, or to style (you’ll be able to replace with a pointy cheddar or pecorino)

• ~1 pound (450 g) very skinny pork cutlets, minimize into 12 items measuring about 4×3 inches (10×7.5 cm)

• ½ massive onion, minimize into massive squares

• Bay leaves (you’ll want about 12)

• 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.