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Skewers (Spiedini) of Mixed Meat with Pancetta and Sage

Cook Time: 6–8 minutes
Grilling Oven Environment


1⁄2 cup extra virgin olive oil

2 cloves garlic, finely chopped

1 tablespoon freshly chopped rosemary

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper



It is very important to cut meats into the same size pieces for even cooking.

¼ –  1/3   pound pork tenderloin or boneless chop, cut into 8 (1-inch) pieces

4 slices pancetta, about 1/8 pound, each slice cut into 4 pieces

16 whole fresh sage leaves

1 large or 2 medium sweet Italian sausage links, about ¼  pound, cut into 8 pieces

1⁄4–1⁄3 pound boneless lamb (leg or sirloin), cut into 8 (1-inch) pieces

1⁄4–1⁄3 pound boneless, skinless chicken breast, cut into 8 (1-inch) pieces

8 (10-inch) bamboo skewers, soaked in cold water for 30 minutes

1⁄2 lemon

For the marinade, combine all the ingredients in a small bowl and stir to combine; set aside.

Thread the skewers with a piece of pork, followed by a piece of pancetta (fold in half if necessary), a fresh sage leaf, a piece of sausage, and a piece of lamb, followed by another slice of pancetta, a sage leaf, and ending with a piece of chicken. Place skewers on a sheet pan and drizzle with marinade; turn to coat. Cover and refrigerate for 2–3 hours or overnight.

Heat grill for 5 minutes. Cook for 6–8 minutes, turning every 1–2 minutes, or until browned and cooked through. Remove and then squeeze lemon over top. Let rest for 5 minutes before serving.

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