This chicken spiedini recipe is a staple in many Italian households and is perfect for any occasion. Vito will guide you through the simple process of how to grill chicken skewers to perfection, making this Italian cuisine dish a favorite in your household.
From the preparation of the chicken to the final product, Vito’s Italian food channel is the perfect place to learn new Italian food recipes and cooking techniques. So, sit back, relax, and let’s get started on this Italian food video!
Pollo Spideini – Chicken Skewers
The Marinade:
Two to three pounds of chicken – thighs & breasts cut into chunks
1 Cup olive oil
¼ cup dried onions
A little red pepper flakes
¼ cup granulated garlic
1 tsp Italian seasoning
The juice of two lemons
A touch of salt & pepper
Stir well
Cover & Reirrigate overnight, if possible, for better marinade
The Chicken Dredge:
1 ½ cups Italian breadcrumbs
¼ cup Italian parsley finely chopped
1/3 cup garlic granules
A little salt & pepper
½ cup Pecorino / Ramano cheese finely ground
The zest of one lemon
Stir well
Approx. 6 to 8 skewer sticks for cut up chicken
Cooked Chicken Needs to Be at an Internal Temp. Of 165 Degrees
The Drizzle:
To be used cooked chicken skewers before serving
¾ stick of butter melted
Lemon juice to your taste
Italian parsley finely chopped
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Ciao. This is Veto from Veto’s Italian COA. Thanks for joining us today. Today we’re going to do a little Sicily, a little Italiano, you know, from the mainland. Oh my god, it’s going to be This is called Speedini. Speedini. Isn’t that sound neat? Speedini. Yeah. What that is, it’s skewers. Okay. It’s chicken on skewers. Speedini they call it, right? In fact, where I got this from is uh I got a buddy of mine that I went to school with. His name was uh Vinnie the skewer. That’s what we used to call him because he he loved this. He made it every Sunday along with the meatballs. I said gez, we start calling him Vinnie the skewer. And we start thinking about that. You know, when he we introduced him to people, the skewer didn’t sound so uh safe. So, uh we just start calling him Vinnie Speedini. And you know, it’s funny is V Vinnie Speedini. All these years, I don’t even know what Vinnie’s last name is now. I just call him Vinnie Speedini. You know what I mean? So, here we go. In fact, I’m going to show you something. These are the these are the skewers in English and these are called speedi, right? Ain’t that something? I’m going to take you around the horn now. Right. Okay. So, down here, this is Italian parsley. That’s right. It’s called pezy molo. Pezy molo. And I got it all chopped up for you. And then over here is some some garlic. And in Italian it’s it’s io Io. That’s right. Then over here we have some lemon zest. It’s scor de lemon. Scora de lemon maron. That sounds romantic today. Uh scorza de lemon. Oh, we’re going downtown. It sounds so romantic. You know what I mean? And then and then over here we have some breadcrumbs. These are Italian uh uh seasoned breadcrumbs. And these are called brea de pane. Brea de pane. Yeah, br de pane. That’s right. In Italian. Then of course we have the chicken right there. And it’s called polo. Polo in Italian. That’s right. Uh so anyway, what I’m going to do is I’m going to get my uh mixture that I that I did. It’s a it’s a marinade. You’ll find all these ingredients and how to do the marinade in description. And I’ll also give you all of the uh ingredients, sizes of things and cups and teaspoons and stuff in description. Okay. So, what I’m going to do is right now I’m going to go ahead and I’m going to mix up the uh breadcrumbs. That’s right. The breadcrumbs right here. Bria lei de pan. Brian. And then I’m going to put some parmesan. I didn’t tell you about the parmesan. It’s a parmesan cheese. How do you say that in Italian? A parmesan. Okay. So, I’m going to go ahead and put the parmesan in. Just like so. Then I’m going to come over here and I’m going to get the scora de lemon right there. Scorza de lemon. That’s the lemon zest. And I’m going to put that in like like so. I think that’s about it on that. And then I’m going to get the garlic. The io Io. Yes, the garlic. This is granulated. And I’m going to go ahead and put that in like so. I love garlic. We won’t put all of it. We’ll put about that much in. And you’ll see the the amounts in the description. And then we got the of course the Italian uh parsley which is pezimolo. Pezyimolo. It’s nicely chopped. I’m not going to put all of this in because I’m saving it for later for a garlic. No, it’s not garlic. I’m sorry. It is butter, lemon with pezimolo. And it’s going to be a drizzle that goes over uh the uh skewers, right? Ah, you’re going to love it. So, I go ahead and put some of this in like that. Look at that. We’ll go ahead and put that. Oh my goodness. That looks great, doesn’t it? So then uh what I’m going to do is I’m going to go get a spoon to stir this up. Don’t go nowhere. Okay. While you were away, I went and got my whisk and I got my gloves on for this particular thing. It reminds me of the doctor’s office. The doctor goes, “Okay, ready to get going.” Oh, that’s scary. Ouch. Anyway, so I’m going to go ahead and stir this stuff up now. Come on in. Okay, we’re just going to give it a nice little stir. Look at that pezy molo in there. Oh my god. And the garlic and all those great ingredients and the parmesano cheese and the Oh my goodness. Oh my gosh. Oh, this is so great. And we’re just going to do this. That’s it. Okay, look at that. Look how beautiful the Let me go. I got to do this. You got Stay with me, guys. Oh my god. You smell it? Smell it? Huh? Yes, it’s great. Okay, now I’m going to go ahead and do some uh little dipping in here and we’re going to take our polo, put them in here, toss them around, and then I’m going to put them on my pizza pan. And then after that, we’re going to go and get the speedi. What? Huh? Oh, you forgot. Oh, what? Skewers. Yes, that’s right. Oh, you know English. Okay, so here’s We’ll put those and get those ready for a second. So, let’s go ahead and start. Okay. So, I by the way, this chicken that I have here, uh, the polo is, uh, chicken breasts and, uh, chicken thighs. Okay. So, I go ahead and put it. So, I, you know, I just mixed it together. You’ll see it when I when I show you what I cut up. I cut it all up and got it all ready for you. And then I covered it and put it in the refrigerator. And I think that’s it for right now. And then I’m just going to go ahead and just do this. Okay. Just look at that. Just like this. Oh my gosh. Look at that. That’s nicely covered. Again, we’ll go put it over here like this. Okay. Just like that. Look how beautiful that looks. There we go. Remember, I’m using chicken breasts and chicken thighs. Okay. You can use whatever you want, but I This is what I choose to use in my in my polo, my speedi, my skewers here. Look how gorgeous that looks. Look at that pezy molo in there. You know, the Italian uh parsley. That just looks so wonderful. It’s going to be good. And then I got to put them on the skewer, right? All right, it’s time for the skewers. The speedini. I’m going to go ahead and put it on there. See how good I do. Come on in and get tighter. Okay. So, we just go ahead and just thread them just like so. And you just do as as many as you want. Leave some spaces in between so everything gets done. Okay. And we’ll do put this one like so. Like that. Just like that. Like that. And we’ll do one more on the end. Okay. Just like that. Okay. And then I’ll just put that. Whoops. Let me just redo that one right there. It’s looked a little precarious. Okay. So So that’s nice. Like that. Let me do one more here. And uh now what I’m going to do is I’m not going to do all of these for you on camera. You guys know how to do this. My god. So anyway, I’m just going to go ahead and get this set up. And uh what’s going to happen is after this, we’re going to go on over to the stove top and we’re going to put them in our pan with a little bit of olive oil in the bottom and uh let them get going. What do you think about that? Okay, so I’ll see you in in just a couple minutes over at the stove top. Don’t go nowhere. [Music] All right, thanks for joining me over at the stove top. As you can see, I got the skewers, the speedini right here and the polo, right? And then I got a little oil in the pan. I’m heating it up and we’re going to go ahead and uh put them in. It’s going to take a little bit to cook. We’re going to turn them turn them 160° on the chicken. Don’t forget. Okay. And we’ll go ahead and put them in. Come on in. Okay. I’ll just push. All right, that looks beautiful. That is all right. Let’s go ahead and uh let them simmer like that. Then we’re going to go in and turn them. Uh so don’t miss this. Okay. It look beautiful, doesn’t it? I’m going to go ahead and turn them now. You want to come on in and watch me do that? Okay. I I can right now I can use my fingers. Woo! Look at that. I can’t use my fingers. Can’t do it. It hurts. Wow. There we go. What do you want me to say? I ain’t got anything to say. Bella. Bella means beautiful. Let’s let them cook for a little bit. Remember, they got to be at 160. Those look so gorgeous. and the aroma maron. Okay. And while we’re there, I’m going to come over here and try this one. As you can see, the temperature varies across the board. Okay. And oh, we’re going good there. Okay. So, what I’m going to do is I’m going to uh go ahead and take one or two of these off, let the rest uh go ahead and get up to temperature, and then I’ll meet you back at the island for a little beauty shot. And I got a little surprise for you when you get there. Look, Vinnie Speedini. Like I said, I still don’t know what his last name is. Hey, Maron, this is for you, my brother. Vinnie Speedini. Look at this. This is Oh, look at how gorgeous this looks. Come on down here. I’m going to show you. Look at this. And this is the little surprise I had for you. A little bit of pasta. Look at this. This is felli. Faccelli. Well, don’t see this on top of there. Those are just little tiny bits of uh sundried red sundried tomatoes. That’s right. So now before I do anything, I’m going to come over here and I’m going to mix in I’m putting it in lemon, my lemon uh butter and that’s going to go over the speed and it’s going to go over the pasta. Whoa. It’s going to go over the pasta. Where’d it go there? Okay. So, if you want to come on in here, I’ll go ahead and do uh the pasta first. I’ll show you that. Okay. So, this is all me nicely mixed. You get it just like this. And you just drizzle it over just like this. On that lemon in there is going to kick your butt, too. Okay. Just like so. Okay. Just like that. And now I’m going to go ahead and go over here and I’m going to drizzle it over the speedy. Look at that. Look at how nice that looks. Just like so. on the bottom here. Just a little bit right there. A little bit right there. Just a touch more. Okay. Now that I’ve done that, I’m going to come over here and get some basil in Italian. Buzzy go. Buzzy go. I used to have to go down to the garden. Especially on Sundays when we made sauce meatballs. My mother say, “Hey, go downstairs. Get the buzzy go.” I’m going go, “What’s that, ma? Get over here. I’ll You know what it is? It’s basil.” So, we used to grow it in the garden. So, I’m going to go ahead and top that. Where’s that going to go, folks? It’s going to go on top of here with the on top of the jelly. Right on top. Just like so. Okay, there you go. A little bit of butter to go. And then on top of that, not finished yet. Little Parmesan cheese. Look at that. Come on in. Put this. And I got to tell you, tell me about it. Look it. This is a treasure. Huh? It’s a treasure from Vito’s Italian coin. Speedini. Speedini. A little bit of pasta. Remember it’s uh Vinnie Speedini. Speedini means skewers. Okay. Thanks for joining us today. Go to vtosataliancooa.com or on YouTube at vtosatal coachina. Please subscribe. We sure love you here. Thanks for joining our family. Ao for now. Heat. Heat. N. [Music] Heat. Heat. [Music] [Applause] [Music] Heat. Heat. [Music]
1 Comment
Very nice