Chicken Spiedini
My chicken spiedini combines thinly sliced cutlets rolled with a simple filling, skewered with fresh bay leaves and sliced onion, dusted with breadcrumbs, and grilled until juicy and tender. Perfect for summer!
Servings: 4
Equipment
- 4 wooden skewers soaked in cold water
Ingredients
Base ingredients
- 2 pounds (908g) thin-sliced chicken cutlets
- 1/2 cup (30g) panko breadcrumbs or more if needed
- 16 large fresh bay leaves
- 1 medium red onion cut into large chunks
- extra virgin olive oil for drizzling
For the filling
- 1/3 cup (80ml) extra virgin olive oil divided, plus more as needed
- 1 small red onion diced
- 1/4 cup pine nuts
- 1/4 cup (15g) panko breadcrumbs
- 2 tablespoons basil leaves
- 1/4 packed cup flat-leaf Italian parsley
- 1/4 cup (40g) raisins soaked until reconstituted then drained
- 1/2 cup (45g) grated pecorino romano
Instructions
For the filling
- Heat a pan to medium heat with a 3 tablespoons of extra virgin olive oil. Add the onion and cook until soft and translucent. Add the pine nuts and cook for another 3-4 minutes or until the pine nuts take on some color. Remove the pan from the heat.
- Place the cooked onion and pine nuts into a blender along with the panko, basil, parsley, raisins, and pecorino romano. Pulse and add more extra virgin olive oil if needed. The paste shouldn't bee too thick but not so thin that it will ooze out of the spiedini.
Roll and cook the spiedini
- Heat up a grill to 350-375°F. Note: See notes below for baking and pan searing methods.
- Place the thin sliced chicken cutlets out on a cutting board and season with salt and pepper on both sides. Divide and spread the filling out onto all of the chicken cutlets. Roll the cutlets then place them onto the skewers with a piece of red onion and 1 bay leaf between each chicken roll.
- Place a half cup of panko breadcrumbs in a dish or small baking sheet.
- Brush extra vigin olive oil onto all sides of the spiedini then dip each one into the breadcrumbs and coat on both sides. Place the coated spiedinis onto a parchment lined baking sheet.
- Cook the spiedini, flipping them as they brown, until the internal temperature of the chicken reaches 160°F. Total cooking time should be about 12-15 minutes but use an instant read thermometer for accuracy. Enjoy!
Notes
- Alternative cooking methods. Bake in a 375° oven, flipping at halfway point, until the internal temp reaches at least 160°F. Pan fry over medium heat in olive oil until the internal temp reaches 160°F.
- Cooking time. Depending of the thickness of the chicken and the cooking method, the cooking time will fluctuate. Use and instant-read thermometer for acccuracy.
- Raisins. If you don't like raisins, feel free to omit.
- Different cuts of meat. Thin sliced beef, pork, and veal all work well for spiedini.
- Sauce. An anchovy sauce is excellent with this dish. Use this one in our spiedini alla romana recipe.
Nutrition
Calories: 668kcal | Carbohydrates: 18.7g | Protein: 62.7g | Fat: 37.9g | Saturated Fat: 8.3g | Cholesterol: 179mg | Sodium: 364mg | Fiber: 2.2g | Sugar: 5.9g | Calcium: 173mg | Iron: 3mg
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