Last Sunday it was Mother’s Day here in Sweden and the most special gift for us all was a perfect Swedish summer day. We had a long walk in the woods, just a few blocks away from where we live, spent some time at the play-ground, and back home we grilled.
Spiedini were always present in our summer grigliate and if I close my eyes I can still smell the aromas of paprika and Mediterranean herbs mixed to the sizzling olive oil and sausages’ fat. We will soon be able to taste the real thing, which means, my mom’s cuisine, during our usual coming back home at the end of June. But the day was so beautiful that I felt like anticipating the pleasure.
SPIEDINI ALLA GRIGLIA (Italian Shis Kebabs)
You need: 2 paprika of different colors, 1 big onion, 350 grams of white meat (lamb or pork or chicken or turkey), 2 big fresh sausages, herbs (rosemary and bay are best), marine salt, freshly ground black pepper, olive oil. Makes 8 medium-small spiedini.
How to: chop the paprika, the onion, the meat and the sausages in (big) bite sized pieces, season with the herbs, the salt, the pepper and the olive oil and marinate for at least 1/2 hour. Put on skewers, alternating colors…
CONSIDERATIONS: I made my spiedini with turkey breast and fresh chorizo, while back in Italy I would have had lamb and Italian sausage. The outcome is somewhat lighter and spicier but just as delicious. Now that I look at the pictures I reckon I forgot something… the bay leaves! They make a nice contrast with the other colors and flavors.