Fabio Leonardi Milling machines take the seeds and skins out of peppers to create a smooth and velvety sauce. Commonly used in Portuguese cuisine this sauce can be treated as a pasta sauce, used in marinades, rice dishes, potato dishes and to accompany barbecued meats.
How to Make Spiedini
Nothing says “summer” quite like barbeque, and for us here at Consiglio’s, that means spiedini! Tasty lamb skewers roasted over charcoal, spiedini is a great way to enjoy good food and great summer weather with friends, family, and loved ones.
This week, we take a look at how to make spiedini with the Cubo Spiedini Maker.
How to Make Spiedini
Gather your supplies:
Great spiedini starts with great ingredients. To make these lamb skewers, you’ll need:
- Approximately 2.5 to 2.75kg of boneless lamb (5.5 to 6 lbs). Remember, it’s better to have a little bit extra than to be caught short!
- Cubo Spiedini Maker
- 100 bamboo skewers (I also like to have some extra on hand, just in case!)
- Fresh rosemary (optional)
If you’re starting with full cuts of lamb like I did, you’ll want to trim off any “silver skin” or rough connective tissue. Be sure to keep the “fatty bits” as these will help your skewers to stay moist and tasty. Aim to have the slices be 1 to 1.5 cm thick, and roughly the length of the Cubo box.
Set the Cubo base and body on a solid work surface:
Once you get down to work making your spiedini, the last thing you’ll want is for the Cubo to start slipping or sliding around. I like to place my cube on top of a sturdy cutting board.
Layer slices of lamb inside the Cubo:
Begin layering your slices of lamb inside the Cubo box. Once you get the first layer down, you’ll want to rotate the direction of the next layer by 90 degrees - by alternating layers, you’ll be able to ensure a nice, even coverage.
Set top on Cubo
Using the Cubo’s long, metal skewer, carefully pierce the layers of lamb inside the Cubo - this will ensure your skewers can then enter the box with ease.
Insert bamboo skewers into every hole in the Cubo’s top, taking care to keep keep the skewers as straight as possible - you’ll want the tip of your skewer to penetrate through all layers of lamb, and into the matching hole in the base of the Cubo. If you meet any resistance, re-pierce the hole with the metal skewer and try again.
Once all skewers are inserted, carefully insert a sharp knife through the slits on the side of the Cubo, and cut through all layers of lamb. When inserting the knife, you’ll want to insert it perpendicular to the side of the Cubo so that it exits the other side of the cube through the matching slit on the other side. Repeat this for all slits on all four sides of the Cubo.
Remove top of Cubo, and carefully remove all spiedini:
Your spiedini are now done! You can seal them in vacuum bags to freeze and store, or set aside to grill. We recommend using a charcoal spiedini grill, but you can also use a spiedini topper for your gas or charcoal barbeque.
Grill and Enjoy:
Grill spiedini over hot coals, and enjoy! We recommend using a fresh sprig of rosemary to baste the spiedini with olive oil - this is optional, but delicious! You can also lightly salt the spiedini as they come off the grill, and/or drizzle with fresh lemon juice.
Not only does making your own spiedini give you more control over the quality and seasoning of the final product, but it’s a great way to save money too! Pre-made spiedini typically runs at least $1-$1.50 a skewer; ours came in at $0.40 to $0.50 each (including the cost of the skewers, herbs, and vacuum seal bags for storing and freezing).
Subscribe to our YouTube Channel for product demos, reviews, recipes and more!