20 Savory Spedini Recipes Perfect for Entertaining

Spedini—those delightful skewered bites—are the ultimate entertaining secret weapon! Perfect for parties, these savory morsels offer endless flavor combinations that will impress your guests without keeping you tied to the kitchen. Whether you’re hosting a casual gathering or an elegant soirée, these 20 recipes deliver big on taste and presentation. Get ready to discover your new favorite party-perfect dishes that will have everyone asking for the recipe!

Classic Italian Beef Spedini with Garlic and Herb Butter

Whether you’re new to Italian cooking or just craving something deeply satisfying, these beef spedini deliver incredible flavor with surprisingly simple techniques. We’ll walk through each step together, building layers of garlic-herb butter and perfectly cooked beef that will make you feel like a pro in your own kitchen.

Ingredients

– 1.5 lbs beef sirloin tips (cut into 1-inch cubes)
– 8 wooden skewers (soaked in water for 30 minutes to prevent burning)
– 1/2 cup unsalted butter (softened at room temperature for easier mixing)
– 4 cloves garlic (minced finely for even distribution)
– 2 tbsp fresh parsley (chopped, or substitute 2 tsp dried parsley)
– 1 tsp dried oregano (crush between fingers to release oils)
– 1/2 tsp salt (adjust to your preference)
– 1/4 tsp black pepper (freshly ground for best flavor)
– 2 tbsp olive oil (or any neutral high-heat oil)

Instructions

1. Soak 8 wooden skewers in warm water for exactly 30 minutes to prevent them from burning during cooking.
2. Combine 1/2 cup softened butter, 4 minced garlic cloves, 2 tbsp chopped parsley, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl.
3. Mix the butter and herb mixture vigorously with a fork until all ingredients are fully incorporated and evenly distributed.
4. Cut 1.5 lbs beef sirloin tips into uniform 1-inch cubes, ensuring consistent cooking times.
5. Thread 4-5 beef cubes onto each pre-soaked skewer, leaving small spaces between pieces for even heat circulation.
6. Brush each beef skewer generously with 2 tbsp olive oil, coating all surfaces to promote browning.
7. Preheat your grill or grill pan to medium-high heat (400°F) for 10 minutes before cooking.
8. Place the skewers on the hot grill and cook for 4 minutes without moving them to develop a proper sear.
9. Flip each skewer carefully using tongs and cook for another 4 minutes for medium-rare doneness.
10. Remove the skewers from the heat and immediately brush them with the prepared garlic-herb butter while still hot.
11. Let the skewers rest for 5 minutes before serving to allow juices to redistribute throughout the meat.

Now you can enjoy these beautifully caramelized beef spedini with their crispy exterior giving way to tender, juicy interiors. The garlic-herb butter melts into every crevice, creating an aromatic sauce that pairs wonderfully with crusty bread for soaking up every last bit. Next time, try serving them over creamy polenta or alongside roasted vegetables for a complete Italian-inspired meal that will transport your taste buds straight to Tuscany.

Grilled Chicken Spedini Skewers with Lemon and Rosemary

When you want a meal that feels both rustic and refined, these grilled chicken skewers deliver with bright citrus notes and earthy rosemary. We’ll walk through each stage methodically, ensuring even beginners achieve perfectly cooked, flavorful results every single time.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (thighs stay juicier than breasts)
– 1/4 cup olive oil (or any neutral oil)
– 3 tbsp fresh lemon juice (about 1 large lemon)
– 2 tbsp chopped fresh rosemary (dried works but use 2 tsp)
– 3 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 8 wooden skewers, soaked in water for 30 minutes (prevents burning)

Instructions

1. Soak 8 wooden skewers in water for 30 minutes to prevent them from burning on the grill.
2. Cut 1.5 lbs boneless, skinless chicken thighs into uniform 1-inch pieces for even cooking.
3. In a medium bowl, whisk together 1/4 cup olive oil, 3 tbsp fresh lemon juice, 2 tbsp chopped fresh rosemary, 3 cloves minced garlic, 1 tsp kosher salt, and 1/2 tsp black pepper.
4. Add the chicken pieces to the marinade, tossing thoroughly to coat every piece.
5. Cover the bowl and refrigerate for at least 1 hour or up to 4 hours for deeper flavor penetration.
6. Preheat your grill to medium-high heat, approximately 400°F, and oil the grates lightly.
7. Thread the marinated chicken pieces onto the soaked skewers, leaving small gaps between pieces.
8. Place the skewers on the preheated grill and cook for 4-5 minutes until grill marks appear and the bottom releases easily.
9. Flip each skewer and cook for another 4-5 minutes until the internal temperature reaches 165°F.
10. Remove the skewers from the grill and let them rest for 3 minutes before serving. Grilled chicken spedini skewers offer a wonderful contrast of juicy, tender meat with slightly charred edges. Garlic and rosemary create an aromatic base, while lemon cuts through the richness beautifully. For a complete meal, serve them over a bed of creamy polenta or alongside grilled seasonal vegetables.

Garlic Butter Shrimp Spedini with Chili Flakes

Zesty and vibrant, this garlic butter shrimp spedini brings restaurant-quality flavors to your kitchen with minimal effort. Perfect for weeknight dinners or entertaining guests, these skewers come together quickly while delivering impressive results. Follow these straightforward steps to create succulent shrimp with a buttery, slightly spicy coating.

Ingredients

– 1 lb large raw shrimp, peeled and deveined (21-25 count works best)
– 3 tbsp unsalted butter, melted (or olive oil for dairy-free)
– 4 garlic cloves, minced (about 1 tbsp)
– 1 tsp chili flakes (adjust for preferred spice level)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt (use half if using table salt)
– ½ tsp black pepper, freshly ground
– 8 wooden skewers, soaked in water for 30 minutes
– 2 tbsp fresh parsley, chopped (optional garnish)
– 1 lemon, cut into wedges (for serving)

Instructions

1. Soak 8 wooden skewers in water for 30 minutes to prevent burning during cooking.
2. Pat 1 lb of raw shrimp completely dry with paper towels to ensure proper browning.
3. Thread 4-5 shrimp onto each prepared skewer, leaving small spaces between them.
4. Season both sides of the shrimp with 1 tsp kosher salt and ½ tsp black pepper.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Place shrimp skewers in the hot skillet in a single layer, cooking for 2 minutes per side.
7. Reduce heat to medium and add 3 tbsp melted butter to the skillet.
8. Add 4 minced garlic cloves and 1 tsp chili flakes, stirring constantly for 30 seconds until fragrant.
9. Spoon the garlic butter mixture over the shrimp continuously for 1 minute to coat thoroughly.
10. Remove skillet from heat and transfer shrimp skewers to a serving platter.
11. Drizzle remaining garlic butter from the skillet over the cooked shrimp.
12. Sprinkle with 2 tbsp chopped fresh parsley for color and freshness.

Velvety shrimp with a crisp exterior gives way to tender, juicy interiors infused with rich garlic butter. The chili flakes provide a subtle warmth that builds with each bite, while the fresh lemon wedges cut through the richness beautifully. Serve these skewers over creamy polenta or alongside crusty bread to soak up every drop of the flavorful butter sauce.

Pork and Bacon Spedini with Honey Mustard Glaze

Preparing pork and bacon spedini with a honey mustard glaze is simpler than it sounds, and this methodical guide will walk you through each step to achieve tender, flavorful skewers perfect for any weeknight dinner or casual gathering.

Ingredients

• 1 lb pork tenderloin, cut into 1-inch cubes (trim any silver skin for tenderness)
• 6 slices thick-cut bacon, cut into 1-inch pieces (use applewood-smoked for extra flavor)
• 1/4 cup honey (warm slightly if too thick to mix easily)
• 2 tbsp Dijon mustard (whole-grain mustard works too for texture)
• 1 tbsp olive oil (or any neutral oil like avocado oil)
• 1/2 tsp garlic powder (fresh minced garlic can be substituted)
• 1/4 tsp black pepper (adjust to preference)
• 8 wooden skewers, soaked in water for 30 minutes (prevents burning on the grill)

Instructions

1. Soak 8 wooden skewers in water for 30 minutes to prevent them from charring during cooking.
2. Preheat your grill or grill pan to medium-high heat, aiming for 400°F, and lightly oil the grates to avoid sticking.
3. Thread alternating pieces of pork and bacon onto each skewer, leaving small gaps between items for even cooking.
4. In a small bowl, whisk together 1/4 cup honey, 2 tbsp Dijon mustard, 1 tbsp olive oil, 1/2 tsp garlic powder, and 1/4 tsp black pepper until fully combined.
5. Brush half of the honey mustard glaze evenly over all sides of the skewers, reserving the rest for later use.
6. Place the skewers on the preheated grill and cook for 4–5 minutes, until grill marks appear and the bacon begins to crisp.
7. Flip the skewers and cook for another 4–5 minutes, brushing with the remaining glaze halfway through this side.
8. Check for doneness by inserting a meat thermometer into the thickest pork piece; it should read 145°F, and the bacon should be browned and slightly crispy.
9. Remove the skewers from the grill and let them rest for 3 minutes on a clean plate to allow juices to redistribute.

Delight in the contrast of juicy pork and crispy bacon, enhanced by the sweet and tangy glaze that caramelizes beautifully. Serve these spedini over a bed of quinoa or with grilled vegetables to soak up the extra glaze, making for a satisfying meal that’s as visually appealing as it is delicious.

Vegetable Spedini with Zucchini, Bell Peppers, and Mushrooms

Brimming with colorful vegetables and savory flavors, this vegetable spedini brings Mediterranean simplicity to your weeknight dinner rotation. By threading zucchini, bell peppers, and mushrooms onto skewers, we create a beautiful presentation that cooks evenly and makes serving effortless. Let’s walk through each step together to ensure your vegetables turn out perfectly tender with just the right amount of char.

Ingredients

– 2 medium zucchini, cut into 1-inch chunks (about 2 cups total)
– 2 bell peppers (any color), cut into 1-inch pieces (about 2 cups total)
– 8 ounces cremini mushrooms, stems trimmed (or white button mushrooms)
– 3 tablespoons olive oil (or any neutral oil)
– 2 cloves garlic, minced (about 2 teaspoons)
– 1 teaspoon dried oregano (or 1 tablespoon fresh)
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 8 wooden skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

1. Soak 8 wooden skewers in water for exactly 30 minutes to prevent them from burning during grilling.
2. Preheat your grill or grill pan to medium-high heat (400°F) while preparing the vegetables.
3. Cut 2 medium zucchini into 1-inch chunks, ensuring pieces are uniform for even cooking.
4. Cut 2 bell peppers into 1-inch pieces, removing seeds and white membranes.
5. Trim stems from 8 ounces of cremini mushrooms and wipe clean with a damp paper towel.
6. In a large bowl, combine 3 tablespoons olive oil, 2 teaspoons minced garlic, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper.
7. Add all prepared vegetables to the bowl and toss thoroughly until evenly coated with the oil mixture.
8. Thread vegetables onto soaked skewers in alternating patterns, leaving small gaps between pieces for heat circulation.
9. Place skewers on the preheated grill and cook for 4 minutes without moving them to develop grill marks.
10. Flip skewers using tongs and cook for another 4 minutes until vegetables are tender but still slightly firm.
11. Remove skewers from grill when vegetables have visible char marks and can be pierced easily with a fork.
12. Let skewers rest for 2 minutes before serving to allow juices to redistribute.
Perfectly charred yet tender-crisp, these vegetable spedini offer a satisfying texture contrast between the juicy mushrooms, firm peppers, and soft zucchini. The garlic and oregano infuse every bite with Mediterranean warmth that pairs wonderfully with couscous or crusty bread. For an elegant presentation, arrange the skewers over a bed of lemony quinoa and garnish with fresh parsley.

Lamb Spedini with Mint Pesto and Yogurt Sauce

Developing perfectly grilled lamb skewers with vibrant sauces is easier than you might think. During our cooking session today, I’ll guide you through creating tender lamb spedini paired with fresh mint pesto and cooling yogurt sauce, breaking down each technique for guaranteed success. Don’t worry if you’re new to grilling – we’ll cover everything from marinating to perfect char marks step by step.

Ingredients

– 1.5 lbs lamb shoulder, cut into 1-inch cubes (trim excess fat for even cooking)
– 3 tbsp olive oil (or any neutral oil)
– 2 tsp kosher salt (adjust based on your salt preference)
– 1 tsp black pepper, freshly ground
– 4 wooden skewers, soaked in water 30 minutes (prevents burning)
– 2 cups fresh mint leaves, packed (stems removed for smoother texture)
– 1/4 cup pine nuts, lightly toasted (brings out nutty flavor)
– 1/3 cup grated Parmesan cheese
– 1 garlic clove, minced
– 1/2 cup olive oil
– 1 cup plain Greek yogurt (full-fat for creamier sauce)
– 1 tbsp lemon juice, freshly squeezed (bottled works in a pinch)
– 1/4 tsp salt

Instructions

1. Combine lamb cubes with 3 tablespoons olive oil, 2 teaspoons kosher salt, and 1 teaspoon black pepper in a medium bowl.
2. Thread marinated lamb cubes onto soaked wooden skewers, leaving small spaces between pieces for even heat circulation.
3. Preheat grill to medium-high heat (400°F) and clean grates thoroughly to prevent sticking.
4. Place lamb skewers on hot grill and cook for 4 minutes without moving to develop dark grill marks.
5. Flip skewers using tongs and cook additional 4 minutes for medium-rare (135°F internal temperature).
6. Combine mint leaves, toasted pine nuts, Parmesan cheese, and minced garlic in a food processor.
7. Pulse mixture 5 times until roughly chopped, then scrape down sides with spatula for even processing.
8. With processor running, slowly drizzle 1/2 cup olive oil through feed tube until pesto becomes smooth and emulsified.
9. Whisk together Greek yogurt, 1 tablespoon lemon juice, and 1/4 teaspoon salt in a small bowl until completely smooth.
10. Transfer grilled lamb skewers to a clean platter and let rest 3 minutes before serving to redistribute juices.
11. Drizzle mint pesto and yogurt sauce over rested lamb skewers or serve sauces separately for dipping.
Here’s what makes this dish special: The tender lamb develops a beautiful crust from proper grilling technique, while the bright mint pesto cuts through the richness with herbal freshness. For a stunning presentation, arrange the skewers over couscous and let guests drizzle both sauces themselves, creating beautiful green and white swirls against the golden meat.

Spicy Sausage and Pepper Spedini with Charred Onions

When you’re craving something hearty with a kick, these skewers deliver big flavor with minimal fuss. We’ll build these step by step, ensuring each component gets the attention it deserves for maximum taste and texture. Let’s start with prepping our ingredients and equipment.

Ingredients

– 1 lb spicy Italian sausage links (or substitute mild sausage for less heat)
– 2 large bell peppers, any color (mix colors for visual appeal)
– 1 large red onion (red holds shape better when grilled)
– 3 tbsp olive oil (or any neutral high-heat oil)
– 1 tsp dried oregano (crush between fingers to release oils)
– ½ tsp red pepper flakes (adjust based on preferred spice level)
– 4 metal or soaked wooden skewers (soak wooden ones 30 minutes to prevent burning)

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F) while you prep ingredients.
2. Cut sausages into 1-inch chunks, ensuring uniform size for even cooking.
3. Core and seed bell peppers, then slice into 1½-inch square pieces.
4. Peel red onion and cut into 1-inch wedges, keeping root end intact to hold layers together.
5. Thread sausage, pepper, and onion pieces alternately onto skewers, leaving small gaps between items.
6. Brush skewers evenly with olive oil on all sides to prevent sticking and promote browning.
7. Combine oregano and red pepper flakes in small bowl, then sprinkle mixture over skewers.
8. Place skewers on preheated grill and cook for 5 minutes without moving to develop grill marks.
9. Flip skewers using tongs and cook another 5 minutes until sausages reach 165°F internally.
10. Rotate skewers 90 degrees and cook 2 more minutes for cross-hatched char patterns.
11. Remove skewers from heat when onions are tender with blackened edges and sausages are fully cooked.
12. Let rest 3 minutes on cutting board before serving to redistribute juices.

Charred edges on the onions provide smoky sweetness that balances the sausage’s heat beautifully. Consider serving these over creamy polenta or stuffing them into crusty rolls for a handheld meal—the juicy peppers will soak into whatever you pair them with perfectly.

Cheesy Mozzarella and Tomato Spedini with Basil Drizzle

Developing the perfect appetizer doesn’t require fancy techniques—just quality ingredients and careful assembly. This cheesy mozzarella and tomato spedini brings together fresh flavors in a simple, elegant presentation that’s perfect for entertaining or a special weeknight treat.

Ingredients

– 8 wooden skewers, soaked in water for 30 minutes (prevents burning)
– 16 cherry tomatoes
– 16 small fresh mozzarella balls (bocconcini)
– 1/4 cup olive oil (extra virgin preferred)
– 1/4 cup fresh basil leaves, packed
– 1 garlic clove
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp balsamic glaze (optional, for drizzling)

Instructions

1. Soak 8 wooden skewers in water for exactly 30 minutes to prevent them from burning during cooking.
2. Thread one cherry tomato onto each skewer, followed by one mozzarella ball, repeating until you have two tomatoes and two cheese balls per skewer.
3. Arrange the assembled skewers on a baking sheet lined with parchment paper.
4. Brush each skewer generously with 2 tablespoons of olive oil using a pastry brush.
5. Season all skewers evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Preheat your broiler to high (approximately 500°F) and position the oven rack 6 inches from the heat source.
7. Broil the skewers for 3-4 minutes until the cheese begins to bubble and the tomatoes start to blister.
8. Carefully flip each skewer using tongs and broil for another 2-3 minutes until both sides show light browning.
9. While the skewers cook, combine 1/4 cup fresh basil leaves, 1 garlic clove, and the remaining 2 tablespoons olive oil in a small food processor.
10. Pulse the mixture for 30 seconds until it forms a smooth, vibrant green drizzle.
11. Transfer the cooked skewers to a serving platter using heat-safe tongs.
12. Drizzle the basil sauce evenly over all the skewers.
13. Optional: Add a decorative drizzle of 1 tablespoon balsamic glaze across the skewers for extra flavor contrast.

Creating this dish yields skewers with warm, melted cheese that contrasts beautifully with the burst cherry tomatoes. The creamy mozzarella pairs wonderfully with the fresh basil drizzle, making these spedini perfect for serving alongside crusty bread to soak up any remaining sauce.

Teriyaki Glazed Chicken Spedini with Pineapple Chunks

Very few dishes combine sweet, savory, and smoky flavors as effortlessly as these teriyaki-glazed chicken skewers. Vibrant pineapple chunks caramelize alongside tender chicken, creating a meal that feels both tropical and comforting. Versatile enough for weeknight dinners or backyard gatherings, this recipe guides you through each step with precision.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes (thighs stay juicier than breasts)
• 1 fresh pineapple, peeled and cut into 1-inch chunks (canned works in a pinch, but drain thoroughly)
• 1/2 cup soy sauce (low-sodium preferred for better control)
• 1/4 cup honey (or maple syrup for a vegan alternative)
• 2 tbsp rice vinegar
• 2 cloves garlic, minced (about 2 tsp)
• 1 tsp grated fresh ginger (jarred ginger works if fresh isn’t available)
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp vegetable oil (or any neutral high-heat oil)
• 8-10 wooden skewers, soaked in water for 30 minutes (prevents burning)

Instructions

1. Soak wooden skewers in water for 30 minutes to prevent burning during grilling.
2. Whisk together soy sauce, honey, rice vinegar, garlic, and ginger in a small saucepan.
3. Bring sauce mixture to a simmer over medium heat, stirring occasionally with a silicone spatula.
4. Combine cornstarch and water in a separate small bowl, stirring until no lumps remain.
5. Slowly whisk cornstarch slurry into the simmering sauce until fully incorporated.
6. Continue cooking sauce for 2-3 minutes until thickened enough to coat the back of a spoon.
7. Remove sauce from heat and divide equally between two bowls—one for basting, one for serving.
8. Thread chicken and pineapple chunks alternately onto soaked skewers, leaving small gaps between pieces.
9. Brush skewers lightly with vegetable oil to prevent sticking.
10. Preheat grill or grill pan to medium-high heat (400°F).
11. Place skewers on hot grill and cook for 4-5 minutes until grill marks appear.
12. Flip skewers and brush generously with basting sauce using a pastry brush.
13. Grill for another 4-5 minutes, brushing with sauce again after flipping halfway through.
14. Check chicken internal temperature reaches 165°F using an instant-read thermometer.
15. Remove skewers from grill and let rest for 3 minutes before serving.

A perfect balance emerges between the sticky-sweet glaze and smoky char from the grill. Alternating the juicy pineapple with tender chicken creates pockets of caramelized sweetness that complement the savory marinade. Arrange these skewers over steamed jasmine rice or serve alongside a crisp cabbage slaw for contrasting textures that make the meal complete.

Greek-Style Spedini with Halloumi and Olives

Just imagine skewers bursting with Mediterranean flavors—this Greek-style spedini brings together salty halloumi, briny olives, and fresh vegetables in a dish that’s as fun to assemble as it is to eat. Perfect for grilling season or a quick oven bake, it’s a crowd-pleaser that requires minimal prep. Follow these steps to create a vibrant, satisfying meal that transports you straight to the Aegean coast.

Ingredients

• 1 block halloumi cheese (8 oz), cut into 1-inch cubes
• 1 cup Kalamata olives, pitted (or substitute with green olives for a milder taste)
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 small red onion, cut into 1-inch chunks
• 2 tbsp extra virgin olive oil (or any neutral oil)
• 1 tbsp dried oregano
• 1/2 tsp black pepper, freshly ground
• 4 wooden skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

1. Preheat your grill or oven to 400°F.
2. Thread the halloumi cubes, olives, bell pepper pieces, and onion chunks alternately onto the soaked skewers, leaving a small space between items for even cooking.
3. Drizzle the skewers evenly with 2 tablespoons of olive oil, using a pastry brush to coat all sides if needed.
4. Sprinkle the skewers with 1 tablespoon of dried oregano and 1/2 teaspoon of black pepper, gently pressing the seasonings to adhere.
5. Place the skewers on the preheated grill grates or a baking sheet lined with parchment paper.
6. Cook for 8–10 minutes, turning halfway through, until the halloumi is golden brown with grill marks and the vegetables are slightly charred at the edges.
7. Remove the skewers from the heat and let them rest for 2 minutes before serving. Tip: For extra flavor, squeeze fresh lemon juice over the top just before eating.

Delightfully crispy halloumi contrasts with the juicy peppers and tangy olives, creating a medley of textures in every bite. Serve these spedini over a bed of lemon-dressed greens or with warm pita bread for a complete meal. They’re ideal for summer gatherings or a quick weeknight dinner that feels effortlessly elegant.

Balsamic Glazed Steak Spedini with Caramelized Onions

Just imagine tender steak bites glistening with a sweet-tangy balsamic reduction, nestled alongside deeply caramelized onions—this Balsamic Glazed Steak Spedini with Caramelized Onions is a showstopper that’s surprisingly simple to master. Join me as we walk through each step methodically, ensuring even beginner cooks achieve restaurant-quality results. Let’s dive right in.

Ingredients

– 1.5 lbs sirloin steak, cut into 1-inch cubes (or flank steak for a leaner option)
– 2 large yellow onions, thinly sliced (about 4 cups)
– 3 tbsp olive oil (or any neutral oil)
– 1/4 cup balsamic vinegar
– 2 tbsp brown sugar
– 1 tsp garlic powder
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 8-10 wooden skewers, soaked in water for 30 minutes

Instructions

1. Soak 8-10 wooden skewers in water for 30 minutes to prevent burning during cooking.
2. Thinly slice 2 large yellow onions to yield about 4 cups.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add the sliced onions to the skillet and cook for 20-25 minutes, stirring occasionally, until they turn golden brown and soft.
5. Cut 1.5 lbs of sirloin steak into uniform 1-inch cubes to ensure even cooking.
6. Thread the steak cubes onto the soaked skewers, leaving small gaps between pieces.
7. Season the skewers evenly with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of garlic powder.
8. Preheat a grill or grill pan to medium-high heat (400°F).
9. Grill the steak skewers for 3-4 minutes per side for medium-rare, or until internal temperature reaches 135°F.
10. Combine 1/4 cup balsamic vinegar and 2 tablespoons of brown sugar in a small saucepan.
11. Simmer the balsamic mixture over medium heat for 5-7 minutes, stirring constantly, until it thickens to a syrup consistency.
12. Brush the reduced balsamic glaze generously over the grilled steak skewers.
13. Serve the glazed steak spedini immediately alongside the caramelized onions.

Glazed steak skewers offer a perfect balance of savory, tender meat and sweet, tangy glaze, while the caramelized onions add a melt-in-your-mouth richness. Try serving them over creamy polenta or alongside a crisp arugula salad to contrast the deep flavors, making this dish versatile enough for weeknights or entertaining.

Mediterranean Spedini with Shrimp, Feta, and Cherry Tomatoes

Just imagine tender shrimp, briny feta, and sweet cherry tomatoes all threaded onto skewers and grilled to perfection. Mediterranean Spedini brings the vibrant flavors of coastal cuisine right to your backyard, combining simplicity with impressive results. This recipe walks you through each step methodically, ensuring even beginners can create a stunning dish that tastes like vacation on a plate.

Ingredients

• 1 lb large shrimp, peeled and deveined (thaw if frozen)
• 8 oz feta cheese, cut into 1-inch cubes (block feta works best)
• 1 pint cherry tomatoes
• 3 tbsp olive oil (or any neutral oil)
• 2 tbsp lemon juice (freshly squeezed preferred)
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Soak 8 wooden skewers in water for exactly 30 minutes to prevent burning during grilling.
2. Pat the shrimp completely dry with paper towels to ensure proper searing.
3. Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a medium bowl.
4. Add shrimp to the marinade and toss to coat thoroughly, then let marinate for 15 minutes at room temperature.
5. Preheat your grill to medium-high heat, approximately 400°F, and oil the grates lightly.
6. Thread ingredients onto skewers in this pattern: shrimp, cherry tomato, feta cube, repeating until skewers are full.
7. Place skewers on the preheated grill and cook for 2 minutes without moving them to develop grill marks.
8. Flip skewers carefully using tongs and cook for another 2-3 minutes until shrimp turn pink and opaque.
9. Remove skewers from grill when shrimp are fully cooked and tomatoes begin to blister and soften.
10. Let skewers rest for 2 minutes before serving to allow juices to redistribute.

The finished spedini offer a delightful contrast between the firm, juicy shrimp and the creamy, tangy feta that softens slightly from the heat. Those blistered cherry tomatoes burst with sweet acidity that balances the rich cheese beautifully. Try serving these over lemon-herb couscous or alongside grilled flatbread for soaking up every last bit of the flavorful marinade.

BBQ Pulled Pork Spedini with Coleslaw Topping

Tender, slow-cooked pulled pork gets an Italian-American twist in this crowd-pleasing appetizer. These BBQ pulled pork spedini feature smoky shredded pork wrapped in crispy breadcrumbs and topped with tangy coleslaw for the perfect balance of textures and flavors. Today we’ll walk through each step methodically to ensure your homemade version turns out perfectly golden and delicious every time.

Ingredients

– 2 cups cooked pulled pork (preferably smoked or slow-cooked)
– 1 cup BBQ sauce (your favorite brand, or homemade)
– 1 cup shredded cabbage (green or purple, or pre-shredded coleslaw mix)
– 1/4 cup mayonnaise (full-fat for creamier texture)
– 1 tbsp apple cider vinegar (or white vinegar)
– 1 tsp sugar (adjust sweetness to preference)
– 1/2 tsp celery seed (optional for extra flavor)
– 1 cup Italian-style breadcrumbs (or panko with Italian seasoning)
– 2 large eggs (room temperature for better binding)
– 1/4 cup all-purpose flour (for dredging)
– Vegetable oil for frying (enough for 1-inch depth in pan)
– 8 wooden skewers (soaked in water for 30 minutes to prevent burning)
– Salt and black pepper (to season throughout)

Instructions

1. Combine 2 cups cooked pulled pork with 1 cup BBQ sauce in a medium bowl, mixing thoroughly until all pork is coated.
2. In a separate bowl, whisk 2 large eggs until uniform in color and texture.
3. Place 1/4 cup all-purpose flour in one shallow dish and 1 cup Italian-style breadcrumbs in another shallow dish.
4. Take approximately 1/4 cup of the BBQ pork mixture and form it into a compact oval shape around the top third of a soaked wooden skewer.
5. Dredge the pork-covered skewer first in flour, shaking off any excess.
6. Dip the floured pork skewer into the beaten eggs, ensuring complete coverage.
7. Roll the egg-coated pork skewer in breadcrumbs, pressing gently to adhere crumbs evenly.
8. Repeat steps 4-7 with remaining pork mixture and skewers.
9. Heat 1 inch of vegetable oil in a heavy-bottomed skillet to 350°F, checking temperature with a kitchen thermometer.
10. Carefully place 3-4 breaded pork skewers in the hot oil, frying for 2-3 minutes per side until golden brown.
11. Remove fried spedini with tongs and drain on a wire rack set over a baking sheet.
12. While spedini cool slightly, combine 1 cup shredded cabbage, 1/4 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, and 1/2 tsp celery seed in a bowl.
13. Season the coleslaw mixture with salt and black pepper to taste, tossing until evenly combined.
14. Top each warm BBQ pulled pork spedini with a generous spoonful of the prepared coleslaw.
Just out of the fryer, these spedini offer a satisfying crunch that gives way to tender, smoky pork inside. The cool, creamy coleslaw topping provides a refreshing contrast to the rich barbecue flavors. For a fun party presentation, arrange them standing up in a tall glass filled with dried beans or rice.

Prosciutto-Wrapped Asparagus Spedini with Lemon Zest

A perfect appetizer for any gathering, these elegant yet simple prosciutto-wrapped asparagus bundles come together with bright lemon zest for a sophisticated flavor profile that belies their easy preparation. Anyone can master this impressive dish with just a few quality ingredients and straightforward techniques.

Ingredients

– 1 pound fresh asparagus spears, trimmed (choose medium thickness for even cooking)
– 4 ounces thinly sliced prosciutto (about 8-10 slices)
– 2 tablespoons olive oil (extra virgin recommended for flavor)
– 1 teaspoon lemon zest (from about 1 medium lemon)
– 1/4 teaspoon black pepper (freshly ground preferred)
– 8-10 wooden skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Trim the tough ends from the asparagus spears by bending each spear until it snaps naturally.
3. Divide the asparagus into 8-10 small bundles, each containing 3-4 spears depending on thickness.
4. Wrap one slice of prosciutto around the middle of each asparagus bundle in a spiral pattern.
5. Thread each prosciutto-wrapped bundle onto a pre-soaked wooden skewer through the prosciutto wrap.
6. Arrange the skewered bundles in a single layer on the prepared baking sheet.
7. Drizzle olive oil evenly over all the asparagus bundles, ensuring each spear gets lightly coated.
8. Sprinkle black pepper uniformly over the bundles for consistent seasoning.
9. Roast in the preheated oven for 12-15 minutes until the asparagus is tender-crisp and prosciutto is slightly crispy.
10. Remove the baking sheet from the oven and immediately sprinkle lemon zest over the hot bundles.

Using the residual heat helps release the lemon oils, creating a brighter flavor profile. The contrast between the salty, crisp prosciutto and tender asparagus makes these spedini particularly satisfying, while the lemon zest cuts through the richness beautifully. Consider serving them alongside a creamy dip or as an elegant garnish for steak or roasted chicken to elevate your main course.

Cajun-Spiced Chicken and Andouille Spedini

Serving up these Cajun-spiced chicken and andouille spedini is easier than you might think, especially when you break it down into simple, manageable steps that build flavor at every turn. Start by gathering your ingredients and prepping your workspace for a smooth cooking experience that yields juicy, well-seasoned results perfect for weeknight dinners or weekend gatherings.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes (thighs stay juicier than breasts)
• 8 oz andouille sausage, sliced into ½-inch rounds (or substitute with any smoked sausage)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp Cajun seasoning blend (adjust to your preferred spice level)
• 1 large bell pepper, cut into 1-inch pieces (any color works)
• 1 medium red onion, cut into 1-inch chunks
• 4–6 wooden skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

1. Soak 4–6 wooden skewers in water for at least 30 minutes to prevent them from burning during grilling.
2. Preheat your grill or grill pan to medium-high heat, around 400°F, ensuring even cooking.
3. In a medium bowl, toss 1 lb cubed chicken thighs with 1 tbsp Cajun seasoning until evenly coated.
4. Thread the seasoned chicken, sliced andouille sausage, bell pepper pieces, and red onion chunks alternately onto the soaked skewers.
5. Brush the assembled skewers lightly with 2 tbsp olive oil to promote browning and prevent sticking.
6. Place the skewers on the preheated grill and cook for 5–7 minutes, until grill marks appear.
7. Flip the skewers using tongs and cook for another 5–7 minutes, until the chicken reaches an internal temperature of 165°F.
8. Remove the skewers from the grill and let them rest for 3 minutes to allow juices to redistribute.

Tender chicken and smoky andouille create a satisfying texture, while the Cajun seasoning infuses each bite with a bold, peppery kick. Try serving these spedini over creamy grits or alongside a crisp garden salad to balance the spice, and don’t forget a squeeze of fresh lemon for a bright finish that elevates the entire dish.

Caprese-Inspired Spedini with Fresh Basil and Balsamic Reduction

Developing a stunning appetizer doesn’t require complicated techniques or hard-to-find ingredients. This Caprese-inspired spedini brings together the classic flavors of fresh mozzarella, ripe tomatoes, and aromatic basil in an elegant, skewered presentation that’s perfect for entertaining or a special weeknight treat.

Ingredients

• 12 cherry tomatoes
• 8 ounces fresh mozzarella balls (bocconcini), drained
• 1/4 cup fresh basil leaves, plus extra for garnish
• 1/2 cup balsamic vinegar
• 1 tablespoon honey
• 2 tablespoons extra virgin olive oil
• 4 wooden skewers, soaked in water for 30 minutes
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper, freshly ground

Instructions

1. Combine 1/2 cup balsamic vinegar and 1 tablespoon honey in a small saucepan over medium heat.
2. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 8-10 minutes until reduced by half and syrupy.
3. Remove the balsamic reduction from heat and let it cool completely to thicken further.
4. Thread 3 cherry tomatoes, 2 fresh mozzarella balls, and several fresh basil leaves alternately onto each prepared wooden skewer.
5. Arrange the assembled skewers on a serving platter in a single layer.
6. Drizzle 2 tablespoons extra virgin olive oil evenly over the skewers.
7. Sprinkle 1/4 teaspoon sea salt and 1/8 teaspoon black pepper over the arranged skewers.
8. Drizzle the cooled balsamic reduction in a zigzag pattern across the skewers.
9. Garnish with additional fresh basil leaves scattered around the platter.

Just moments after assembling, you’ll appreciate how the creamy mozzarella contrasts with the juicy tomato bursts, while the reduced balsamic adds a sweet-tart complexity that elevates every bite. These skewers make an impressive centerpiece for charcuterie boards or can be served alongside grilled proteins for a complete meal that celebrates fresh, vibrant flavors.

Moroccan Lamb Spedini with Harissa and Apricot Glaze

Gathering around the grill for something extraordinary? Moroccan Lamb Spedini combines tender lamb with sweet apricot and spicy harissa in an easy skewer recipe that brings North African flavors to your backyard. Get ready to thread, glaze, and grill your way to a memorable meal.

Ingredients

– 1.5 lbs lamb shoulder, cut into 1-inch cubes (or lamb leg for leaner option)
– 1/4 cup harissa paste (adjust for spice preference)
– 1/2 cup apricot preserves
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 4 metal or soaked wooden skewers
– 1/4 cup chopped fresh mint for garnish
– Kosher salt to season

Instructions

1. Soak 4 wooden skewers in water for 30 minutes if using wood to prevent burning.
2. Cut 1.5 lbs lamb shoulder into uniform 1-inch cubes, trimming excess fat.
3. Thread lamb cubes onto skewers, leaving small spaces between pieces for even cooking.
4. Combine 1/4 cup harissa paste, 1/2 cup apricot preserves, 2 tbsp olive oil, 1 tsp cumin, and 1/2 tsp smoked paprika in a small bowl.
5. Brush half of the harissa-apricot glaze over the lamb skewers, coating all sides.
6. Preheat grill to medium-high heat (400°F) or set oven to 400°F if cooking indoors.
7. Place skewers on hot grill grates and cook for 4-5 minutes without moving to develop grill marks.
8. Flip skewers and brush with remaining glaze using a clean brush to avoid contamination.
9. Cook for another 4-5 minutes until internal temperature reaches 145°F for medium.
10. Remove skewers from heat and let rest for 3 minutes to redistribute juices.
11. Sprinkle with kosher salt and garnish with 1/4 cup chopped fresh mint.

Aromatic and beautifully charred, these spedini offer tender lamb with a sticky-sweet glaze that caramelizes perfectly. The harissa provides a warm, lingering heat that balances the apricot’s fruity sweetness. Serve over couscous with extra mint for a complete Moroccan-inspired feast, or slice the meat into pita pockets with yogurt sauce for a handheld treat.

Buffalo Chicken Spedini with Blue Cheese Dip

Whether you’re craving game-day appetizers or a flavorful weeknight dinner, these Buffalo Chicken Spedini with Blue Cheese Dip deliver that classic spicy-tangy combination in an easy-to-make format. We’ll walk through each step methodically to ensure even beginners achieve perfectly cooked, juicy chicken skewers with a homemade dipping sauce that balances the heat beautifully.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (thaw completely if frozen)
– 1/2 cup Frank’s RedHot sauce (or your preferred buffalo sauce)
– 2 tbsp unsalted butter, melted (helps sauce cling to chicken)
– 1/2 cup all-purpose flour (for dredging, adds crispness)
– 1 tsp garlic powder (enhances savory notes)
– 1/2 tsp smoked paprika (adds subtle smokiness)
– 1/4 cup vegetable oil (or any neutral oil with high smoke point)
– 1/2 cup sour cream (base for dip, full-fat recommended)
– 1/4 cup crumbled blue cheese (adjust amount for stronger/ milder flavor)
– 1 tbsp lemon juice (brightens the dip)
– 1 tbsp chopped fresh chives (garnish, optional)
– 8 wooden skewers, soaked in water for 30 minutes (prevents burning)

Instructions

1. Soak 8 wooden skewers in water for 30 minutes to prevent burning during cooking. 2. Cut 1.5 lbs boneless, skinless chicken breasts into uniform 1-inch cubes for even cooking. 3. In a medium bowl, whisk together 1/2 cup Frank’s RedHot sauce and 2 tbsp melted unsalted butter until fully combined. 4. Add chicken cubes to the buffalo sauce mixture, stirring to coat each piece thoroughly. 5. Marinate the coated chicken at room temperature for 15 minutes while preparing other ingredients. 6. In a separate shallow dish, combine 1/2 cup all-purpose flour, 1 tsp garlic powder, and 1/2 tsp smoked paprika. 7. Dredge each marinated chicken piece in the flour mixture, shaking off excess coating. 8. Thread 4-5 coated chicken pieces onto each soaked skewer, leaving small gaps between pieces. 9. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F). 10. Carefully place skewers in the hot oil, cooking in batches to avoid overcrowding. 11. Pan-fry skewers for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. 12. Transfer cooked skewers to a wire rack set over a baking sheet to drain excess oil. 13. While chicken cooks, prepare dip by combining 1/2 cup sour cream, 1/4 cup crumbled blue cheese, and 1 tbsp lemon juice in a small bowl. 14. Stir dip ingredients until well blended but still slightly chunky from the blue cheese. 15. Garnish dip with 1 tbsp chopped fresh chives if desired. Serve immediately with hot chicken skewers. Such perfectly cooked spedini boast a crispy exterior giving way to tender, juicy chicken inside, with the blue cheese dip providing a cool, tangy contrast to the spicy buffalo coating. Stack them high on a platter with celery sticks for crunch, or serve over rice for a complete meal that satisfies any buffalo chicken craving.

Ratatouille Spedini with Eggplant, Zucchini, and Tomato

Haven’t we all stared at our summer vegetable haul wondering how to transform it into something extraordinary? Ratatouille Spedini offers a brilliant solution—skewering those garden gems creates beautiful presentation while ensuring even cooking. This methodical approach turns classic ratatouille into elegant, individual portions perfect for entertaining or weeknight dinners.

Ingredients

– 1 medium eggplant, cut into 1-inch cubes (about 4 cups)
– 2 medium zucchini, sliced into ½-inch rounds (about 3 cups)
– 4 medium tomatoes, cut into 1-inch wedges
– ¼ cup olive oil (or any neutral oil)
– 2 tbsp balsamic vinegar
– 3 cloves garlic, minced
– 1 tsp dried oregano
– ½ tsp salt (adjust to taste)
– ¼ tsp black pepper
– 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Thread eggplant cubes, zucchini rounds, and tomato wedges alternately onto each soaked skewer, leaving small gaps between pieces for even cooking.
3. Arrange the assembled skewers in a single layer on the prepared baking sheet.
4. Whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper in a small bowl until fully combined.
5. Brush the oil mixture generously over all surfaces of the vegetable skewers using a pastry brush.
6. Rotate each skewer to ensure the opposite side receives equal coating.
7. Bake at 400°F for 20 minutes until vegetables are tender but still hold their shape.
8. Carefully flip each skewer using tongs halfway through baking for uniform browning.
9. Continue baking for another 15-20 minutes until eggplant is fully softened and tomato edges begin to caramelize.
10. Remove from oven and let rest for 5 minutes before serving to allow flavors to meld.

What makes these spedini truly special is how the roasting intensifies each vegetable’s natural sweetness while the balsamic glaze creates a glossy, savory-sweet coating. The eggplant becomes meltingly tender against the zucchini’s slight crunch and the tomatoes’ juicy burst. Serve them over creamy polenta or alongside crusty bread to soak up the delicious pan juices for a complete meal that celebrates summer’s bounty in every bite.

Garlic Butter Scallop Spedini with Crispy Prosciutto

Getting perfectly seared scallops with crispy prosciutto is easier than you think with this methodical approach. Garlic butter spedini brings restaurant-quality elegance to your table in under 30 minutes, making it ideal for both weeknight dinners and special occasions. Follow these precise steps to achieve that beautiful golden crust and tender interior every single time.

Ingredients

– 1 pound large sea scallops, patted very dry with paper towels (crucial for proper searing)
– 4 ounces thinly sliced prosciutto, torn into 1-inch pieces (about 12-15 pieces)
– 3 tablespoons unsalted butter, divided (2 tablespoons for cooking, 1 tablespoon for finishing)
– 2 tablespoons olive oil (or any neutral high-heat oil)
– 4 garlic cloves, minced (about 1 tablespoon)
– 2 tablespoons fresh lemon juice (from about 1/2 lemon)
– 2 tablespoons chopped fresh parsley (Italian flat-leaf preferred)
– 1/4 teaspoon kosher salt (adjust based on prosciutto saltiness)
– 1/4 teaspoon freshly ground black pepper
– 8-10 wooden skewers, soaked in water for 30 minutes (prevents burning)

Instructions

1. Soak 8-10 wooden skewers in water for exactly 30 minutes to prevent burning during cooking.
2. Pat 1 pound of sea scallops completely dry with paper towels, removing any side muscles.
3. Thread 2-3 scallops onto each prepared skewer, leaving small spaces between them.
4. Season both sides of skewered scallops evenly with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
5. Heat a large skillet over medium-high heat until water droplets sizzle immediately upon contact.
6. Add 1 tablespoon olive oil and 1 tablespoon butter to the hot skillet, swirling to coat.
7. Arrange prosciutto pieces in a single layer and cook for 2-3 minutes until crispy and browned.
8. Transfer crispy prosciutto to a paper towel-lined plate using tongs.
9. Add remaining 1 tablespoon olive oil to the same skillet, maintaining medium-high heat.
10. Place scallop skewers in the skillet without crowding, cooking in batches if necessary.
11. Sear scallops for 2 minutes without moving them to develop a golden-brown crust.
12. Flip skewers using tongs and cook for another 1-2 minutes until firm but still slightly translucent in center.
13. Transfer cooked scallops to a clean plate, arranging them in a single layer.
14. Reduce heat to medium-low and add remaining 1 tablespoon butter to the same skillet.
15. Add 1 tablespoon minced garlic and cook for 30 seconds until fragrant but not browned.
16. Remove skillet from heat and stir in 2 tablespoons lemon juice to stop the cooking process.
17. Return scallop skewers to the skillet, spooning garlic butter sauce over them repeatedly.
18. Sprinkle with 2 tablespoons chopped parsley and previously cooked crispy prosciutto.
The contrast between the crisp prosciutto and tender scallops creates wonderful texture variation, while the garlic butter sauce adds rich depth that complements the natural sweetness of the seafood. For an elegant presentation, serve these spedini over creamy polenta or alongside roasted asparagus to catch every drop of the flavorful sauce.

Summary

Versatile and impressive, these 20 savory spedini recipes offer endless possibilities for your next gathering. Whether you’re hosting a casual get-together or a fancy dinner party, there’s something here to delight every palate. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share this delicious inspiration on Pinterest!