Italian Grilled Horse Meat Skewers with Myrtle and Bay Leaf – Spiedini di Cavallo alla Griglia con Mirto e Alloro
- 2 days ago
- 5 min read
Spiedini di Cavallo alla Griglia con Mirto e Alloro
Story of the Dish
Horse meat works particularly well on the grill when it is cut correctly and cooked quickly. In skewer form, the smaller pieces cook rapidly and allow precise control over browning, tenderness and seasoning. This recipe takes inspiration from Sardinian aromatic traditions, using myrtle, bay leaf, extra virgin olive oil, garlic and black pepper to perfume the meat without covering its natural character.
The objective is not to create a heavily marinated kebab. Horse meat is lean and distinctive, so the marinade should remain restrained. Myrtle contributes a resinous Mediterranean aroma, bay leaf adds herbal depth, and garlic supports the grilled character without becoming dominant. The skewers should reach the table with caramelized edges, a moist interior and a clean aromatic profile.
Recipe Information
Course: Secondo | Main Course Cuisine: Italian Servings: 4 Difficulty: Intermediate Preparation Time: 25 minutes Marinating Time: 45 minutes Cooking Time: 8–10 minutes Resting Time: 5 minutes Total Time: Approximately 1 hour 25 minutes
Ingredients
2 lb (900 g) horse meat, cut into approximately 1¼-inch (3 cm) cubes 3 tbsp (45 ml) extra virgin olive oil 2 garlic cloves, lightly crushed 4 fresh bay leaves 2 small sprigs fresh myrtle, or 1 tsp dried culinary myrtle leaves 1 tsp kosher salt ¾ tsp freshly ground black pepper 1 small red onion, cut into large pieces, optional 1 tbsp (15 ml) extra virgin olive oil, for finishing 1 tsp (5 ml) fresh lemon juice, optional Flaky sea salt, optional 8 metal or soaked wooden skewers
Preparation
Step 1 – Prepare the Horse Meat
Trim obvious tough connective tissue from the horse meat. Cut it into uniform cubes approximately 1¼ inches (3 cm) thick and pat the pieces dry with paper towels. Uniform size is essential because every piece should reach the desired doneness at approximately the same time.
Step 2 – Prepare the Aromatic Marinade
Place the horse meat in a nonreactive bowl. Add 3 tbsp (45 ml) extra virgin olive oil, crushed garlic, bay leaves, myrtle and black pepper. Mix carefully until all pieces are lightly coated. Cover and refrigerate for approximately 45 minutes. Do not marinate overnight: the purpose is fragrance, not masking the meat.
Step 3 – Prepare the Skewers
Remove the meat from refrigeration approximately 20 minutes before grilling. Discard garlic, bay leaves and large pieces of myrtle attached to the meat. Season with kosher salt. Thread the meat onto the skewers with a very small amount of space between pieces so heat can circulate. If using red onion, add only a few pieces between sections of meat.
Step 4 – Heat the Grill
Preheat a charcoal or gas grill to high heat. For charcoal, create a strong direct-heat zone and a cooler section beside it. Clean the grate and oil it lightly only if necessary. The skewers require rapid browning, so the grill must be fully heated before the meat is added.
Step 5 – Grill the Skewers
Place the skewers directly over high heat. Cook for about 2 minutes without moving them unnecessarily, then rotate and grill the remaining sides for approximately 1½–2 minutes each. Total cooking time will generally be 8–10 minutes depending on cube size and grill intensity. If the exterior develops too quickly, move the skewers briefly to the cooler section. Avoid prolonged grilling because horse meat is lean.
Step 6 – Rest and Finish
Transfer the skewers to a warm platter and rest for approximately 5 minutes. Drizzle lightly with 1 tbsp (15 ml) extra virgin olive oil. If desired, add approximately 1 tsp (5 ml) fresh lemon juice across the entire platter. Finish with black pepper and a small amount of flaky sea salt if necessary. Serve immediately.
Professional Technique
Uniform cutting is critical: small pieces dry before larger pieces are ready. Keep the marinade simple and remove large aromatics before grilling so garlic, myrtle and bay do not burn. Do not compress the meat tightly on the skewers; a little space improves browning. High heat is essential because it develops a crust quickly while limiting moisture loss.
Chef Tips
Use a tender cut suitable for quick cooking. Cut every cube to approximately the same size. Dry the meat before marinating. Do not use an acidic overnight marinade. Remove garlic and herbs before grilling. Season with salt shortly before cooking. Do not overcrowd the skewers. Use metal skewers when possible, and keep one cooler section of the grill available. Rest the meat briefly before serving and use finishing olive oil sparingly.
Common Mistakes
Cutting the meat too small, using uneven pieces, over-marinating, burning the myrtle or bay leaf, loading the skewers with too many vegetables, cooking over low heat and overcooking are the main errors. Horse meat is lean, so it needs fast browning and careful timing rather than a long stay over the fire.
Wine Pairing
Cannonau di Sardegna is the most natural regional pairing. Its ripe red fruit, Mediterranean herbs, spice and warmth complement both the horse meat and the aromatic profile of myrtle and bay leaf.
Rosso di Montalcino provides a fresher approach. Sangiovese offers red cherry, herbs and savory character while its acidity refreshes the palate after olive oil and grilled meat.
Chianti Classico works well because of its acidity, red fruit and herbal profile. The savory character of Sangiovese complements the grilled crust without becoming too heavy for the relatively small pieces of lean meat.
A mature Barolo provides greater aromatic complexity. Nebbiolo's floral, earthy and savory characteristics can work particularly well with myrtle and bay leaf. Avoid an excessively young, aggressive example.
Taurasi offers the strongest pairing. Aglianico brings dark fruit, acidity, spice and substantial tannin, making it especially successful when the skewers have a pronounced charcoal crust.
What to Serve with Horse Meat Skewers
Roasted potatoes with rosemary, grilled eggplant or zucchini, a simple fennel salad, white beans dressed with olive oil and herbs, or grilled radicchio all work well. Avoid sweet barbecue sauces and heavy cream-based accompaniments.
Storage and Reheating
Horse meat skewers are best served immediately. If leftovers remain, remove the meat from the skewers and refrigerate promptly in an airtight container for up to 2–3 days. Reheat briefly in a skillet over low to medium heat. Avoid prolonged microwave reheating because lean meat dries quickly.
Nutrition per Serving
Calories: approximately 440 kcal Protein: approximately 62 g Carbohydrates: approximately 3 g Sugars: approximately 1 g Fat: approximately 19 g Saturated Fat: approximately 4.5 g Fiber: approximately 1 g Sodium: approximately 540 mg Cholesterol: approximately 150 mg Nutrition values are estimated per serving based on approximately 8 oz (225 g) horse meat, olive oil and the optional small quantity of red onion. Actual values vary according to the cut, trimming, amount of oil retained and exact portion size.
Final Result
The finished skewers should have deeply grilled edges and a moist center. Myrtle should provide a subtle Mediterranean aroma rather than an aggressive herbal flavor. Bay leaf should remain in the background, garlic should perfume without becoming bitter, and the plate should remain focused on the quality of the horse meat and precision of the grilling.
Recipe by Chef Gianluca Deiana
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