Spiedini Di Maiale (Italian Pork Skewers) Recipe
Grilled meat comes in all shapes and sizes, and skewers have to be among the most versatile. When you mix and match pieces of marinated meat with chunks of vegetables and grill them as a unit, the result is quick, satisfying, and the perfect protein accompaniment for a wide assortment of sides. Food Republic recipe developer A.J. Forget brings us these Italian pork skewers, also known as spiedini di maiale. Originating in the Abruzzo province of Italy, skewered meat is a street food favorite and a quick and efficient way to cook leftover bits of meat.
Forget comments, "These skewers are a delicious taste of roast pork for when it's too hot to use the oven." He adds plenty of seasoning to take this simple dish up a notch. "It's tough to beat a barbecue dish like grilled pork and onions with garlic, rosemary, and a fresh, summery gremolata," he shares. Whether you're choosing this cooking method because you can't stand the thought of turning on the oven or because the grill is already fired up and ready to go, you won't be disappointed.
Gather the ingredients for these spiedini di maiale
Start by cutting a pork loin roast into 1-inch cubes, which you'll marinate in olive oil, minced garlic, and rosemary. Be sure to also have some fresh parsley, a large yellow onion, salt, and the zest and juice of a whole lemon on hand for the skewers and gremolata.
Forget explains, "Pork loin roast is a relatively lean cut of meat. By marinating it in infused olive oil, we not only impart the aromas of garlic and rosemary, but we also ensure that the meat crisps nicely on the grill and stays nice and juicy."
Marinate the pork
Start by combining the olive oil, minced rosemary, and 1 tablespoon of minced garlic in a large container with an airtight lid. Toss the cubed pork with the marinade to properly coat it, then seal the container and transfer it to the fridge for a minimum of 1 hour. Forget notes, "For a bolder flavor, the marinade can be made ahead and the meat can be marinated for a day or more." Either way, be sure to store the marinade or marinated meat in the fridge until you are ready to grill.
Make the gremolata
While the pork is in the fridge soaking up the marinade's flavor, prep the gremolata. In a small bowl, mix together the minced parsley, 2 teaspoons of minced garlic, and lemon zest. Set the bowl aside until you are ready to serve the meat.
Assemble the skewers
Once the meat has marinated to your liking, prep your skewering station. Set out some skewers and slice the onion into eighths, then slice each eighth in half crosswise and peel apart the layers. Grab a skewer and poke on a piece of pork, followed by 1-2 pieces of onion and another piece of pork. Repeat until all the skewers are fully loaded, being sure the final piece on each skewer is pork so they hold together well. Season the skewers with salt as desired.
Grill the pork skewers, then serve
Turn on the grill to medium-high heat, or place a grill pan on the stovetop over medium-high heat. Alternatively, "The next best bet would be the broiler," Forget comments. "A large skillet would also work, though the juices will build up in the pan and may need to be periodically poured off the keep them from burning."
Place the skewers on the grill and cook until the meat is browned on all sides, which should take about 2-3 minutes per side. If you're using a broiler, be sure to turn the skewers at the same frequency or once they are browned. Remove the cooked skewers from the grill and let them rest for a few minutes. Season them with salt, squeeze some lemon juice over the top, and sprinkle on the gremolata as a finishing touch. Forget suggests serving the spiedini with a fresh salad and grilled vegetables "for a nice, light summer dinner."
If you have any leftovers, our recipe developer recommends wrapping the skewers in plastic or tin foil and keeping them in the fridge. Or, simply remove the meat and onions from the skewers and store them in a sealed container in the fridge. Either way, reheat the spiedini di maiale in the oven or microwave just until warm — don't overdo it, or the meat may dry out.
- ½ cup olive oil
- 1 tablespoon minced fresh rosemary
- 1 tablespoon + 2 teaspoons minced garlic, divided
- 2 pounds pork loin roast, cut into 1-inch cubes
- ½ cup minced parsley
- Zest and juice of 1 lemon, divided
- 1 large yellow onion
- Salt, to taste
- Combine the olive oil, rosemary, and 1 tablespoon minced garlic in a large, sealable container.
- Add the cubed pork and mix to cover it evenly with the marinade. Place in the fridge and let marinate for at least 1 hour and up to a day.
- Meanwhile, make the gremolata by combining the minced parsley, remaining minced garlic, and lemon zest in a small bowl, then set aside.
- Once the meat is done marinating, prep the skewers. Preheat the grill or a grill plan to medium-high heat. Next, slice the onion into eighths, then slice each eighth in half crosswise and separate the layers.
- Start each skewer with a piece of pork, then alternate 1-2 pieces of onion with 1 piece of pork until the skewer is full, finishing with pork to keep everything in place.
- Salt the skewers liberally, then grill over medium-high heat for about 2-3 minutes per side until browned all over.
- Allow the skewers to rest for a few minutes when they come off the grill, then add more salt if desired, drizzle with lemon juice, and sprinkle the gremolata on top before serving.
| Calories per Serving | 478 |
| Total Fat | 37.2 g |
| Saturated Fat | 9.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 95.3 mg |
| Total Carbohydrates | 4.8 g |
| Dietary Fiber | 1.1 g |
| Total Sugars | 1.5 g |
| Sodium | 501.9 mg |
| Protein | 30.5 g |
