CONViVIUM

THE ART OF ITALIAN DINING

Spiedo

The term “spiedino” (skewer) comes from the Italian “spiedo” meaning spit,  referring to cubes or balls of meat cooked on a skewer. Traditionally the spiedie was made only from spring lamb. The regional dish in Abruzzo, Italy most closely resembling spiedie uses goat meat or lamb on a skewer, and is known as “spidducc'”. Another regional dish from Sicily, “zúzzu,” consists of a gelatinous sausage made from the cartilage of pork and beef meat that is usually served cut into cubes.

So here there is a good recipe for you to try one of this summer nights. It is easy, tasty and quick to make. Of course, you are your own Chef, thus make any changes you would like to make. You can add vegetables to it, slices of bread, or even mix different type of meats.

 SPIEDINI DI POLLI CON BATTUTO DI CETRIOLO

(Chicken Skewers with Spicy Arugola and Cucumber)

Though chicken breast is most often used on skewers, the thighs offer more flavor while staying juicier. These skewers get a burst of flavor when topped with a bright chopped salad featuring briny olives, crisp cucumber, and peppery arugula

Ingredients

  • 1 3/4 pounds boneless chicken thighs with skin on, cut into 32 pieces
  • 1/2 cup dry white wine
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon finely chopped fresh rosemary
  • Fine sea salt
  • Freshly ground black pepper
  • Olive oil for grill
  • 1 cup finely chopped peeled and seeded cucumber (from 1 medium)
  • 1/3 cup finely chopped arugula
  • 1/3 cup finely chopped pitted Gaeta or Kalamata olives
  • 3/4 teaspoon finely chopped fresh thyme leaves
  • 1/4 teaspoon red pepper flakes
 Instructions

 In a large bowl, combine chicken, wine, garlic and rosemary; stir to combine. Cover mixture and marinate at room temperature for 30 minutes. 

 
Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
 
Thread chicken onto 8 skewers; season with salt and pepper. Grill skewers on lightly oiled grill rack, turning frequently, until chicken is cooked through, about 10 minutes. Transfer skewers to a large serving plate. 
 
In a bowl, stir together cucumber, arugula, olives, thyme and red pepper flakes. Spoon mixture over skewers.

 

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One comment on “Spiedo

  1. Tes
    August 10, 2010

    Wow it looks really interesting. My family love chicken on skewers. The recipe looks like a lot of fun. I think my family will love this.
    Thanks for sharing,
    Tes

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This entry was posted on August 10, 2010 by in food & wine, recipe, summer and tagged , , , , , , , , , , , , , , , , .
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