Spiedini (spce-ayd-ccn-ee) is a type of Italian kebab, which can vary from region to region. Here we suggest different kinds of meat, delicately flavoured with herbs and quickly grilled until tender. Serve as a main course with steamed rice and a mixed green salad.

8 lean bacon slices, rinds removed

8 chicken livers

1 lb. pork fillets, cut into

1-inch cubes

2 chicken breasts, skinned, boned and cut into

1-inch cubes

4 lamb chops, boned and cut into

1-inch cubes

8 oz. button mushrooms, wiped clean and with the stalks removed

2 oz. butter, melted

½ teaspoon dried sage

½ teaspoon dried rosemary

2 teaspoon salt

2 teaspoon paprika

Preheat the grill to high.

Wrap the bacon slices around the chicken livers. Thread the chicken livers and bacon, pork, chicken and lamb cubes and mushrooms alternately on to 8 skewers. Set aside.

Line the grill rack with aluminium foil. Put the skewers on top. Brush the kebabs with the melted butter and sprinkle over the sage, rosemary, salt and paprika.

Place the pan under the heat and grill for 15 to 20 minutes, turning occa-sionally, or until the meat is cooked and tender. Remove the pan from under the heat.

Slide the meat off the skewers on to individual serving plates and pour over the juices in the pan.

Serve at once.

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