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.
- calamata olives (may contain pits)
- olive oil
- chili flakes
- sea salt
- lemon crème fraiche
- lobster tail
- lemon vinaigrette
- cutting board
- chef's knife
- 4 wooden skewers
- 1 small 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. Juice lemon, discard seeds and pour juice into small bowl. Add chili flake, olive oil, sea salt, and pepper. Mix with a whisk or fork.
STEP 2: Slide lobster tails in half lengthwise keeping shell intact. Thread lobster meat onto 4 skewers. Place skewers into shallow food grade container and marinade for 15-30 minutes in the refrigerator. Peel kohlrabi with vegetable peeler, and cut into long thin matchsticks.
STEP 3: Slice avocados in ½. Remove seed, peel, and thinly slice.
STEP 4: After lobster has marinated for 30 minutes, remove from marinade (reserve marinate for basting)..
STEP 5: Place skewered lobster in a well-oiled grill, shell side down. Grill lobster for 2-3 minutes or until lobster meat is opaque, baste with marinade as needed. Once lobster is cooked through, remove from grill and let cool slightly.
STEP 6: Place arugula into a serving bowl. Garnish with kohlrabi, calamata olives, avocado, lemon vinaigrette, lemon crème fraiche, and lobster.
Sierra Nevada Pale Ale or any other local pale ale that you enjoy goes well with these dishes.
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