This easy spiedini recipe is a classic Italian dish that’s incredibly versatile! Moist chicken spiedini is skewered and breaded with garlic and herbs, and toasted to perfection on the grill, stove top or oven!
Chicken spiedini is just as delicious as it sounds, and serves beautifully with an incredible variety of your favorite pastas, salads and breads.
It’s always a crowd pleaser and one of those chicken dishes you’ll return to time and again!
If you’ve never had (or heard of) spiedini, you’re in for a treat today. This is such a moist, delicious chicken that we love to pair with a heaping plate of Fettuccine Alfredo or classic penne in vodka sauce.
Round it out with an Italian Salad and Garlic Bread and you’ll have an incredible meal for family and friends!
There’s a classic old-school Italian restaurant, Garozzo’s Ristorante, with a famous tagline in Kansas City. “Garozzo’s: Where Chicken Spiedini Began” is something you’ll hear in commercials pretty frequently if you ever visit KC.
The chicken spiedini Garozzo recipe is coated in delectable Italian breadcrumbs, which help to seal the moisture inside this juicy chicken. Combined with the lemon, butter and garlic, you can’t go wrong!
Did chicken spiedini really begin in Kansas City? Who knows! What I do know is that this dish is so good, you won’t want to wait another minute. Give it a try and thank me later!
What is Spiedini?
Spiedini translates to Italian kabobs or skewers. In fact, in Italy anything served on a skewer is considered spiedini! Chicken, beef, lamb, etcetera are all spiedini when they are skewered, no matter how they are cooked.
Italian meat kabobs can be customized in any way you’d like, of course. However you decide to make them, it’s a flexible dish that is full of garlicky, herbal flavor.
This version of Italian chicken skewers, or spiedini di pollo, can be prepared on the stovetop, in the oven, or on the grill. You can also make this recipe with beef, which is just as delicious!
Why You’ll Love this Chicken Spiedini
- Easy to Serve – Serve on skewers, remove to plate or serve on a bed of pasta. They’re perfect for parties and feel elegant, yet effortless.
- Kid-Friendly – Even the pickiest kids love spiedini! They’re so easy to eat on or off the skewer, too.
- Juicy – Moist, tender and juicy and packed with the perfect crunch!
★★★★★
5 STAR REVIEW
“It was amazing! Chicken had a great crunch and so flavorful! The butter cools down quick so you have to be fast skewering the chicken. Made it with your fettuccine Alfredo recipe.”
—MICHELE—
Ingredients and Substitutions
- Meat – Chicken or beef cutlets. You’ll pound it thin to achieve an even breading and cooking time.
- Butter or Oil – Unsalted butter, extra virgin olive oil or canola oil for dipping. You can also substitute with buttermilk.
- Bread Crumbs – I like to use seasoned bread crumbs for the best flavor.
- Lemon Zest – to give a mild citrus undertone to this dish.
- Garlic – fresh minced is always great, but you can also use pre-minced garlic for a shortcut.
- Parsley – Fresh, to mix in with the breadcrumbs and also for garnish.
- Salt and Pepper – for seasoning.
- Cheese – Fresh grated parmesan, pecorino roman or asiago all taste amazing in this simple Italian recipe.
Variations
- Use beef instead of chicken
- For even more flavor, marinate the chicken in the butter mixture for up to six hours prior to breading.
- If you don’t have a meat mallet, simply cut your meat into cubes and follow the directions accordingly. You’ll have to cook a bit longer to accommodate the thicker meat chunks.
- Add an extra tablespoon of lemon juice to the butter mixture for even more lemon flavor
- Add a tablespoon of Italian seasoning to the breading mixture if you don’t have seasoned bread crumbs.
Tools to Use
- Meat Mallet Tenderizer
- Wooden Skewers
- Grill Pan (Cook on stove top, in the oven, or on the grill!)
How to Make Spiedini in Just Four Easy Steps
- Prep – Cut chicken or beef and pound with a meat mallet for even seasoning and cooking.
- Make Breading Mixture – with your breadcrumbs, lemon zest, garlic, parsley and salt and pepper.
- Coat and Assemble – Melt butter, dip chicken in melted butter and then roll in breading mixture.
- Grill, Bake or Prepare on Stovetop
On the Grill
- Soak Skewers – This prevents them from burning.
- Prepare – dip and coat your meat and add to skewers.
- Grill – Brush grate with oil. Grill 3 minutes on first side and 2 minutes each on 3 remaining sides.
In the Oven
- Prepare – Dip and coat your meat in both melted butter and breading and add to skewers.
- Bake – Bake 20 minutes, or until chicken is fully cooked through, and bread crumbs are golden brown.
On the Stove Top
- Prepare – Dip and coat your meat in butter and breading mixture, and add to skewers.
- Cook – Heat grill pan or cast iron pan to medium-high heat, spraying with cooking spray. Add spiedini to hot pan and cook 4-5 minutes per side, or until internal temperature hits 165 degrees.
Methods for Prepping the Meat
- Pound and Roll (the traditional method for spiedini di pollo)
- Cube (easier and just as delicious, in my opinion)
Free Printable Meat Temperature Chart
Get the free printable Meat Temperature Chart to ensure your spiedini is cooked properly based on the cooking method and meat you select.
Tips
- Cut meat into equal sized pieces so it cooks evenly.
- Using a meat mallet, gently pound chicken in a ziploc bag to approximately 1/4 inch thickness. The mallet tenderizes the chicken, and allows it to bake more evenly.
- Space meat a 1/4-1/2″ apart so it cooks thoroughly.
- When grilling, soak skewers to prevent them from burning.
- We tend to serve this chicken spiedini with Fettuccine Alfredo, but you can serve it with any of the options noted below.
Shortcuts
- Skip Pounding the chicken or beef – While pounding makes meat even more tender, you can skip this step and just cut 1-1/2″ cubes for ease.
- Toss Meat Cubes in Butter and Breading – in a Ziploc bag with a quick shake, instead of individually.
Frequently Asked Questions
In this recipe, marinating is not necessary. The butter for dipping and the flavorful breading add plenty of flavor and moisture. However, if you’d like to add this extra step, feel free! Regardless, never marinate chicken for more than 24 hours.
Amaggio is a light, tangy sauce that often accompanies fish, poultry and more in Italian dishes. Spiedini is often served with a touch of Amaggio on the side, for dipping.
Chicken spiedini is often served with a classic Amoggio sauce for dipping. Simply combine an equal amount of melted butter and fresh squeezed lemon juice for the perfect way to dip!
Or, consider one of the following options for a delicious, wholesome meal the whole family will love.
Serving Suggestions
Make Ahead
- Tenderize or cube your meat up to 48 hours in advance.
- Marinate in the melted butter mixture for up to six hours before rolling in breadcrumbs.
How to Store
- At Room Temperature – You can leave this chicken spiedini out while serving for up to two hours. Never leave chicken out at room temperature for more than two hours!
- Refrigerate – Store spiedini in an airtight container for up to four days.
- Freeze – Freeze in an airtight container for up to six months. Defrost in the fridge before reheating.
Tips
On a microwave safe plate, heat in the microwave 1-2 minutes until warm (1-2 minutes). Alternatively, preheat oven to 350 degrees. Place on a cookie sheet and bake 7-8 minutes. This returns a little of the crunch. For even more crunch, broil 30 seconds.
What to Do with Leftovers
- Enjoy on Arugula Salad
- Make it into a Chicken Wrap
Dietary Considerations
- Dairy Free (simply eliminate Parmesan)
- Nut Free
More Easy Chicken Recipes
Easy Spiedini
Ingredients
- 3 boneless skinless chicken breasts flatten and roll or cut into 1" cubes
- 10 tablespoons unsalted butter
- ⅔ cup seasoned breadcrumbs
- ⅓ cup cheese parmesan, asigao or pecorino romano freshly grated
- 1 tablespoon parsley fresh, chopped
- 2 teaspoons lemon zest
- 3 garlic cloves minced
Instructions
- Pound chicken or beaf with a meat mallet for even seasoning and cooking. Cut into equal pieces.
- In a small, shallow dish, melt butter.
- In a small to medium mixing bowl, add breadcrumbs, chopped parsley, parmesan, lemon zest, minced garlic, salt and pepper.
- Coat chicken or beef with butter and then roll or toss in breadcrumbs. Thread onto skewers with a tiny bit of space in between so meat cooks through.
On the Grill
- Soak Skewers – This prevents them from burning.
- Brush grate with oil.
- Grill spiedini 3 minutes on first side and 2 minutes each on 3 remaining sides or until internal temperature hits 145 degrees for beef or 165 degrees for chicken.
Stovetop
- Heat grill pan or cast iron pan over medium-high heat, spraying with cooking spray.
- Add spiedini to hot pan and cook 4-5 minutes per side, or until internal temperature reaches 145 degrees for beef and 165 degrees for chicken.
Chicken Spiedini In the Oven
- Preheat oven to 400℉. Lightly spray a baking pan with cooking spray, and create skewers as directed. Lightly spray the tops with cooking spray.
- Bake for approximately 20 minutes, or until chicken is fully cooked through, and bread crumbs are golden brown.
Julie’s Tips
Tips and Variations
- As pictured in this recipe, we serve this chicken spiedini over Fettuccine Alfredo. It’s so easy and such a crowd pleaser!
- Use beef instead of chicken
- For even more flavor, marinate the chicken in the butter mixture for up to six hours prior to breading.
- If you don’t have a meat mallet, simply cut your meat into cubes and follow the directions accordingly. You’ll have to cook a bit longer to accommodate the thicker meat chunks.
- Add an extra tablespoon of lemon juice to the butter mixture for even more lemon flavor
- Add a tablespoon of Italian seasoning to the breading mixture if you don’t have seasoned bread crumbs.
To Store:
- At Room Temperature – You can leave this chicken spiedini out while serving for up to two hours. Never leave chicken out at room temperature for more than two hours!
- Refrigerate – Store spiedini in an airtight container for up to four days.
- Freeze – Freeze in an airtight container for up to six months. Defrost in the fridge before reheating.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
It was amazing! Chicken had a great crunch and so flavorful! The butter cools down quick so you have to be fast skewering the chicken. Made it with your fettuccine Alfredo recipe
Hi Michele!
I’m so glad you enjoyed this recipe! Thank you so much for your tips and review.
Have a wonderful week,
Julie
It looks like itโs served over an Alfredo, yet I donโt see the recipe for?
Hi Sandy!
Yes, this chicken is served over a bed of fettuccine alfredo. It’s linked in the post and in the notes of the recipe card!
I hope that helps, and I hope you enjoy! We love this recipe.
Have a great week,
Julie
Hi Julie! I canโt wait to make this! What is the pasta that you feature with the chicken? I want to make the whole meal!
Hi Katie,
This chicken is served over a bed of fettuccine alfredo. It’s linked in the post and in the notes of the recipe card! (We just updated it to be sure!)
I hope you enjoy! We love this recipe served in so many ways.
Have a great week,
Julie
Does the garlic go in the melted butter or the bread crumbs?
Hi Sara Ann,
Good catch! We’ve added it to the printable recipe card now- it goes in with the bread crumb mixture!
I hope you enjoy, it’s so good!
Julie
I don’t know yet, but DO know that this recipe is daunting to go through. Why don’t you add all the variations at the bottom, instead of making us having to type copious notes, i.e, if you only have regular breakcrumbs, add 1 Tablespoon Italian Seasong. The recipe does look and sound yummy — but it was a chore to have to make notes while reading through.
Hi Sondra,
I’m sorry you feel that way! We try to answer reader questions ahead of time and take you through the recipe and potential questions step by step.
The ingredients, tips and variations are all generally listed in the printable recipe card at the end of the post, so please feel free to click the “Jump to Recipe” tab at the top of each recipe post.
I hope you enjoy this recipe – it’s delicious!
Julie