This Recipe is Right Up My Grill
- Pamela Marasco
- May 25
- 3 min read
It's official, 5/25, the grill cover is now off and we're ready to make one of our favorite grill-time meals, kebobs.
Full of flavor, quick to cook, kebobs capture the aroma and history of grilled meats. In Italy kebabs are known as spiedini or arrosticini. Derived from the Italian "spiedo" meaning spit, it refers to roasted meat that is spit grilled on a skewer over a bed of hardwood coals. This is best done, but not totally necessary, using a specially designed grill known as a fornacella. The grill has a raised grate that allows the skewers to rest over the hot coals in such a way that the meat itself never touches the grill.
To prepare a spiedino, cut your ingredients and ‘thread’ them snuggly on a skewer. Once the kebobs are assembled, lay them flat on a large plate and season with a good extra olive oil, salt and pepper. Lay the spiedini over a moderate flame. You want the meat to brown nicely on the outside, but the flame should not be too high, or they will brown (or even burn) on the outside before the insides are properly cooked. Baste them lightly as you go. Vegetables were usually grilled separately but today you will see all types of versions using a variety of ingredients, typically alternating the meat with onions, peppers. or even cubes of bread.
Arrosticini, also known as Arrosticini Abruzzesi, is a type of kebob made from skewered mutton or lamb. It is made without vegetables. Cut up pieces of lamb tenderloins or boned lamb shoulder are marinated in extra virgin olive oil, garlic, salt, black pepper and rosemary or marjoram. The meat is occasionally basted with olive oil, salt and pepper with a sprig of fresh rosemary dipped in olive oil as it cooks on the grill.
These kebob like-skewers are characteristic of the mountain shepherd cuisine of Abruzzo. This is a rustic dish and as in all grilled meats the taste is in the fat and the fire.
One of our favorite spiedini recipes for a grill party is Rosemary Steak Skewers with Balsamic marinade. The balsamic marinade seeps into the steak for a deep savory sweet flavor. You can include your vegetables on the skewers or grilled and serve as a side.
Rosemary Steak Skewers with Balsamic Marinade
The marinade is for a 2 lb sirloin, ribeye or filet steak cut into 3/4-inch cubes.
Combine and blend all ingredients except the fresh rosemary, salt and pepper. Separate the marinade into two portions: 2/3rds for marinating and 1/3rd for basting.
4 tablespoon Aged Maletti balsamic vinegar
6 tablespoon Capezzana extra virgin olive oil
1 small shallot peeled and thinly sliced
4-5 cloves fresh garlic, peeled and minced
gray sea salt and freshly ground pepper to taste
sprigs of fresh rosemary
Marinate the meat for about an hour. When ready remove meat from marinade and thread onto prepared skewers. If using wooden skewers, soak them in water for at least 30 minutes before grilling. Peel off some leaves from the bottom of a small branch of rosemary and push the leafy part of the branch down into the meat toward the top next to the skewer for flavor and presentation. Place the Balsamic Steak Skewers on a pre-heated grill wiped with some olive oil, making sure to evenly space them out for optimum char. Brush the skewers periodically with the basting marinade to develop a glaze for an extra layer of flavor and a glossy finish. Season and grill on medium high heat for about 8 to10 minutes to desired temperature.
Total time on the grill should be about 12-15 minutes, flipping halfway through while testing with a meat thermometer. For medium-rare kabobs, the internal temperature should be 145°F after you’ve completed cooking. Remove skewers from grill and set aside on a plate to rest. Season again after grilling as needed
For a special taste of Chianti season the meat with Dario Cecchini's Profumo del Chianti Herbal Salt Blend. An artisan blend of Italian sea salt with aromatic herbs from the forests and meadows of Chianti - rosemary, thyme, sage, fennel pollen, juniper, bay leaf and lavender. A blend that captures the tradition of Tuscan open fire cooking.
Tips and Hints
Vegetables can be alternated with the meat on the skewer or grilled and served on the side.
If adding vegetables to the skewers they should be similar in shape and size so they cook evenly.
Tomatoes can be the larger grape variety while peppers need to be cut to size, trimmed and the seeds and ribs of the pepper removed.
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