Recipes › Main Course › Italian Beef Spiedini Recipe

Italian Beef Spiedini Recipe High-Protein

Recipe by Pedro M. A. Neves

Italian beef spiedini are grilled skewers of tender beef, herbs, and breadcrumbs that deliver authentic Sicilian flavor with every bite. This high-protein main course combines lean beef with fresh rosemary, garlic, and a crispy herbed coating for a restaurant-quality dish ready in under 30 minutes. Perfect for meal prep or a quick weeknight dinner that satisfies both appetite and fitness goals.

Ingredients

• 1.2 kg (2.6 lbs) beef sirloin or tenderloin, cut into 3 cm (1.2 inch) cubes
• 80 g (2.8 oz) panko breadcrumbs
• 60 ml (4 tbsp) extra virgin olive oil
• 40 g (1.4 oz) grated Parmigiano-Reggiano cheese
• 4 cloves garlic, minced
• 15 g (0.5 oz) fresh flat-leaf parsley, finely chopped
• 10 g (0.35 oz) fresh rosemary, finely chopped
• 2 g (0.5 tsp) sea salt
• 1 g (0.25 tsp) black pepper
• 1 lemon, halved
• 8 wooden skewers, soaked 30 minutes
• Optional: 30 g (1 oz) grated Pecorino Romano for extra sharpness

Instructions

1. Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.

2. In a shallow bowl, combine panko breadcrumbs, grated Parmigiano-Reggiano, minced garlic, chopped parsley, chopped rosemary, sea salt, and black pepper.

3. Pat the beef cubes dry with paper towels to ensure the coating adheres properly.

4. Drizzle 30 ml (2 tbsp) of olive oil into the breadcrumb mixture and stir until the coating resembles coarse sand with visible herb flecks.

5. Thread beef cubes onto soaked skewers, alternating with space between pieces, creating 8 skewers with 4–5 pieces each.

6. Roll each loaded skewer in the breadcrumb-herb mixture, pressing gently so the coating adheres to all sides of the beef.

7. Brush the remaining 30 ml (2 tbsp) olive oil over a hot grill grate, then place spiedini directly on the grill.

8. Grill for 10–12 minutes, turning every 2–3 minutes for even cooking, until beef reaches medium-rare (internal temperature 52–55°C / 125–130°F) and coating is golden brown.

9. Transfer skewers to a clean plate and immediately squeeze fresh lemon juice over all skewers.

10. Rest for 2 minutes before serving to allow juices to redistribute, then serve hot.

Substitutions

• Swap beef sirloin for lean chicken breast cubes (cook 8–10 minutes) for poultry option
• Replace Parmigiano-Reggiano with grated Pecorino Romano for sharper, more assertive flavor
• Use gluten-free panko breadcrumbs for celiac-friendly preparation without changing texture
• Substitute fresh herbs with 5 g (1 tsp) dried Italian seasoning blend if fresh herbs unavailable

Tips

• Soak wooden skewers adequately to prevent charring; metal skewers eliminate this step and heat more evenly
• Pat beef completely dry before coating so breadcrumb mixture adheres and creates a crispy crust rather than steaming
• Turn skewers frequently during grilling to achieve even browning and prevent burning the exterior while undercooking interior

Spiedini originates from Sicily and Southern Italy, where grilled meat skewers represent rustic Mediterranean cooking traditions dating back centuries. This preparation method showcases the Italian principle of simplicity—quality beef, fresh herbs, and fire combine to create bold flavor without unnecessary complexity.

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