Spiedini alla Griglia
Warmer weather always pulls us outdoors.
The grill comes out, the patio fills up, and dinner starts happening under open skies instead of under kitchen lights. But cooking outside does not mean giving up Italian flavor. Some of the best Italian dishes were built around fire, smoke, and simple ingredients. These Sicilian-style Spiedini alla Griglia bring garlic, herbs, toasted breadcrumbs, bay leaf, and just a touch of tomato together in a way that feels perfectly suited for summer evenings outdoors.
Serves 8–10
Ingredients
Beef
2½–3 lb thin sliced top round or sirloin, cut for braciole
Filling
3 cups plain breadcrumbs
1 cup grated Pecorino Romano
3 cloves garlic, minced very fine
½ cup chopped parsley
¼ cup olive oil
3–4 tbsp tomato sauce or crushed tomato
Salt and black pepper to taste
Pinch red pepper flakes (optional)
Optional: ½ cup very small diced provolone or caciocavallo
Assembly
Bay leaves (a lot of them)
Wooden skewers, soaked in water
Method
1. Prepare the meat
Lay the beef slices between plastic wrap and pound gently until they are about ⅛ inch thick. You want thin enough to roll easily but not so thin that the filling tears through.
If pieces are very large, cut them into roughly 4 × 6 inch sections.
2. Make the filling
Combine breadcrumbs, Pecorino, garlic, parsley, olive oil, tomato, salt, and pepper.
Mix with your hands.
The filling should hold together when squeezed but still feel loose and crumbly. If it feels dry, add another spoonful of tomato or olive oil. If it gets wet, add breadcrumbs.
The tomato should lightly tint the mixture red-orange rather than make it look like pasta sauce.
3. Fill and roll
Spread a thin layer of filling over each piece of beef, leaving about ½ inch uncovered at one edge.
Roll tightly from one long side toward the empty edge.
The finished roll should feel firm, not loose.
4. Slice and skewer
Cut rolls into pieces about 2 inches wide.
Thread onto skewers:
Roll → Bay Leaf → Roll → Bay Leaf → Roll
The bay leaves should sit flat between the meat rather than folded into tight bundles.
From your description, I would skip onion entirely.
5. Let them rest
Place assembled skewers in the refrigerator for 20–30 minutes.
This helps the rolls stay together and lets the breadcrumb mixture settle.
6. Grill
Heat grill to medium-high.
Brush skewers lightly with olive oil.
Cook about 8–10 minutes total, turning every 2–3 minutes.
You are looking for:
toasted breadcrumb edges
browned beef
lightly charred bay leaves
slight caramelization from the tomato
Let them rest 5 minutes before serving.
Serve these hot off the grill alongside grilled lemon halves, a crisp Italian salad, roasted potatoes, or thick slices of rustic bread ready to catch every toasted breadcrumb that falls onto the plate. For a larger gathering, they pair beautifully with grilled vegetables, marinated tomatoes, or a simple pasta dressed with olive oil and garlic. The slight char from the grill, the aroma of bay leaf, and the savory breadcrumb filling create the kind of meal meant for passing platters around a crowded table and eating slowly outdoors.
For serving, our Stratificata Oval Platter is particularly well suited to dishes like this. The elongated shape naturally fits skewers and grilled foods, while the hand-painted Italian craftsmanship turns a simple summer dinner into something that feels a little more special — exactly what outdoor Italian cooking should be: unfussy, generous, and made for gathering.