18 Delicious Spedini Recipes for Every Occasion

Spedini, the Italian skewered delights, are here to transform your mealtime into a festive affair! Whether you’re craving quick weeknight dinners, seasonal BBQ favorites, or cozy comfort food, our roundup of 18 delicious spedini recipes has something for every occasion. Easy to make and endlessly versatile, these skewers promise to delight your taste buds. Ready to skewer your way to flavor town? Let’s dive in!

Grilled Lemon Herb Chicken Spedini

Grilled Lemon Herb Chicken Spedini brings a zesty and herby punch to your summer grilling, skewering up tender chicken with a bright marinade that’s sure to impress.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp fresh lemon juice, 2 cloves minced garlic, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tsp salt, and 1/2 tsp black pepper.
2. Add the chicken cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Thread the marinated chicken onto the soaked skewers, leaving a little space between each piece.
4. Grill the skewers for 4-5 minutes per side, or until the chicken is fully cooked and has nice grill marks.
5. Serve immediately, garnished with additional lemon wedges and herbs if desired.

The magic of this dish lies in the marinade’s ability to infuse the chicken with vibrant lemon and herb flavors while keeping it incredibly juicy. Perfect for those who love a dish that’s as flavorful as it is simple to prepare.

Tip: For an extra smoky flavor, try adding a handful of soaked wood chips to your grill.

Garlic Butter Shrimp Spedini

Garlic Butter Shrimp Spedini is a quick, flavorful dish that brings the taste of the coast to your kitchen in under 30 minutes.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp chopped fresh parsley
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill or broiler to high heat (about 450°F).
2. In a small bowl, combine melted butter, minced garlic, lemon juice, salt, black pepper, and red pepper flakes.
3. Thread the shrimp onto the soaked wooden skewers, about 4-5 shrimp per skewer.
4. Brush the shrimp skewers generously with the garlic butter mixture on both sides.
5. Grill or broil the shrimp skewers for 2-3 minutes per side, or until the shrimp are pink and opaque.
6. Sprinkle with chopped fresh parsley before serving.

The magic of this dish lies in the garlic butter’s ability to caramelize slightly under high heat, creating a beautifully charred exterior with juicy, tender shrimp inside.

Tip: For an extra flavor boost, let the shrimp marinate in the garlic butter mixture for 15 minutes before skewering.

Spicy Italian Sausage Spedini

Spicy Italian Sausage Spedini brings a fiery twist to your dinner table, combining juicy sausage with a crispy, golden crust that’s irresistibly delicious.

Ingredients

• 1 lb spicy Italian sausage links
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable oil, for frying

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cut the sausage links into 1-inch pieces. In three separate bowls, place the flour, beaten eggs, and a mixture of breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
3. Dredge each sausage piece in flour, dip into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
4. Heat the vegetable oil in a large skillet over medium heat. Fry the coated sausage pieces in batches until golden brown, about 2-3 minutes per side. Transfer to the prepared baking sheet.
5. Bake in the preheated oven for 10 minutes to ensure the sausage is cooked through.

The magic of these Spedini lies in the double-cooking method—frying for that perfect crunch, then baking to lock in the juiciness. Serve with a side of marinara for dipping to balance the heat.

Tip: For an extra kick, mix a pinch of red pepper flakes into the breadcrumb mixture.

Rosemary and Garlic Lamb Spedini

These Rosemary and Garlic Lamb Spedini are a succulent skewered delight, perfect for turning an ordinary dinner into something special with minimal fuss.

Ingredients

• 1.5 lbs lamb leg, cut into 1-inch cubes
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, zested and juiced

Instructions

1. In a large bowl, whisk together 3 tbsp olive oil, minced garlic, 1 tbsp rosemary, 1 tsp salt, 1/2 tsp black pepper, and the zest and juice of 1 lemon.
2. Add the lamb cubes to the bowl, tossing to coat evenly. Cover and marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 400°F). Thread the marinated lamb onto skewers, leaving a little space between each piece for even cooking.
4. Grill the spedini for about 3-4 minutes per side, turning once, until the lamb is nicely charred on the outside but still pink in the center for medium-rare, or cook longer to your preference.
5. Let the skewers rest for a couple of minutes before serving to allow the juices to redistribute.

The magic of these spedini lies in the bright, herby marinade that infuses the lamb with irresistible flavors, making each bite a perfect balance of tangy and aromatic.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

BBQ Pork Spedini with Pineapple

Get ready to fire up the grill for these BBQ Pork Spedini with Pineapple, a sweet and savory skewer that’s perfect for your next backyard bash.

Ingredients

• 1 lb pork tenderloin, cut into 1-inch cubes
• 1 cup pineapple chunks
• 1/4 cup BBQ sauce
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a large bowl, whisk together 1/4 cup BBQ sauce, 2 tbsp soy sauce, 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, and salt and pepper to taste.
3. Add the pork cubes to the bowl, tossing to coat evenly. Let marinate for at least 15 minutes.
4. Thread the marinated pork and pineapple chunks alternately onto the soaked skewers.
5. Grill the skewers for 10-12 minutes, turning occasionally, until the pork is cooked through and slightly charred.
6. Brush with additional BBQ sauce in the last 2 minutes of grilling for extra flavor.

The caramelized pineapple not only adds a juicy sweetness but also helps tenderize the pork, making every bite irresistibly tender.

Tip: For an extra kick, add a pinch of chili flakes to the marinade.

Mediterranean Vegetable Spedini

These Mediterranean Vegetable Spedini are a vibrant, skewered delight that bring the flavors of the Mediterranean right to your backyard grill or oven.

Ingredients

• 1 large zucchini, cut into 1-inch chunks
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch chunks
• 8 oz cherry tomatoes
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill or oven to 400°F. If using an oven, line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add the zucchini, red bell pepper, yellow bell pepper, red onion, and cherry tomatoes to the bowl. Toss gently to coat all the vegetables evenly.
4. Thread the vegetables onto the soaked skewers, alternating the types for a colorful presentation.
5. Grill or bake the skewers for 15-20 minutes, turning halfway through, until the vegetables are tender and slightly charred.

The beauty of these spedini lies in their simplicity and the way the balsamic glaze caramelizes on the veggies, offering a sweet and tangy contrast to their natural flavors.

Tip: For an extra flavor boost, sprinkle the skewers with crumbled feta cheese before serving.

Teriyaki Beef Spedini

These Teriyaki Beef Spedini skewers are a perfect blend of sweet and savory, with a caramelized glaze that’s irresistible straight off the grill.

Ingredients

• 1.5 lbs beef sirloin, cut into 1-inch cubes
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp sesame oil
• 1/2 tsp black pepper
• 8 bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp honey, 2 cloves minced garlic, 1 tbsp grated ginger, 1 tbsp sesame oil, and 1/2 tsp black pepper to make the marinade.
2. Add the beef cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F). Thread the marinated beef onto the soaked skewers, leaving a little space between each piece.
4. Grill the skewers for 3-4 minutes per side, brushing with any remaining marinade during the first few minutes of cooking, until the beef is caramelized and cooked to your desired doneness.
5. Let the skewers rest for a couple of minutes before serving to allow the juices to redistribute.

The magic of these skewers lies in the double-hit of flavor from the marinade and the glaze, creating a sticky, sweet crust with a tender, juicy interior.

Tip: For an extra layer of flavor, sprinkle toasted sesame seeds over the skewers just before serving.

Cheesy Mozzarella and Tomato Spedini

These Cheesy Mozzarella and Tomato Spedini are a delightful twist on the classic, offering a gooey, savory bite that’s perfect for sharing or enjoying as a cozy appetizer.

Ingredients

• 1 loaf of Italian bread, cut into 1-inch slices
• 8 oz fresh mozzarella cheese, sliced into 1/4-inch pieces
• 2 large tomatoes, sliced into 1/4-inch pieces
• 1/4 cup olive oil
• 2 tbsp balsamic glaze
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the bread slices on the prepared baking sheet. Drizzle each slice with 1/2 tbsp of olive oil.
3. Top each bread slice with a slice of mozzarella and a slice of tomato. Sprinkle with 1/8 tsp of salt, 1/8 tsp of black pepper, and a pinch of dried oregano.
4. Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly.
5. Remove from the oven and drizzle each spedini with 1/2 tsp of balsamic glaze. Garnish with chopped basil before serving.

The magic of this recipe lies in the contrast between the creamy mozzarella and the tangy balsamic glaze, creating a flavor profile that’s both rich and refreshing.

Tip: For an extra crispy base, toast the bread slices lightly before adding the toppings.

Herb Crusted Salmon Spedini

Elevate your weeknight dinner with these Herb Crusted Salmon Spedini, a dish that combines the richness of salmon with a crispy, flavorful herb topping.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh chives
• 1 garlic clove, minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, cut into wedges

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the panko breadcrumbs, Parmesan cheese, parsley, dill, chives, minced garlic, olive oil, salt, and black pepper until well combined.
3. Place the salmon fillets on the prepared baking sheet. Press the herb mixture evenly onto the top of each fillet.
4. Bake for 12-15 minutes, or until the salmon is cooked through and the crust is golden and crispy.
5. Serve immediately with lemon wedges on the side for squeezing over the top.

The magic of this recipe lies in the contrast between the tender, flaky salmon and the crunchy, herb-infused crust, making every bite a delightful experience.

Tip: For an extra crispy crust, you can broil the salmon for the last 1-2 minutes of cooking—just keep an eye on it to prevent burning.

Sweet and Sour Chicken Spedini

Sweet and Sour Chicken Spedini is a delightful twist on the classic, combining tender chicken with a vibrant, tangy sauce that’s sure to brighten up your dinner table.

Ingredients

• 1 lb chicken breast, cut into 1-inch cubes
• 1/2 cup pineapple juice
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp ketchup
• 1 tsp garlic powder
• 1/2 tsp ginger powder
• 1/4 tsp red pepper flakes
• 1 tbsp cornstarch
• 2 tbsp water
• 1 bell pepper, cut into 1-inch pieces
• 1 onion, cut into 1-inch pieces
• Skewers, soaked in water for 30 minutes

Instructions

1. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, apple cider vinegar, ketchup, garlic powder, ginger powder, and red pepper flakes to make the marinade.
2. Add chicken cubes to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 1 hour.
3. Preheat your grill or broiler to medium-high heat. Thread marinated chicken, bell pepper, and onion pieces onto the soaked skewers.
4. Grill or broil the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are slightly charred.
5. Meanwhile, pour the remaining marinade into a small saucepan. Bring to a simmer over medium heat.
6. In a small bowl, mix cornstarch and water to create a slurry. Stir into the simmering marinade and cook for 1-2 minutes until the sauce thickens.
7. Brush the thickened sauce over the cooked skewers before serving.

The magic of this dish lies in the perfect balance of sweetness from the pineapple and brown sugar, cut through with the sharpness of vinegar and soy sauce, creating a flavor that’s irresistibly moreish.

Tip: For an extra burst of flavor, garnish with freshly chopped cilantro or green onions before serving.

Bacon Wrapped Asparagus Spedini

Elevate your appetizer game with these Bacon Wrapped Asparagus Spedini, a perfect blend of crispy and tender that’s sure to impress at any gathering.

Ingredients

• 1 lb fresh asparagus, trimmed
• 8 slices of bacon, cut in half
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, toss the asparagus with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder until evenly coated.
3. Wrap each asparagus spear with a half slice of bacon, starting at the bottom and spiraling up to the top.
4. Place the wrapped asparagus on the prepared baking sheet, ensuring they’re not touching.
5. Bake for 20-25 minutes, or until the bacon is crispy and the asparagus is tender.

The magic of this recipe lies in the contrast between the smoky, crispy bacon and the bright, tender asparagus, making it a standout dish that’s as beautiful as it is tasty.

Tip: For an extra flavor boost, drizzle the finished spedini with a bit of balsamic glaze before serving.

Pesto Chicken and Mushroom Spedini

These Pesto Chicken and Mushroom Spedini are a delightful twist on the classic skewer, combining juicy chicken, earthy mushrooms, and vibrant pesto for a meal that’s as flavorful as it is easy to make.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 8 oz cremini mushrooms, halved
• 1/4 cup prepared basil pesto
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a large bowl, toss the chicken cubes and mushroom halves with olive oil, salt, black pepper, and garlic powder until evenly coated.
3. Thread the chicken and mushrooms alternately onto the soaked wooden skewers.
4. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the mushrooms are tender.
5. Brush the skewers with basil pesto during the last 2 minutes of grilling.

The magic of these spedini lies in the pesto’s fresh basil and garlic notes, which perfectly complement the smoky char from the grill.

Tip: For an extra flavor boost, let the chicken marinate in the pesto for an hour before grilling.

Honey Glazed Pork Spedini

These Honey Glazed Pork Spedini are a delightful twist on the classic, offering a perfect balance of sweet and savory with a hint of smokiness.

Ingredients

• 1 pound pork tenderloin, cut into 1-inch cubes
• 1/4 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, whisk together 1/4 cup honey, 2 tablespoons soy sauce, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Thread the pork cubes onto the soaked wooden skewers, leaving a little space between each piece.
4. Brush the skewers generously with the honey glaze on all sides.
5. Grill the skewers for about 4 minutes per side, or until the pork is cooked through and the glaze is caramelized and slightly charred.
6. Remove from the grill and let rest for a couple of minutes before serving.

The magic of this recipe lies in the caramelized honey glaze that forms a sticky, flavorful crust on the pork, making each bite irresistibly good.

Tip: For an extra layer of flavor, sprinkle some sesame seeds over the skewers right after grilling.

Caprese Spedini with Balsamic Glaze

Caprese Spedini with Balsamic Glaze is a delightful twist on the classic Italian salad, perfect for impressing guests or treating yourself to a fancy appetizer.

Ingredients

• 1 loaf of French bread, cut into 1-inch slices
• 8 oz fresh mozzarella cheese, cut into 1/2-inch slices
• 2 large tomatoes, cut into 1/2-inch slices
• 1/4 cup fresh basil leaves
• 1/4 cup balsamic glaze
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Arrange the bread slices on a baking sheet and brush each with olive oil. Bake for 5 minutes until lightly toasted.
2. Remove the bread from the oven. Top each slice with a slice of mozzarella and a slice of tomato. Season with salt and black pepper.
3. Return the baking sheet to the oven and bake for another 5 minutes, or until the cheese begins to melt.
4. Remove from the oven and immediately top each spedini with a fresh basil leaf. Drizzle with balsamic glaze before serving.

The contrast of the warm, melted mozzarella with the cool, crisp basil and the sweet tang of balsamic glaze makes this dish a standout.

Tip: For an extra touch of flavor, lightly toast the bread with a garlic clove rubbed on top before adding the oil.

Chili Lime Shrimp Spedini

Spice up your dinner routine with these Chili Lime Shrimp Spedini, a zesty and vibrant dish that’s perfect for grilling season.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon lime zest
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, 1 teaspoon lime zest, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Add the shrimp to the bowl and toss to coat evenly. Let marinate for 10 minutes at room temperature.
4. Thread the shrimp onto the soaked wooden skewers, about 4-5 shrimp per skewer.
5. Grill the shrimp skewers for 2-3 minutes per side, or until the shrimp are pink and opaque.

The combination of tangy lime and spicy chili powder gives these shrimp skewers a bold flavor that’s irresistible. Perfect for a quick weeknight meal or your next backyard BBQ.

Tip: For an extra kick, serve with a side of lime wedges and a sprinkle of fresh cilantro.

Greek Style Lamb Spedini

Bring a taste of the Mediterranean to your table with these succulent Greek Style Lamb Spedini, skewered and grilled to perfection.

Ingredients

• 1.5 lbs lamb leg, cut into 1-inch cubes
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, juiced
• 1/2 cup plain Greek yogurt
• 1 tbsp fresh dill, chopped
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 3 cloves minced garlic, 1 tbsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Add the lamb cubes and toss to coat evenly. Marinate for at least 2 hours, or overnight for deeper flavor.
2. Preheat your grill to medium-high heat (about 400°F). Thread the marinated lamb onto the soaked skewers, leaving a little space between each piece for even cooking.
3. Grill the skewers for about 10 minutes, turning occasionally, until the lamb is nicely charred on the outside and reaches your desired level of doneness.
4. While the lamb cooks, mix together 1/2 cup plain Greek yogurt, the juice of 1 lemon, and 1 tbsp fresh dill in a small bowl to create a refreshing sauce.
5. Serve the lamb skewers hot, drizzled with the yogurt sauce or with it on the side for dipping.

The combination of tangy yogurt sauce and herby, grilled lamb makes these spedini a standout dish that’s perfect for sharing at your next barbecue.

Tip: For an extra burst of flavor, sprinkle the cooked skewers with a little crumbled feta cheese before serving.

Maple Glazed Bacon and Chicken Spedini

Get ready to elevate your appetizer game with these Maple Glazed Bacon and Chicken Spedini, a perfect blend of sweet and savory that’s sure to impress.

Ingredients

• 1 lb chicken breast, cut into 1-inch cubes
• 8 slices of bacon, cut in half
• 1/4 cup maple syrup
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 1/4 cup maple syrup, 2 tbsp soy sauce, 1 tbsp olive oil, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika to create the glaze.
3. Season the chicken cubes with salt and pepper to taste, then wrap each piece with a half slice of bacon.
4. Thread the bacon-wrapped chicken onto the soaked skewers, placing them on the prepared baking sheet.
5. Brush each skewer generously with the maple glaze, reserving some for later.
6. Bake in the preheated oven for 20 minutes, then brush with the remaining glaze and bake for an additional 10 minutes, or until the bacon is crispy and the chicken is cooked through.

The magic of this recipe lies in the caramelized maple glaze that clings to the crispy bacon, creating a irresistible sticky-sweet crust with every bite.

Tip: For an extra smoky flavor, try grilling the skewers on medium heat for the last 5 minutes of cooking.

Vegetable and Halloumi Spedini

These Vegetable and Halloumi Spedini are a vibrant, skewered delight that brings a Mediterranean flair to your table with minimal fuss.

Ingredients

• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into 1/2-inch rounds
• 8 oz halloumi cheese, cut into 1-inch cubes
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and black pepper.
3. Thread the red bell pepper, zucchini, and halloumi alternately onto the skewers.
4. Brush the skewers generously with the olive oil mixture.
5. Grill the skewers for 3-4 minutes on each side, or until the vegetables are tender and the halloumi is golden with grill marks.

The magic of these spedini lies in the halloumi’s ability to hold its shape on the grill, offering a satisfying chew amidst the smoky, charred vegetables.

Tip: For an extra flavor boost, sprinkle the skewers with a pinch of red pepper flakes before serving.

Conclusion

With 18 mouth-watering spedini recipes, there’s something for every taste and occasion! We hope this roundup inspires your next meal. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!