Previous Spiedi, Spidini, Spidsomething Recipe

Smoke Diver · July 2007

We are having some neighbors over tomorrow night and I wanted to do spiedis (probably chicken and pork). I think I saw a relatively recent recipe posting, but could not find it. I checked the archives and found a 2001 posting, but I believe there was a recent thread.[p]Does anyone know the thread location or have a good recipe?[p]Thanks.[p]Smoke Diver

Richard · July 2007

Smoke Diver,[p]This link should help. Check your mail!

[ul][li]http://www.spiedie.com/[/ul]

bobbyb · July 2007

Smoke Diver,
Here's one that was in the local paper the other day.
Bob
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Chicken spiedini without the puddle of oil
Zesty lemon, pepperoncini give this recipe its balance
By JILL WENDHOLT SILVA
MCCLATCHY NEWSPAPERS[p]Whether you order chicken spiedini at an Italian mom-and-pop ristorante or at the Olive Garden, chances are good the benefits of grilling lean chunks of meat over an open flame will be overshadowed by the dish's overall fat content.[p]The culprit?[p]Typically the skewered, breaded kebabs are served drowning in a puddle of olive oil. For instance, one recipe on cdkitchen.com calls for 1/2 cup olive oil. Another on recipezaar.com lists 2 tablespoons olive oil and 2 tablespoons butter.[p]This Grilled Chicken Spiedini adds more zesty lemon and spicy pepperoncini, a mixture that balances flavor with a more modest tablespoon of olive oil.[p]Shopping tip: Look for pickled pepperoncini in the condiment aisle with salad dressings, pickles and peppers. You can also find them on some salad bars.[p]Cooking tip: For tips on getting the coals to the right temperature using the "Mississippi" counting test, go to Kansas City.com and click on House + Home. At 400 degrees, you should be able to hold your hand 4 inches above the grate and count to four, using the "1 Mississippi, 2 Mississippi... " method, before the heat forces you to pull it away.[p]Serving tip: Instead of serving the grilled chicken over a bed of fettuccine - referred to by the Center for Science in the Public Interest as a "heart attack on a plate" - try it on a bed of noodles lightly dressed in the pepperoncini sauce plus a dab of heart-healthy olive oil, if desired.[p]GRILLED CHICKEN SPIEDINI[p]1/2 cup lemon juice[p]3 tablespoons grated lemon zest, divided[p]1 tablespoon olive oil[p]2 tablespoons chopped pickled pepperoncini[p]4 boneless, skinless chicken breast halves[p]2/3 cup Italian seasoned bread crumbs[p]1/3 cup grated Parmesan cheese[p]1 tablespoon chopped parsley[p]2 garlic cloves, minced[p]Combine lemon juice, 1 tablespoon lemon zest and olive oil; blend well. Remove 2 tablespoons lemon juice mixture, stir in pepperoncini and set aside. Place remaining mixture into zip-top bag and add chicken breasts. Seal bag, refrigerate and allow to marinate 30 minutes.[p]Place bread crumbs, Parmesan cheese, parsley, remaining 2 tablespoons lemon zest and garlic cloves in shallow dish such as a pie plate; blend well. Remove each chicken breast from marinade and place in crumb mixture, coating well. Carefully cut each breast into 1-inch thick slices and thread onto metal skewers.[p]Preheat grill to medium-high (400 degrees, see cooking tip) allowing coals to burn down to white ash. Grill chicken 9 to 12 minutes, or until fully cooked and meat thermometer registers 170 degrees, turning midway through cooking.[p]Place on serving platter and drizzle with pepperoncini mixture. Serves 4.[p]Recipe developed for The Kansas City Star by professional home economists Kathryn Moore and Roxanne Wyss.

db · July 2007

Smoke Diver,
My Grandma's recipie.
http://theorganicitalian.com/recipes.html

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