Spiedini Kabobs with Caprese Relish

Just in time for Labor Day – the best chicken kabobs you will ever eat. I recently attended an Italian society picnic where I was introduced to home-made Spiedies. The name derives from the Italian spiedini or spiedo ("skewer" and "spit"). I case you are not familiar with Spiedies, the dish originated in Binghampton NY and consists of cubes of chicken, pork, lamb, veal, venison or beef which are marinated for at least 2 days, grilled on spits and served in a submarine roll. The key to this dish is the marinade which consists of fresh herbs, oil and vinegar which penetrate deeply into the chicken. This is one dish that you do not want to substitute dried herbs. It will not taste the same.

Marinade Ingredients

¾  C Olive Oil

¼  C White Vinegar

5 TBS Fresh Mint (finely chopped)

5 TBS Fresh Parsley (finely chopped)

2 TBS Fresh Oregano (finely chopped)

1 tsp Fresh Lemon Juice

2 Cloves Garlic (minced)

1 Bay Leaf (finely crushed)

2 tsp Kosher Salt

1 tsp Freshly Ground Black Pepper

1½  tsp Crushed Red Chile Flakes

Caprese Relish*  (optional)

1 pt Cherry Tomatoes (quartered)

1 lb Fresh Mozzarella (cut into 1” pieces)

¼ C Fresh Basil (chopped)

1 TBS Capers (drained) – Optional

¼ C Extra Virgin Olive Oil

¼ C Red Wine Vinegar

1/8 tsp Table Salt

Additional Ingredients

1½ lb Boneless Chicken Breasts (cut 1¼″ cubes) *

10 wooden skewers (soaked in water for 30 minutes)

Potato Hot Dog Roll or Hogie Roll (toasted) *

In a large zipper top bag, mix all of the marinade ingredients. Cut the chicken into 1” square pieces and place them in the marinade. Marinate for at least 24 hours or up to 48 hours. Squeeze any air out of the bag and refrigerate until you are ready to grill.

Mix the ingredients for the Caprese Relish in a small bowl. This can be made up to 24 hours in advance.

Heat your grill to medium high. Brush the grill with oil. Thread the chicken onto the skewers while your grill is heating. Grill until the chicken is slightly charred and has reached a temperature of 165°F using an instant read thermometer.  Place a skewer of chicken on a toasted Potato Hot Dog Roll and serve immediately topped with a spoonful of Caprese Relish.

NOTE: It’s very easy to overcook the chicken. Use an instant read food thermometer to ensure that the chicken is cooked to 165°F. If you overcook it, the chicken will be dry and tough.

* Pronto Substitutes

Chicken – You can substitute lamb, pork, venison or beef.

Rolls – you can substitute a baguette or your favorite sub roll.

Caprese Relish – If you don’t want to make the Caprese relish just sprinkle with some fresh squeezed lemon juice.

To print a copy of this recipe go to Speidini Kabobs with Caprese Relish.