Breaded Onion Stuffed Steak Kabobs Spiedini
Elevate your grilling game with these irresistible Breaded Onion Stuffed Steak Kabobs Spiedini—a show-stopping recipe that combines tender sirloin steak, caramelized onions, and a crisp, golden breadcrumb coating. Each thin steak strip is carefully rolled around a savory caramelized onion filling, dipped in a seasoned egg wash, and coated with a flavorful mixture of Italian breadcrumbs, Parmesan cheese, and fresh parsley. Grilled to perfection, these kabobs boast a deliciously smoky, crispy exterior while remaining juicy and flavorful inside. Whether you’re looking for an elegant appetizer or a hearty main course, these kabobs are sure to impress your guests. Perfect for summer barbecues or a festive dinner party, these steak spiedini are as beautiful as they are delicious!
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Recipe Information
Ingredients
- 1.5 pounds Sirloin steak
- 2 medium Yellow onion
- 3 cloves Garlic cloves
- 1.5 cups Italian seasoned breadcrumbs
- 0.5 cups Grated Parmesan cheese
- 2 tablespoons Fresh parsley
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 Eggs
- 8 pieces Wooden or metal skewers
Instructions
Peel and thinly slice the yellow onions. Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and garlic. Cook, stirring frequently, for 8–10 minutes until the onions caramelize. Remove from heat and set aside to cool.
Cut the sirloin steak into thin, rectangular strips approximately 1 inch wide and 4–5 inches long. Lightly season the steak strips with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and paprika.
In a shallow bowl, combine the breadcrumbs, Parmesan cheese, and chopped parsley. Set aside.
In a separate bowl, whisk the eggs and season them with a pinch of salt and pepper.
Preheat your grill or grilling pan to medium-high heat. If using wooden skewers, soak them in water for at least 15 minutes to prevent burning.
Take one steak strip and place a small portion of the caramelized onion filling at one end. Roll the steak tightly around the onions to form a stuffed roll.
Dip the steak roll into the whisked eggs, ensuring it's fully coated. Then, dredge it in the breadcrumb mixture, pressing gently to adhere.
Thread the stuffed, breaded steak roll onto a skewer. Repeat with the remaining steak strips and onion filling.
Brush the assembled kabobs lightly with the remaining olive oil.
Grill the kabobs for about 8–10 minutes, turning occasionally, until the steak is cooked to your desired level of doneness and the breadcrumbs are crispy and golden brown.
Remove the kabobs from the grill and allow them to rest for 3–5 minutes before serving.
Serve warm as a main course or appetizer, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.8 g | 192% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 970 mg | 323% | |
| Sodium | 6854 mg | 298% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 22.0 g | ||
| Protein | 240.6 g | 481% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 798 mg | 61% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 2915 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
