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! Serve over a bed of fettuccine alfredo or any of your favorite pasta dishes.
3boneless skinless chicken breastsflatten and roll or cut into 1" cubes
10tablespoonsunsalted butter
⅔cupseasoned breadcrumbs
⅓cupcheeseparmesan, asigao or pecorino romano freshly grated
1tablespoonparsleyfresh, chopped
2teaspoonslemon zest
3garlic clovesminced
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.
Video
Notes
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.