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Best Chicken Spiedini Recipes

Best Chicken Spiedini Recipes


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Chicken Spiedini Shopping Tips

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Spiedini Cooking Tips

Make sure to cook chicken until the juices run clear; U.S. chicken supplies are host to salmonella.

Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.


Classic Spiedini Recipe (Italian Style Kebabs)

This delicious spiedini recipe is loaded up with breaded beef, Italian sausage, peppers, onions and bay leaves for the best kebabs around!

I obviously cook quite a bit of Italian food and there’s always something from my family recipe vault, whether it’s gnudi or homemade pasta, there’s always lots of delicious things on our weekly family menu.

I’m Italian so olive oil and tomatoes are in my DNA and are so frequently included in recipes like this one. Because of Omeprazole ODT, I can eat what I want no matter where I’m at without thinking twice about what I’m eating because it may affect me later. It just works.

This is a sponsored conversation written by me on behalf of Mirum. The opinions and text are all mine.

Spiedini alla Siciliana

Published: Apr 21, 2015 · Modified: Nov 21, 2020 by Coley · This post may contain affiliate links.

This recipe for Spiedini alla Siciliana or Sicilian Spiedini is an old family recipes that is great for parties and always a crowd pleaser! This is the recipe I made on the Today Show!

I’ll never forget the first time I sat down at an Italian restaurant and saw “spiedini” written on the menu. My eyes widened as I remembered one of my favorite childhood dinners: thin slices of breaded meat wrapped around a filling of tomato, onion, breadcrumbs and cheese. My family called them spiedini and we ate them on a fairly regular basis. It had been ages since I’d even heard the word spiedini, let alone eaten them, and I always chalked them up to being the same as bysta sugu: a food that only people in my family have ever heard of.

But after I read the description, I realized what was being offered here wasn’t even remotely close to the spiedini I grew up eating. We ordered it anyway. It was a long skewer with juicy grilled chunks of swordfish, and it was delicious.

But it wasn’t spiedini. At least not in my eyes.

Turns out, “spiedini” translates to “skewers” in Italian and can refer to just about any food thats been cooked on a stick. Shish kebab? In Italy that’s called spiedini. Chicken satay? Spiedini. A corndog? Spiedini. It’s all spiedini.

But what about the spiedini I grew up with? Surely they have to be a thing somewhere other than my childhood home.

They are. These spiedini are known as Spiedini alla Siciliana a Sicilian dish popular in my mom’s birth town of Gloucester, Massachusetts. Very different from the more common Spiedini ala Romana, which are skewers of fried bread, cheese and anchovy.

I started to crave spiedini. My spiedini. It had been so long since I’d tasted them, and I was starting to wonder if they really were as good as I remembered. Maybe it was just the memories that I missed and the nostalgia I craved. It was time to find out.

I went to two different sources for a recipe, and since they differed a bit, I had to make them both ways to see which I preferred. The first person I sought out was Mary Ann Genovese, a Sicilian-American Gloucester native who’s married to my Mom’s cousin Paul. She’s an enthusiastic cook who’s become known in our extended family for her spiedini. She sent me her recipe, and after looking it over, I noticed some things were different than what I remembered. Since Mary Ann isn’t a blood relative, it made sense that her recipe would differ a bit. So I called my Aunt Angela, my mom’s younger sister, to find out how she makes hers.

Both consisted of the same basic ingredients: thin slices of top round beef (called “skinny meat” in our house) that have been lightly breaded and stuffed with a mixture of Italian seasoned breadcrumbs, tomato sauce, chopped onions, and pecorino Romano cheese.

Mary Ann’s version uses a thin slice Genoa salami in addition to the other ingredients, sautés sliced onions, and tucks bay leaves between the bundles as they bake (an old trick she learned from her Nonna).

Ang’s version, which is exactly like I remember, has no salami, uses raw minced onions and no bay leaves while baking (although we always use bay in our sauce).

The biggest difference really lies in how they’re assembled: the version I remember from my childhood had you put a dollop of filling- cheese and all- in the center of the meat, then bunch it up with your hands and secure the top with two criss-crossing toothpicks. I’m guessing this is how they got the name spiedini.

Mary Ann’s recipe has you place a slice of salami on the meat, then a dollop of the filling (breadcrumbs, onions and sauce only) on the edge, then a matchstick of cheese, then roll them up like a cigar. I suppose you could use a toothpick to secure the rolls, but it’s really not necessary. This technique reminded me of how I make braciole.

The verdict? After making and taste testing both versions side by side, Chaser and I found that, well, they’re both good. Like, really good.

Ang’s recipe was exactly as I remembered. Chaser and I both liked that the little bundles held a bit more filling than the rolled version. We’re filling people. But on the downside, they were much more labor intensive, taking a bit more time to bunch up and skewer each one.

Mary Ann’s were much easier to assemble and had slightly less filling, but were still just as tasty. I wasn’t sure if I was going to like the addition of salami, but I did. I liked it a lot. It added a salty, slightly funky note that was barely discernible, but there. The bay leaves added the most beautiful perfume during cooking, but this came as no surprise since I adore the flavor of bay (bae!) in anything. I’ll definitely be making my spiedini with salami and bay forever and ever until the end of time.

Everyone wins! High fives all around!

As for the onions: to sauté or not to sauté? I say skip it. I thought using raw onions might be a little too harsh, but if minced finely, after baking in the oven they mellow out just enough. Plus, I actually like the little bit of bite they have left, it adds a nice textural contrast to the overall dish. The sautéed onions were totally fine too, but if I can get by without having to dirty another pan, I’m gonna go for it.

After making them this week, Chaser asked me why I’d been holding out on him all these years. I’m not really sure why I waited so long to make these, but they will now find themselves in our regular menu rotation. They’re just so uniquely delicious.

Below is my own recipe for Spiedini alla Siciliana, a combination of my family’s recipe and Mary Ann’s Sanfilippo family recipe. The best of both worlds. I hope you enjoy them as much as we do.


Recipe Summary

  • ¾ cup white wine vinegar
  • ½ cup olive oil
  • ¼ cup freshly squeezed lemon juice
  • ½ cup fresh mint leaves
  • 6 cloves garlic
  • 4 teaspoons white sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes
  • ½ teaspoon freshly ground black pepper
  • 3 pounds boneless skinless chicken thighs, cut into 3 pieces
  • 6 skewers
  • 6 Italian-style hoagie buns

Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds.

Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally.

Preheat an outdoor grill for high heat and lightly oil the grate.

Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes.

Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes.

Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.


In the Kitchen: Grilled Chicken Spiedini

Chicken spiedini is very much a source of Kansas City pride. Those radio ads featuring Kansas City’s Garozzo’s Italian Restaurant which were always running during halftime of Chiefs games were an enormous source of fascination to me and my friends. The husky voice of Michael Garozzo telling his audience about the latest entrees and the more popular menu items felt utterly authentic and unique.

Garozzo’s chicken spiedini is the cornerstone of their menu. I know it is my favorite item! The following recipe is a close approximation of it.

The greatest challenge to this recipe is the preparation, but don’t let that intimidate you. The boneless, skinless chicken breasts will need to be pounded thin. This I find can be a chore. One of the things I do to help ease the noisy, messy, laborious hassle of pounding the breasts thin is to take a very sharp chef’s knife and split the chicken breasts through the middle, parallel to the cutting surface. That means were are slicing the breasts’ thickness into two equal halves. It can be slow because you don’t want to cut yourself but I can’t stand trying to pound a full breast into the thinness required for this recipe.

4 boneless skinless chicken breast halves
1/3 cup Italian seasoned breadcrumbs
1/3 cup grated parmesan cheese
1 T of chopped fresh parsley
2 t grated lemon zest
2 cloves of minced garlic
2 T olive oil
2 T butter

1. Place chicken breasts between sheets of plastic wrap, pound chicken gently with mallet until very thin (about 1/8 inch thick.) see instructions
2. On waxed paper, combine bread crumbs, cheese, parsley. lemon zest and garlic.
3. In shallow dish, combine olive oil and melted butter
4. Dip chicken into butter mixture, coat with crumb mixture.
5. Tightly roll up and secure with wooden toothpicks, if needed.
6. Cut into 1-inch-thick pieces, thread onto metal skewer
7. Remove wooden picks
8. Repeat with remaining chicken
9. To Grill place skewers on lightly grilled gird over medium hot coals
10. Cover and grill for five minutes per side or until chicken is cooked through.


Recipe Summary

  • 1 ¼ pounds chicken breast tenderloins
  • ⅔ cup bottled sweet Italian salad dressing or bottled Italian salad dressing
  • ¾ cup seasoned fine dry bread crumbs
  • ¾ cup halved fresh mushrooms
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • ¼ cup coarsely chopped prosciutto
  • ¾ cup shredded provel cheese or mozzarella cheese (3 ounces)
  • 1 lemon, quartered

Place chicken in a resealable plastic bag set in a shallow dish. Pour salad dressing over chicken. Seal bag turn to coat chicken. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally.

Drain chicken, discarding marinade. Place bread crumbs in a shallow dish. Dip chicken in bread crumbs to coat. On five to six long metal skewers, thread chicken, accordion-style, leaving 1/4-inch space between each piece.

Grill skewers on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or till chicken is tender and no longer pink (170 degree F), turning once halfway through grilling. (For a gas grill: Preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed.)

Meanwhile, in a large skillet, cook mushrooms and garlic in hot butter until mushrooms are just tender, about 5 minutes, stirring occasionally. Add prosciutto cook and stir 2 minutes more.

Remove chicken from skewers arrange on a serving plate. Sprinkle the chicken with half of the cheese. Spoon the mushroom mixture over chicken. Sprinkle with the remaining cheese. Squeeze a lemon wedge over each serving. Makes 4 servings.


Chicken

First place: Katherine Madden, of Endicott

  • 3-5 pounds cut-up chicken
  • ½ cup red or white wine
  • ½ cup white vinegar or lemon juice
  • ¼ cup chopped parsley
  • ¼ cup chopped sweet basil
  • ¼ cup chopped mint
  • 1 tablespoon salt (season)
  • 1 teaspoon black pepper
  • 2 tablespoon soy sauce

Combine all ingredients in a bowl and marinate 3 days. Cook over hot coals until meat is white inside, but don’t overcook or they will be dry.

Second place: Hollie Malinovsky

  • 9 boneless/skinless chicken breasts
  • 2 tablespoon salt
  • 1 tablespoon black pepper
  • 2 tablespoon oregano
  • 1 tablespoon Italian seasoning
  • 2 tablespoons minced garlic
  • 1 tablespoon red pepper
  • ¼ cup cider vinegar
  • ¼ cup white vinegar
  • 2 cups poly-blend oil
  • 1 loaf Italian Bread

Cube all chicken into 1 ¼-inch cubes. Cover meat with salt, pepper, oregano, Italian seasoning, minced garlic, red pepper and rosemary. Cover meat with vinegar and oil until marinade covers top of meat. Stir daily for 3 days. Grill on skewers and serve on Italian bread.

Third place: Pete Patten

  • 4 pounds cubed chicken breast
  • 2 cups extra virgin olive oil
  • ¼ cup balsamic vinegar
  • ¼ cup red wine vinegar
  • ½ Bermuda onion diced
  • 6 cloves fresh garlic diced
  • 5 bay leaves
  • 1 tablespoon crushed red pepper
  • 1 teaspoon basil
  • 1 teaspoon sea salt

CHICKEN SPIEDIES

  • 1/2 cup olive oil
  • 1/4 cup wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 clove fresh garlic
  • 1 red onion

Blend all ingredients in blender. Pour over 1 pound cubed chicken. Marinate at least 48 hours.

CHICKEN SPIEDIES

  • 4 pounds boneless chicken breast, cubed
  • 1/2 cup olive oil
  • 1/4 cup cider vinegar
  • 5 cloves garlic, pressed
  • 1 medium onion, chopped
  • 1 teaspoon poultry seasoning
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup chopped parsley
  • 1/4 cup sweet basil, chopped
  • 1 teaspoon fresh ginger, chopped
  • 1/2 cup white wine
  • Salt and pepper to taste

Mix all marinade ingredients. Marinate meat for two days in refrigerator.

HONEY-DIJON CHICKEN SPIEDIES

  • 3 pounds boneless chicken breasts, cubed
  • 1 cup olive oil
  • 1 1/2 cups orange juice
  • 2/3 cup honey-dijon mustard (or plain dijon mustard)
  • 1/4 cup honey
  • Fresh thyme, crushed
  • 3 bulbs garlic, roasted in oven

To roast garlic: Drizzle olive oil on baking pan. Spread cloves on pan roast for 15 to 20 minutes (depending on size of cloves) at 325 degrees F.

After roasting garlic, let cloves cool and remove husks. In blender, blend garlic with rest of marinade ingredients until liquified. Reserve some marinade for basting. Marinate meat for 24 hours. Drizzle additional honey and reserved marinade over meat while cooking.

LEMON ZEST SPIEDIES

  • 4 pounds chicken, cut in large cubes
  • 1 1/2 cups olive oil
  • 1/2 cup white wine
  • 1 cup cider vinegar
  • 2 small Vidalia onions
  • 5-6 cloves garlic, roasted and mashed
  • Fresh herbs: lemon balm, basil, thyme, chopped parsley
  • Juice of four lemons
  • Lemon zest
  • Lemon pepper
  • 4 tablespoons brown sugar
  • Salt to taste

Combine marinade ingredients, except herbs, in a blender. Add fresh herbs. Marinate meat for 24 hours. Baste as you cook with extra marinade and fresh lemon juice sprinkle with lemon zest.

HONEY GARLIC CHICKEN SPIEDIES

  • 1/2 cup extra virgin olive oil
  • 1/4 cup wine vinegar
  • 4 teaspoons "special seasoning" (equal parts of onion powder, black pepper, paprika, garlic powder, oregano, basil, rosemary and thyme)
  • 1 clove garlic
  • Red onion
  • Clover honey to taste

Put all ingredients in a blender to liquify. Pour over cubes of chicken. Marinate in refrigerator for at least 24 hours.

First place: Don Wright, of Berkeley Springs, W.Va.

  • 4 pounds pork tenderloin
  • 3 lemons
  • Red wine vinegar
  • Canola oil
  • Oregano, parsley and basil to taste
  • 4 cloves garlic, minced
  • 2 tablespoons fennel seeds
  • Let marinate for 3 days before grilling. Serve on Battaglini bread.
  • Second place: Raymond Parkes, of Newark Valley
  • 3 pounds Pork sirloin, cubed
  • 1 cup vegetable oil
  • 1 cup olive oil
  • ¾ cup cider vinegar
  • ¼ cup white vinegar
  • 1 tablespoon black pepper
  • 1 tablespoon Italian seasoning (McCormick)
  • 2 tablespoon kosher salt
  • 4 cloves garlic, chopped finely
  • 3 tablespoon chopped fresh basil
  • 2 tablespoon chopped fresh parsley
  • 1 teaspoon crushed red pepper

Add ingredients to cubed meat. Mix thoroughly. Marinate for at least 24 hours stirring occasionally. Cook over white coals till done. Serve on Italian bread. Take cook out for a drink.

Third place: Hollie Malinovsky

  • 4 pounds pork loin
  • 2 tablespoon salt
  • 1 tablespoon fresh black pepper
  • 2 tablespoon Italian seasoning
  • 2 tablespoon minced garlic
  • ¼ cup oregano
  • 1 tablespoon red pepper
  • 2 tablespoon lemon juice
  • ¼ cup white vinegar
  • 1 cup poly-blend oil
  • 1 loaf Italian bread

Cube all pork into 1 ¼-inch cubes. Cover meat with salt, pepper, oregano, Italian seasoning, minced garlic, red pepper, lemon juice and rosemary. Cover meat with vinegar and oil until marinade covers top of meat. Stir daily for 3 days. Grill on skewers and serve on Italian bread.

PORK SPIEDIES

  • 4 pounds cubed pork
  • 1 1/2 cups olive oil
  • 1/2 cup dry white wine
  • 1/2 cup white vinegar
  • Juice of 1 lemon
  • 1 teaspoon seasoned salt
  • 1 teaspoon black pepper
  • 5 cloves chopped fresh garlic
  • 2 tablespoons chopped fresh mint
  • 3 tablespoons fresh sweet basil
  • 2 tablespoons oregano oil (olive oil infused with oregano)

Combine marinade ingredients when well blended, fold in pork. Marinate in refrigerator for four days, covered stir every day. Skewer and cook over hot coals, basting frequently, until slightly browned.

MAPLE-MARINATED PORK SPIEDIES

  • 3 large eggs
  • 1 medium onion, quartered
  • 6 cloves fresh garlic
  • 2 tablespoons Kosher salt
  • 1 tablespoon coarse pepper
  • 2 tablespoons sweet basil
  • 2 tablespoons Dijon mustard
  • 1 cup light brown sugar
  • 1 1/2 cups wine vinegar
  • 1 1/2 cups olive oil

Cover pork chunks with maple syrup marinate for two days. Place all marinade ingredients in a blender jar and combine. Pour syrup off meat, cover with marinade and marinate another two days.

POLYNESIAN PORK SPIEDIES

  • 1 cup olive oil
  • 1 cup cider vinegar
  • 1/2 cup pineapple juice
  • 3 tablespoons kosher salt
  • 1 tablespoon coarse ground pepper
  • 1 rounded tablespoon poultry seasoning
  • 1 heaping tablespoon sage
  • 2 eggs
  • 1 huge clove garlic 1/4 cup spicy brown mustard
  • 1/4 cup granulated sugar

Blend marinade ingredients in blender until sauce in creamy in appearance (45-60 seconds). Marinate pork cubes in refrigerator at least 24 hours (amount of meat not specified).

TRADITIONAL PORK SPIEDIES

  • 2 1/2 pounds pork, cubed
  • 1 cup olive oil
  • 1/4 cup vinegar
  • Juice of 1 lemon
  • 1 onion, cut up
  • 3 cloves of garlic
  • 1 tablespoon sweet basil
  • 2 tablespoons oregano
  • 1 tablespoon crushed red peppers
  • 3 mint leaves
  • Salt and pepper

Combine marinade ingredients. Let meat marinate for three days.

PORK SPIEDIES

  • 3 pounds pork tenderloin, cubed
  • 3/4 cup vegetable oil
  • 3/8 cup vinegar
  • 3/8 cup soy sauce
  • 6 tablespoons ketchup
  • 5 crushed garlic cloves
  • 1 teaspoon Italian seasoning

Spiedies cook on a charcoal grill during the Giant Markets Food Group Spiedie Cooking contest Sunday during the Spiedie Fest & Balloon Rally Expo at Otsiningo Park in the Town of Dickinson. (Photo: Press & Sun-Bulletin / file photo)

First place: Raymond Parkes

  • 4 pounds lamb meat, cubed
  • ½ cup olive oil
  • ½ cup soybean oil
  • 2 teaspoons fresh rosemary, minced
  • 2 teaspoons fresh sage, minced
  • 2 teaspoons fresh oregano, minced
  • 2 teaspoons fresh thyme, minced
  • 2 teaspoons fresh parsley, minced
  • 4 tablespoons pimentos, minced
  • 5 teaspoons garlic, minced
  • ¾ cup lemon juice
  • ¼ cup red vinegar
  • 3 teaspoons red onion, minced
  • 1 teaspoon salt
  • 1/3 teaspoon black pepper

Add ingredients to cubed meat. Mix thoroughly. Marinate for at least 24 hours, stirring occasionally. Cook over white coals till done. Serve on Italian bread. Take cook out for a drink.

Second place: Teresa Lockwood/Anne Fronda

  • 5-7 pounds lamb
  • 6-7 cloves garlic, coarsely chopped
  • 1 cup fresh parsley, coarsely chopped
  • 1 cup fresh basil, coarsely chopped
  • 1 ½ tablespoons coarse black pepper
  • 1 tablespoon salt
  • 2 tablespoons oregano
  • 2 tablespoons fresh rosemary, chopped
  • Equal amounts of olive oil and red wine (ie. ¾ cup oil and ¾ cup wine)

Cut lamb into 1- to 2-inch cubes/pieces. Mix all spices into meat until evenly distributed. Add oil and wine. Marinate 48-72 hours. Add oil and wine as needed during the 48-72 hours to keep meat moist. Grill. Lamb should not be over cooked. Meat should be pink in the center.

Third place: Tim Malinovsky

  • 4 pounds lamb, cut into 1-inch-by-1-inch chunks
  • 1 1/2 cups olive oil
  • 1/2 cup balsamic vinegar
  • 1/4 cup red wine (merlot)
  • 1 1/2 tablespoons salt
  • 1 tablespoon lemon juice
  • 2 teaspoons sugar
  • 2 teaspoons black pepper
  • 2 teaspoons fresh garlic, chopped
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper
  • 3 tablespoons rosemary, chopped
  • 3 tablespoons Italian parsley, chopped
  • 2 tablespoons basil, chopped
  • 2 tablespoons oregano, chopped
  • 1 tablespoon fresh lemon thyme
  • 1 tablespoon mint, chopped
  • 1 tablespoon garlic, minced
  • 1 bay leaf, crushed

IRISH-MEX SPIEDIES

  • 4 to 5 pounds lamb, cut into 1-inch cubes
  • 8 cloves garlic, minced
  • 3 cups red wine
  • 1 bunch fresh parsley, chopped
  • 1 1/2 yellow onions, sliced
  • 2 bay leaves, whole
  • 1/2 cup lemon juice
  • Dried oregano to taste
  • 3 tablespoons each: seasoned salt and black pepper

Marinate meat cook on grill.

LAMB SPIEDIES

  • 5 pounds lamb, cubed
  • 3 cups olive oil
  • 1 cup vinegar
  • 1 1/2 cups burgundy wine
  • Juice of two lemons
  • 2 teaspoons each: parsley flakes, basil, oregano and Italian seasoning
  • 1 teaspoon rosemary
  • 1 teaspoon each: salt and pepper
  • 2 cups fresh mint leaves, chopped
  • 5 cloves garlic, chopped

Combine marinade ingredients marinate meat for seven hours.

LAMB SPIEDIES

  • 5 pounds of leg of lamb, cut into 1-inch cubes
  • 1/4 cup salt
  • 1/4 cup black pepper
  • 1/2 cup crushed garlic
  • 1 cup Italian parsley
  • 1/2 cup mint
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar

Recipe Summary

  • 1 ¼ pounds chicken breast tenderloins
  • ⅔ cup bottled sweet Italian salad dressing or bottled Italian salad dressing
  • ¾ cup seasoned fine dry bread crumbs
  • ¾ cup halved fresh mushrooms
  • 2 cloves garlic, minced
  • 1 tablespoon butter
  • ¼ cup coarsely chopped prosciutto
  • ¾ cup shredded provel or mozzarella cheese (3 ounces)
  • 1 lemon, quartered

Place chicken in a resealable plastic bag set in a shallow dish. Pour salad dressing over chicken. Seal bag turn to coat chicken. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally.

Drain chicken, discarding dressing. Place bread crumbs in a shallow dish. Dip chicken in bread crumbs to coat. On five to six long metal skewers, thread chicken, accordion-style, leaving 1/4-inch space between each piece.

For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until chicken is tender and no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed.)

Meanwhile, in a large skillet, cook mushrooms and garlic in hot butter over medium heat about 5 minutes or until mushrooms are just tender, stirring occasionally. Add prosciutto cook and stir for 2 minutes more.


Recipe: St. Louis Chicken Spiedini

1. In a large bowl, stir together lemon juice, garlic, salt, pepper and parsley flakes add chicken stir to combine. Cover and allow to marinate 1 hour at room temperature.

2. Meanwhile, if not using the broiler, prepare a fire in the grill.

3. Toss together Parmesan and ¾ cup bread crumbs. Add chicken mix well. Thread cubes onto skewers, leaving a little space between cubes. Roll skewers in additional bread crumbs, just to coat lightly.

4. Grill or broil, turning once or twice, until chicken is firm and crumbs are toasted, about 25 minutes.

5. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by about one third. Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat, and keep warm on very low heat.

6. Sauté mushrooms in a skillet with a bit of butter until golden brown add to White wine lemon butter sauce.

7. Arrange chicken on serving plates, and cover with mushrooms and sauce.

I was first introduced to Chicken Spiedini in St. Louis’s “The Hill” neighborhood at Zia’s, where it was served with a mushroom white wine lemon butter sauce, along with a side of pasta and red sauce. The meal of course started with another St. Louis specialty Toasted Ravioli. The following night we attended the St. Louis Blues – Vancouver Canucks game where it was St. Louis Cardinal’s night and we celebrated their World Series win. Tony La Russa, MVP David Freese, Chris Carpenter, and the World Series Trophy, participated in the ceremonial face off in front of a cheering arena. Since it was two-for-one hotdog night special if you wore your Cardinals’ gear, we enjoyed baseball hotdogs in a hockey arena. That was a first for me!

St. Louis Blues Arena – Scottrade Center. Blues vs. Canucks game. November 5, 2011. And yes, it’s Blue.


Ingredients

Step 1

Whisk garlic, vinegar, peppers, mayonnaise, sugar, dried oregano, and ½ cup oil in a medium bowl season with salt and pepper. Transfer half of dressing to a small bowl cover and chill until ready to serve.

Step 2

Cut chicken thighs lengthwise into long strips, about 1"–1½" wide (you should get 2–3 pieces per thigh). Combine chicken and remaining dressing in a large resealable plastic bag. Seal bag, pressing out any air. Turn to coat and chill at least 20 minutes and up to 1 day.

Step 3

Prepare a grill for medium-high heat oil grate. Remove chicken from dressing discard dressing. Thread 2 pieces of chicken onto each skewer. Season chicken lightly with salt and grill, turning occasionally, until golden brown and cooked through, 8–10 minutes.

Step 4

Meanwhile, drizzle onion with oil season with salt. Grill until browned on both sides but still firm in center, about 3 minutes per side. Transfer to a large bowl and add tomatoes and a couple splashes of reserved dressing. Toss to coat season salad with salt and pepper. Top salad and chicken with oregano leaves.

Step 5

Serve chicken with salad, reserved dressing, and lemon wedges for squeezing over.

How would you rate Chicken Spiedie Skewers with Italian Dressing?

Amazing! I am going to make it for lunch for a second time today because was a complete success with my family! I was grilling for two meals And it was so delicious that the 5 people at home eat all in one meal.

This is a staple in our household! It is so delicious and a classic summer meal. Everyone I make this for asks for the recipe. Highly recommend.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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Preparation

Step 1

Preheat broiler with rack 6 - 8 inches from element. Coat broiler pan with nonstick spray.

For the chicken, halve each breast, then place in a resealable plastic bag.

Whisk together lemon juice, banana peppers, garlic, zest and honey reserve 1/2 cup and set it aside. Pour remaining marinade into bag with chicken let chicken marinate 30 minutes.

Combine panko, Parmesan, and pepper flakes in a shallow dish. Remove chicken from marinade and roll in panko mixture liberally coating with crumbs and pressing to adhere. Thread two chicken pieces onto skewer.

Broil skewer on prepared pan until a thermometer inserted into the thickest part registers 165 degrees., about 5 minutes per side.

For the mushrooms, saute onion and mushrooms in oil in a saute pan over medium-high heat until brown, about 5 minutes. Add reserved marinade and tomatoes cook 4 - 5 minutes more. Season with black pepper.



Comments:

  1. Faekree

    Yes that's right

  2. Emst

    It is the excellent idea. It is ready to support you.



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