Chicken Spiedies
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
16
ingredients
-
Marinade
- 2 bay leaves (crumbled up)
- 9.85 ml oregano
- 4.92 ml basil
- 2.46 ml tarragon
- 2.46 ml rosemary
- 8 small fresh garlic cloves, minced
- 118.29 ml lemon juice
- 118.29 ml salad oil or 118.29 ml fruity olive oil
- 177.44 ml red wine vinegar
- 4.92 ml pepper
- 14.78 ml salt (or to taste)
-
Spiedies
- 1360.77 g boneless skinless chicken breasts
- 3 bell peppers, cut into 1 inch pieces (any color)
- 2 onions, cut into 1 inch pieces
- 16 Italian rolls or 16 slice Italian bread
directions
- Cut chicken into skewer size cubes, about 1.5 inches or so.
- Mix marinade ingredients together in a nonmetallic dish. Add meat, cover and marinate in the refrigerator for at least 24 hours; stir occasionally.
- Oil will solidify when refrigerated, so remove the spiedies once or twice a day to allow the oil to "melt" and then stir.
- Spiedies may be left marinating in the refrigerator for two to five days. Add more marinade, if required.
- Before cooking, cut green peppers and onions into skewer size pieces. Alternate marinated chicken pieces with vegetables on skewer, about 6 inches of meat/veggie.
- To cook spiedies: Grill on the barbecue grill for 8 to 10 minutes, brushing marinade on them occasionally and turning them every few minutes. Do not overcook, but make sure that chicken is done!
- DO NOT use leftover marinade on spiedies at the serving table because the raw meat may have left unhealthy bacteria in the sauce.
- To serve: Grasp the bread in one hand, place the skewer inside and pull the skewer out, leaving the spiedies inside.
- You can also eat them right off the skewer.
- They're also good in a salad. Cooked leftovers (if any) keep well in the fridge for several days.
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RECIPE SUBMITTED BY
Stephanie Z.
Blacksburg, Virginia