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This easy and tasty weeknight dish that’s always a family favorite. Tender chunks of marinated chicken are skewered, then lightly breaded and grilled to flavorful perfection. They’re versatile enough to serve on a salad, in a pita, or as hors d’oeuvres for a party.
For dinner, I like to serve the chicken spiedini with a fresh, colorful Israeli Salad, cheesy Brown Butter Garlic Parmesan Spaghetti Squash, and a Spicy Italian Style Broccoli Rabe for something green.
Spiedini is an Italian dish of marinated, breaded meat cubes on a skewer, usually beef, veal, or pork. Each region of Italy has its own variation of a spiedini. It’s often served with a garlicky herbed butter sauce called Amogio, which perfectly accompanies the chicken. If you’re interested in serving this sauce, the information on what you need and how to do it is at the end of the recipe below. If your family is anything like mine, pasta sauce or ranch dressing are desired dipping sauces.
Once the spiedini comes to room temperature, wrap the skewers in plastic wrap, place them in an airtight container or zip-top bag, and store them in the refrigerator for up to 3 days.
Reheat the spiedini (if bamboo skewers are used) in the microwave at medium speed until warmed through. If your chicken cubes are tightly skewed, consider removing the meat from the skewer for even heating.
You can also freeze the cooked spiedini, by wrapping them in plastic wrap and placing them in an airtight container or zip-top freezer bag for up to three months.
This easy and tasty weeknight dish that’s always a family favorite. Tender chunks of marinated chicken are skewered, then lightly breaded and grilled to flavorful perfection. They’re versatile enough to serve on a salad, in a pita, or as hors d’oeuvres for a party.
For the Spiedini
Soak 4-8 bamboo skewers (depending on the size) in water. Be sure that they are fully submerged. Set aside.
Combine the chicken, olive oil, wine, lemon juice, rosemary, oregano, red pepper flakes, lemon zest, salt, and pepper in a large zip-top bag. Massage the bag to combine the ingredients.
Carefully zip the top and allow the chicken to marinate in the refrigerator for at least 30 minutes.
Remove the bag from the refrigerator and dump the contents into a large colander in your kitchen sink. Let all of the liquid drip from the chicken chunks.
Meanwhile, add the bread crumbs and grated cheese in a large zip-top bag.
Remove the skewers from the water and thread the chicken onto the skewers.
Add the skewers to the breading mixture, one at a time and roll it around in the crumbs to fully coat the meat. Press it gently onto the chicken to ensure adhesion.
Preheat your grill to medium-high and spray generously with grilling spray.
Add the skewers to the heat and cook on each side for 3-4 minutes until the chicken is opaque and the breading is golden brown. Use a meat thermometer to ensure that the chicken has reached 165 degrees.
If the meat gets too brown or charred, move the skewers to a cooler section of your grill.
If desired, serve the skewers warm with Amoglio sauce on the side.
For the sauce, melt the butter in a small saucepan.
Stir in the olive oil, lemon juice, parsley, red pepper flakes, and salt.
Simmer the butter on low for 5 minutes. Don’t allow the butter to brown.
Remove from the heat and allow the sauce to ‘steep’ while you prepare the skewers.
the butter warm by placing the saucepan in the cool section of your grill while you cook the skewers.
Serve the sauce on the side.