From Peter Salerno’s Kitchen: Classic Spiedini

For those of you who aren’t sure what spiedini is, think of it as a classic skewer or kebab preparation with a distinctly Italian (and flavorful) twist. It’s a favorite in the Salerno household, and Peter Salerno loves preparing spiedini with a variety of meats – lamb, beef, chicken and pork are the usual staples.

Whether used in small portions as an appetizer or made to a larger scale to feed a family, spiedini is as authentically Italian as a dish gets. From the very best meats to savory cheeses, from artisan-crafted breads to aromatic herbs and spices like bay leaves and cloves, the classic elements of spiedini take you to the heart of Italy. Adding extra Mediterranean twists such as anchovies, capers and premium olive oil take this dish to the next level.

This beautiful preparation of spiedini di sarde a beccafico transports you right to Italy.
This beautiful preparation of spiedini di sarde a beccafico transports you right to Italy. (Credit Wiki Commons, franzconde)

While there are many fabulous preparations for spiedini (and Peter Salerno has his own secret traditional family recipe), we fell in love with this savory recipe courtesy of the fine people at Epicurious. It’s a recipe from Bon Appetit circa 1996, and its Lamb and Rosemary Spiedini brings fresh, diverse, distinctly Italian flavors to your table.

Lamb & Rosemary Spiedini: Courtesy of Epicurious

2 Servings: CAN BE DOUBLED

Orzo (a rice-shaped pasta also known as riso) can be mixed with diced summer squash, olives and red bell pepper to make a colorful bed for the lamb skewers. Toss some shredded romaine and red cabbage with an oil and vinegar dressing to serve alongside, and end the Mediterranean-style meal with honey cake from the bakery.


  • 5 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried
  • 2 teaspoons grated lemon peel
  • 10 ounces boneless sirloin lamb chops, cut into 1-inch pieces
  • 1 red onion, peeled, cut onto 1-inch pieces
  • 1/2 green bell pepper, cut into 1-inch pieces
  • 1/2 yellow bell pepper, cut into 1-inch pieces


Prepare barbecue (medium-high heat).

Whisk lemon juice, olive oil, rosemary and grated lemon peel in glass pie dish to blend. Sprinkle lamb with salt and pepper; add lamb to marinade and toss to coat. Let mixture stand 10 minutes, tossing occasionally.

Using slotted spoon, transfer lamb to bowl. Add onion, green bell pepper and yellow bell pepper to marinade in pie dish and toss to coat. Thread lamb, onion, and bell pepper pieces alternately on 4 skewers. Grill until onion and peppers are slightly charred and lamb is cooked to desired doneness, brushing once with marinade, about 12 minutes to medium. Transfer lamb spiedini to plates and serve.

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