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Overhead view of charred spiedini di carne misti skewers with pancetta-wrapped bread cubes and bay leaves on a wooden board

Spiedini di Carne Misti: Grilled Mixed Meat Skewers

Grilled skewers of pork, beef, and sausage, wrapped with pancetta and bread cubes, marinated in garlic, rosemary, and lemon.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian (Roman)
Calories: 674
Ingredients Method Notes

Ingredients
  

Marinade
  • 3 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 lemon zest lemon
  • 1 tbsp red wine vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
Skewers
  • 300 g pork shoulder cut into 3 cm cubes
  • 300 g beef sirloin cut into 3 cm cubes
  • 200 g Italian sausage sliced into 2.5 cm rounds
  • 100 g pancetta thin sliced, halved
  • 12 fresh bay leaves
  • 100 g country bread cut into 3 cm cubes
  • 1 lemon wedges lemon; for serving

Method
 

Marinate the Meat
  1. Cut the pork shoulder and beef sirloin into 3 cm / 1.25-inch cubes. Slice the Italian sausage into 2.5 cm / 1-inch rounds and cut the bread into 3 cm cubes.
  2. In a large mixing bowl, whisk together the olive oil, minced garlic, rosemary, lemon zest, red wine vinegar, salt, and pepper.
  3. Add the pork and beef cubes to the bowl and toss to coat. Cover and marinate at room temperature for 30 minutes, or in the fridge up to 4 hours.
Assemble the Skewers
  1. Wrap each bread cube with a half-slice of pancetta.
  2. Thread 8 skewers, alternating pork cubes, beef cubes, a bay leaf, sausage rounds, and pancetta-wrapped bread cubes. Leave a small gap between pieces so heat reaches all sides.
Grill and Serve
  1. Heat the grill to medium-high, about 200C/400F, and oil the grates well.
  2. Lay the skewers on the grill and cook for 12 to 15 minutes total, turning every 3 minutes, until the pork and beef are browned on all sides and the pancetta has crisped.
  3. Check the thickest sausage round with an instant-read thermometer. Pull the skewers once it reads 71C/160F.
  4. Rest the skewers for 3 minutes, then serve with lemon wedges for squeezing over the top.

Notes

  • Marinate meat at least 30 minutes, up to 4 hours in the fridge.
  • Check sausage internal temp, not pork or beef, before pulling skewers.
  • Leave small gaps between pieces so heat reaches all sides.
  • Soak wooden skewers 30 minutes if not using metal ones.