Spiedini Di Santino Santinos Kebabs Recipes

SPIEDINI

Steps:

• Preheat an outdoor grill to medium heat.
• Bring a pot of water to a simmer. Gently poach the sausages for 8 minutes. Remove the sausages from the water and allow to cool.
• Alternately skewer the bread and the sausage onto the rosemary branches.
• Grill skewers until bread is toasted and sausage is browned, about 7 to 10 minutes, brushing with olive oil if necessary. Serve immediately while warm or at room temperature.

MAKE-YOUR-OWN KEBABS

Steps:

• Whisk together the olive oil, lemon juice, rosemary, thyme, crushed red pepper, sea salt and garlic in a bowl. Separate the marinade into 4 medium bowls.
• Place the chicken, shrimp, portobello mushrooms and bread into individual bowls with the marinade. Cover and marinate in the refrigerator for 2 hours.
• Cut the halloumi, bell peppers, zucchini and red onion into bite-size pieces and set aside.
• Heat a grill or a grill pan to medium heat.
• To assemble the kebabs, thread the marinated chicken, bread, mushrooms and shrimp together with the cheese, bell peppers, zucchini, onions and tomatoes onto the wooden skewers as desired. Grill the kebabs directly over the heat for 10 to 15 minutes, rotating on each side every 2 minutes.
• Serve over teff, brown rice or barley.

VEAL SPIEDINI - STUFFED, SKEWERED, AND GRILLED

Steps:

• On a clean cutting board, lay out the pounded veal cutlets.
• Cut each cutlet across in 1/3rd's, to make 3 (4-inch) long pieces from every cutlet. Season each piece with salt and pepper, then place 1/2 teaspoon of softened whipped butter on each slice and spread it evenly across.
• In a mixing bowl, add the bread crumbs, onions, garlic, parsley, and both of the grated cheeses, season with cracked black pepper and toss well to mix.
• Drizzle the bread crumb mixture with the olive oil to moisten the crumbs, and mix well with your hands to incorporate.
• Place a heaping tablespoon of the mixture on each slice and roll up, tucking in the sides as you go, spring roll fashion, to secure the filling inside. Some veal rolls will be longer than others, and can be cut in 1/2 to even out. Save the extra rolls to make 1 more skewer.
• Top each veal roll with 1 fresh bay leaf and 1 red onion wedge, and then place 3 of the topped rolls on 1 skewer, so that each skewer has 3 of everything on it.
• You should make 12 skewers with 3 rolls per skewer, by using the extra meat you trimmed from the longer rolls.
• Place on a pregreased hot grill, and grill for about 2 minutes on each side, brushing again with olive oil, and season with salt and pepper.
• If you do not have a grill, you can place under the broiler about 8 to 10 inches from the flame, and watch carefully, cooking for 2 minutes per side.