Chicken Spiedino Spiedies Speedies Recipes

Steps:

• Dice chicken breasts into 1" cubes.
• Whisk all other ingredients together to form marinade. Set some aside for basting or sauce if desired (though I don't think this is necessary).
• Add marinade to chicken and refrigerate overnight, stirring occasionally (the acidic nature of the marinade will 'chemically' cook the meat partially).
• Thread 5 or so cubes onto metal or soaked bamboo skewers and grill for a few minutes either side, just until meat is firm (remember, they're already partially cooked by the marinade).
• Place two skewers on a fresh bread roll or Italian bread, grip the meat firmly with the bread and pull out skewers.
• Enjoy!

Steps:

• 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.

Steps:

• For the dipping sauce:.
• Mix all ingredients together just until blended.
• Chill 1-2 hours to blend flavors.
• For the marinade:.
• Whirl in blender and chill until needed.
• Pound the chicken breast between sheets of waxed paper until an even thickness of 3/16 inch overall.
• Cut the chicken breast meat into 1 inch squares and add to the marinade, covering completely.
• Allow to marinate for two hours, refrigerated.
• Remove from the marinade after two hours and drain and discard marinade.
• While the chicken is marinating, wash the bell peppers and cut into one-half by one inch pieces, to ensure proper cooking.
• Cut the onions into half-inch by one inch pieces and separated into individual layers.
• Assemble the Spiedies in the following order: red bell pepper, onion, chicken (folded into C shape on the skewer), green bell pepper, onion, chicken (C shape), alternately, finishing with a red pepper strip after the fourth piece of chicken on each skewer.
• Spread the skewered items out on each skewer, so they will cook evenly and quickly.
• Place the Spiedies on a grill or a griddle and cook approximately one minute per side, turning four times.
• Serve immediately with Spiedino (Spiedies) dipping sauce, about 1/4 cup per serving.

Steps:

• Preheat oven to 350 degrees F.
• Spray a baking pan lightly with cooking spray. Wrap each chicken strips around each cheese cube and secure with a toothpick. Dip chicken in olive oil and then roll in bread crumbs. Place chicken in the baking pan. Top with bay leaves and sliced onions. Bake for 15 to 20 minutes, or until chicken is fully cooked through, and cheese has melted, and bread crumbs are golden brown. Serve.

Steps:

• Cut the chicken breasts into large cubes. Place the chicken in a large sealable container and pour the spiedie marinade over. Mix well, cover and refrigerate for at least 12 hours (best if marinated for 24 hours). Be sure that the meat is fully submerged and to maximize the flavors, stir once or twice throughout the marinating process.
• Remove the chicken from the marinade and place the chicken on the grill over medium heat turning frequently. Grill for about 10 to 12 minutes. Cut the largest piece in half to make sure that the meat is cooked all the way through.
• Spread butter on the inside of the steak rolls, grill the insides until just crisp and place the chicken on the rolls.

Steps:

• Place chicken breasts between sheets of plastic wrap; pound chicken gently with mallet until very thin (about 1/8 inch thick).
• On waxed paper, combine bread crumbs, cheese, parsley, lemon peel and garlic.
• In shallow dish, combine olive oil and melted butter.
• Dip chicken into butter mixture; coat with crumb mixture.
• Tightly roll up and secure with wooden toothpicks, if needed.
• Cut into 1-inch-thick pieces; thread onto metal skewer.
• Remove wooden picks.
• Repeat with remaining chicken.
• To grill; Place skewers on lightly greased grid over medium hot coals.
• Cover and grill for 5 minutes per side or until chicken is cooked through.
• Note: To reduce fat and calories, substitute 1/4 cup buttermilk for the butter/oil mixture.

Steps:

• In a large resealable bag, combine the canola oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt, and pepper. Place the beef cubes into the marinade, seal and shake to mix and coat the beef. Marinate in the refrigerator overnight, or for up to 3 days.
• Preheat an outdoor grill for medium heat. Thread the beef cubes onto 8 skewers, dividing evenly. Discard the marinade.
• Cook the meat on the grill for 15 to 20 minutes, or until cooked to your liking (you can make a test skewer if you want). To serve, place a whole skewer of beef on a slice of French bread. Hold onto the meat using the bread, and pull the skewer out.

Steps:

• Combine oil, wine, lemon juice, vinegar, salt, pepper, thyme, oregano, tarragon, red pepper flakes, and cayenne pepper in a bowl. Stir in onion and garlic. Add chicken cubes last; coat thoroughly.
• Pour mixture into a resealable freezer bag, making sure there is as little air as possible in the bag. Wrap bag in a paper towel and slide it into another resealable bag so that the zippers are at opposite ends. Refrigerate, flipping over every 12 hours, for 2 to 3 days.
• Soak wooden skewers in water. Thread the chicken cubes through the skewers, discarding marinade.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the chicken skewers, flipping halfway, until juices run clear, 8 to 10 minutes.

Steps:

• Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds.
• Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes.
• Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes.
• Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.

Steps:

• Place the cubed chicken into a large resealable plastic bag or container, add the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper. Seal the container and shake until combined. Refrigerate for 1 to 3 days, shaking the container to turn the meat every 6 to 8 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. When you are ready to cook, remove meat from the marinade and place on skewers.
• Place the skewers on the preheated grill and cook, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F (75 degrees C). Be careful not to overcook or the meat will be very dry. Serve the grilled meat on Italian bread or hot dog rolls.

Steps:

• Whirl all ingredients in the blender.
• Chill until needed for marinating.