Friday, April 23, 2010

Spiedini w/ Rosemary Skewers

spiedini grill2

Is it summer yet?
Can I officially use my grill on a nightly basis?

Well, I'm doing it anyway.

Spiedini is the Italian word for skewers of meat or fish cooked over a flame.
Not to be confused w/ spiedini alla Romana (bread and cheese skewers w/ anchovy sauce...yum!).

My poor rosemary bush from last summer did not make it thru the winter and was on its last legs. Time to get a new one. (Ah, the pleasures of living in the Northeast).

I decided to use all the nice woody stems as skewers for Friday night grilling.

Any combination of meat or fish will do for this recipe.
The rosemary oil is released on the open flame and imparts a wonderful flavor to any grilled meat.
I used chicken, shrimp and sweet sausage, along with red onion slices, because that's all I had left by the end of the week!

Make a simple marinade of grainy mustard, any vinegar or lemon juice, soy sauce, olive oil, garlic and a little honey.

Cut your sausage links (works best if the sausage is partially frozen when threading on to the skewers) into chunks, leaving the casings on (important, so they don't fall apart).

Cut boneless chicken breasts into 1" cubes, and depending on the size of the shrimp, cut in half, or leave whole.

Marinate the shrimp and chicken together in a bowl with the mustard mixture for up to an hour in the fridge. I don't marinate the sausage.

Make sure you soak the rosemary skewers in water for an hour, so they don't burn.

It sounds like a lot of steps, but it's so easy, I promise.

Now for the messy part.

Make sure each rosemary skewer has a sharp point at the bottom and thread chicken, sausage, shrimp and red onions, alternating meats, leaving enough room in between for thorough cooking.

On medium high heat, lay your spiedini on the grill and rotate 4 times, making sure the chicken is cooked thru on all sides and has nice grill marks. I can't tell you how long, just keep an eye on it, you'll know when it's done.

Let rest 5 minutes and serve. We slide the meat off the rosemary branches and serve over rice!

Have a nice weekend and enjoy!


soulsearcher said...
This comment has been removed by a blog administrator.
doggybloggy said...

these are the best skewers ever - what a blast of flavor!

mil said...

They look soooooooooo good!!!
My comment goes back to your pasta with chickpeas a few days ago.
Sensational dish!!! Thank you again for another winner. SO EASY, TOO.

Tony said...

I made this before and loved it, but guess what, I never soaked the branches... No wonder why they burned. Duhhh!

Proud Italian Cook said...

Hey Stacey, That was me about the burnt branches, I didn't realize I was commenting on my hubbys log in. lol!

kat said...

I've always to do this but my rosemary never gets woody enough.

Eileen @ Passions to Pastry said...

Perfect! I have boneless chicken breasts in the refrigerator. This is our dinner tonight. And, as far as Linda Dannenberg's books... everything I've ever made from those cookbooks has been fantastic.

Ciao Chow Linda said...

I've always wanted to try this too but my rosemary branches are always too wimpy. Looks delicious.

The Japanese Redneck said...

That's a neat idea. Those skewers look like a great meal.

elra said...

Hmm, that look perfect using rosemary to replace skewer. I like that idea Stacey.
Have a wonderful weekend,

Anonymous said...

Rosemary, that's for remembrance. - Ophelia
HAMLET, Act 4, Scene 5

noble pig said...

We often grill in a downpour so why not! This looks delish!

A Feast for the Eyes said...

I looooooooove skewers. The first time I make them, it feels like summer has officially arrived.
I can taste the rosemary perfume...almost. Makes me long for it. Mmmmm

Niki said...

what a clever idea, it sounds fantastic!

cb said...

Great post Stacey. Try this same trick with red potatoes and add a couple slivers of garlic in the skewer hole as well. DEE-LISH-US!