When I think about summer BBQ with my family, grilled spiedini immediately comes to mind. Those amazing little skewers cooked directly over charcoal in a quick yet delicious fashion is what lamb spiedini is all about. I always remember sneaking a few right off the grill before being served - that's how great they are. Stick around as I show you how to BBQ lamb spiedini and answer all your questions; like the difference between spiedini vs. speducci.
WHAT IS LAMB SPIEDINI?
In short, spiedini means meat on a stick. Originated as a classic Italian street food. Traditionally lamb grilled over charcoal and heavily salted. It can be termed as lamb spiedini or lamb speducci depending on what part of Italy you are from.
SPIEDINI VS. SPEDUCCI
The big debate on a hot summers day is wether you term the traditional dish as lamb spiedini or lamb spiedini. Is there a difference? NO! Spiedini vs. Speducci means just as that - meat on a stick. This can be lamb, chicken, beef or sheep. The real question is: doesn't everything taste better on a stick?
WHAT YOU'LL NEED FOR
Charcoal Grill (I used my Louisiana Grills Kamado K24)
Sea Salt (I used Zoe's Course Sea Salt)
CHEAT SHEET FOR LAMB SPIEDINI
GRILL TEMP: 500 degrees
COOK TIME: 6 Minutes
LAMB SPIEDINI INTERNAL TEMP: 145 degrees
Preheat your kamado or charcoal grill. You want a great quick sear in both sides so you'll want it at 400-500 degrees. Prepare your grilled spiedini by simply coating all sides evenly with coarse sea salt (or regular traditional table salt). I used Zoe's Coarse Sea Salt.
Grilled spiedini is super easy. You want to grill on both sides for 2-3 minutes or until an internal temperature of 145 degrees. Since they are typically small in size, resting will just make these lamb spiedini cold so serve immediately and enjoy!
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