Spiedini are skewered and grilled meat, like a kabob. They are seen most often in the Abruzzo region of Italy. Spiedini were made by shepherds as they were out with their herds. Our version has a flavor kick with a marinade of Calabrian chili oil.
- NY strip steak
- multicolor fingerling potatoes
- cherry tomatoes
- tablespoon sea salt
- black pepper
- chili oil
- Calabrain salsa verde
- cutting board
- chef's knife
- 4 wooden skewers
- 1 small bowl
- 1 medium bowl
PREP & COOKING INSTRUCTIONS
PREP TIME: 45 MINUTES | ASSEMBLE & COOK TIME: 15 MINUTES
STEP 1: Soak skewers in warm water for minimum of 10 minutes. Cut lemons in half. Slice 1 half into wedges that will be used to garnish. Juice remaining 2 ½ lemons, discard seeds and pour the juice into small bowl with chili oil. Add sea salt, and pepper. Mix with whisk or fork.
STEP 2: Dice strip steak into 1 ½ inch cubes.
STEP 3: Slice fingerling potatoes into ½ inch discs.
STEP 4: Thread strip steak, fingerling potatoes, and cherry tomatoes onto 4 skewers. Place skewers into shallow food grade container and pour the marinade over them. Cover the container and marinade for 30-60 minutes in the refrigerator. After skewers have marinated for 30-60 minutes, remove from marinade (reserve extra marinade for basting).
STEP 5: Place skewers in a well-oiled grill. Grill for 5-7 minutes on each side or until steak is cooked to your liking and potatoes are tender. Baste with marinade as needed. Remove from grill and let cool slightly.
STEP 6: Place skewers onto serving platter. Garnish with Calabrian salsa verde and lemon wedges.
Sierra Nevada Pale Ale or any other local pale ale that you enjoy goes well with these dishes.
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