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Italian Grilled Beef Skewers Recipe

Recipe by Pedro M. A. Neves

Italian grilled beef skewers, known as spiedini, are a rustic Tuscan specialty featuring tender cubed beef threaded onto skewers with fresh rosemary, garlic, and Italian herbs. These smoky, herb-infused skewers are grilled until caramelized on the outside while remaining juicy inside, making them a perfect appetizer or light main course. Traditionally served at Italian countryside gatherings, they exemplify the region's philosophy of simple ingredients elevated through proper grilling technique.

Ingredients

• 800g (1.75 lb) beef sirloin or ribeye, cut into 3cm (1.2 inch) cubes
• 8 fresh rosemary sprigs (10-12cm / 4-5 inches long)
• 6 cloves garlic, thinly sliced
• 60ml (4 tablespoons) extra virgin olive oil
• 30ml (2 tablespoons) balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 8 wooden or metal skewers (if wooden, soaked 30 minutes)
• Lemon wedges for serving

Instructions

1. Pat the beef cubes dry with paper towels and transfer to a large mixing bowl. This removes surface moisture for better browning during grilling.

2. Add the sliced garlic, balsamic vinegar, olive oil, oregano, thyme, and a generous pinch of salt and pepper to the bowl. Toss gently until all beef pieces are evenly coated.

3. Let the beef marinate at room temperature for 15 minutes while preparing the skewers. Do not marinate longer than 20 minutes as the acid will begin to break down the meat texture.

4. Thread the beef cubes onto skewers, alternating with fresh rosemary sprigs inserted between every 2-3 beef pieces. Leave approximately 2.5cm (1 inch) space on each end for handling.

5. Preheat a grill or grill pan to high heat (around 200°C / 400°F) for 5 minutes. Brush the grill grates lightly with oil to prevent sticking.

6. Place the skewers directly on the hot grill, being careful not to overcrowd the surface. Grill for 3-4 minutes per side, rotating once, until the beef is caramelized on all surfaces and reaches an internal temperature of 60-63°C (140-145°F) for medium-rare.

7. Remove skewers from the grill and transfer to a warm serving plate. Allow them to rest for 2-3 minutes before serving to retain internal juices.

8. Serve immediately with fresh lemon wedges on the side and an additional drizzle of extra virgin olive oil over the hot skewers if desired.

Substitutions

• Beef tenderloin can replace sirloin for a more tender, premium result, though it lacks the deeper flavor
• Lamb shoulder cut into equal cubes creates a traditional Southern Italian variation
• For poultry substitute, use chicken breast cut slightly larger (4cm cubes) and extend cook time by 2-3 minutes per side
• Mushrooms and bell peppers can alternate with beef for vegetable content, though they require same cooking time

Tips

• Ensure beef cubes are uniform in size (approximately 3cm) so they cook evenly and prevent some pieces from being overcooked or undercooked
• Fresh rosemary sprigs serve double duty as flavor infusers and natural separators between meat pieces; they char slightly and create smoky aromatics
• A grill pan on stovetop works equally well as an outdoor grill if weather is unfavorable; maintain high heat and work quickly to achieve caramelization
• Do not move skewers constantly; allow 3-4 minutes per side undisturbed to develop a flavorful crust before rotating

Spiedini are a hallmark of Tuscan and Umbrian grilling traditions, where simplicity and ingredient quality define authentic cooking. The practice of threading meat with fresh herbs dates back centuries in rural Italian communities, where skewered meat cooked over open flames at harvest celebrations and family gatherings.

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