Barbecued Fillet & Bread Spiedini

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Preparation info

  • Difficulty

    Medium

  • Makes

    10

Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

These are very small and easy-to-eat skewers with soft cubes of beef fillet alternating with tiny blocks of bread. Rather like antipasto for adults, and a perfect size for kids. Keeping the meat and bread pieces small is important, as they must be cooked really quickly on all sides so that the bread toasts beautifully rather than burns. I like to make them into about 1 cm (½ inch) cubes but, if you like, you can make them a dash bigger. You will need to marinate the meat in the herbs and oil for a few hours before you barbecue them. Adults can add some ground dried chilli to their marinade. If you’re using bamboo skewers, remember to soak them in water first so that they don’t catch fire on the barbecue. I love to serve this with a handful of home-made salted potato crisps and a butter lettuce salad. If you don’t have time to make your own crisps, even just a few bought crisps is nice.

Ingredients

  • 520 g(1 lb 3 oz) beef fillet slices
  • 2–3 thyme sprigs
  • 2 rosemary sprigs
  • 2 garlic cloves, peeled and squashed a bit
  • 125 ml(4 fl oz/½ cup) olive oil
  • about 4 slices(1 cm/½ inch thick) day-old white bread
  • lemon wedges, to serve
  • olive oil, to serve

Method

Trim away any fat from the beef and cut it into 1 cm(½ inch) cubes. Put them in a bowl with the thyme, rosemary, garlic and olive oil and add a small scattering of salt. Turn everything over to coat the beef well, cover the bowl and leave it in the fridge or a cool place for a few hours. Turn the beef over a few times while it’s marinating so that the flavours mingle. Take out of the fridge 30 minutes or so before cooking.

For the bread, blocks which have some crust attached are needed here, so cut the crusts off the bread by slicing 1 cm(½ inch) in. Keep the bread middles to make fresh breadcrumbs or to feed to the ducks. Cut along the crusts to make 1 cm(½ inch) blocks. Thread the skewers alternately with beef and bread, starting and finishing with a piece of beef.

Preheat the barbecue or chargrill. Cook the skewers about 5 cm(2 inches) away from the embers, using the rosemary and thyme sprigs to brush on the marinade and turning the skewers over quite quickly so that the bread doesn’t burn. They must be seared golden on all sides and dark with flavour in some parts. Sprinkle with a little salt and serve immediately, drizzled with a squeeze of lemon juice and some olive oil.