Spiedini Toscana
I could not wait for summer to arrive this year just so that I could dust off the barbecue and make this dish again. Spiedini in Italian means meat on a skewer, in other words a kebab.
I would like to say that the inspiration came from my holiday to Italy and the rolling hills of Tuscany but in this case it is less romantic. The inspiration came from my visit to New York. Well I could say that there is a big Italian community in New York and that I have eaten the best ever cannoli in Little Italy but I hope my find is authentic Italian.
I found this dish -pieces of meat coated in breadcrumbs on a skewer called spiedini in one of the hundreds of beautiful delicatessens in New York city and thought that this concept was well worth exploring.
I love the Italians way of thinking and I simply adore their cooking. Their philosophy is to grow fresh fruit and vegetables, eat it when it’s at it’s best and keep the recipes simple.
For this spiedini recipe I have chosen to use chicken thighs which I cut into pieces. Then I made a garlic infused lemon butter to roll the chicken in before coating them in breadcrumbs laced with Parmesan cheese, parsley and lemon zest. It’s a simple affair but truly delicious. The chicken retains it’s moisture and the zingy fresh lemon flavour is feast for your taste buds with every bite. This dish screams summer to me!
I cook these spiedini on a coal barbecue and it’s simply delicious. You might think that the breadcrumbs would burn but they do not at all, they become crispy and golden, the courgette acts as a blanket and helps to steam the chicken inside.
This dish is a true show stopper in every sense of the word, it’s pretty and tastes magnificent!
- 500g free range chicken thighs, skin and bones removed
- 40g extra virgin olive oil
- 1 small clove of garlic, crushed
- 40g unsalted butter melted
- 20g lemon juice
- 50g course breadcrumbs, such as panko honey crumb
- 20g continental parsley
- Salt and freshly ground pepper
- 1tsp oregano
- zest of two lemons
- 30g Parmesan cheese
- 2 medium green courgettes
Prepare the chicken by removing the skin and bones, I normally weigh the chicken after I have removed the bones and skin so allow extra weight for the waste.Cut the chicken thighs into 25 -30g pieces and set aside.
Mix the ingredients for the crust. Chop the parsley and oregano, keep it fairly course approximately the same size as the crumbs. Add the course breadcrumbs, lemon zest and grated Parmesan Cheese.
In a small saucepan melt the butter and olive oil. Once melted add the crushed garlic, lemon juice and seasoning.
Dip each piece of chicken into the melted butter the roll it in the crumb mixture. Use your hands to press the crumbs on firmly. Lay the chicken pieces on a lined baking tray and let them rest in the fridge for about 10 minutes.
While the chicken sets in the fridge wash the courgettes and slice them about 2mm thick using a sharp mandolin. Cut long ribbons.
Wrap each piece of crumbed chicken in a courgette ribbon and gently roll them in a spiral shape. Skewer four pieces of courgette wrapped chicken on each skewer. One skewer makes a good portion.
Light the barbecue, I like to use a coal barbecue but gas works just as well. Cook the spiedini over a cool barbecue, if you are planning to cook a few items then I would suggest that you cook the spiedini towards the end once the coals have cooled slightly. Turn them all the time to ensure a even golden brown colour and that they cook all the way through.
Serves 4
Food Fanatics Tips
Use chicken breast if your prefer, the crumb and courgette coating protects the chicken and you will still retain a moist chicken dish. This recipe works just as well in the oven ,preheat the oven to 200°C, place the spiedini on a lined baking sheet and roast for 18 minutes turning them once during the cooking time.
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We made these a couple of times last year, both on the barbecue and in the oven, and they tasted as divine as they look. The flavours just work so wonderfully together, and although they take a bit of work, they’re really quite simple and pleasurable to make. Being optimistically British (or maybe Britishly optimistic…?) as we are, a friend’s having the first barbecue of the season tomorrow, and I’m excited to be bringining some of these again (along with a scarf and hat!).
Phew – I was relieved to see your cooks tip. It’s freezing, literally, here this weekend and no bbq weather. This sounds like a light fresh option in these cold dark winter nights.
What a fascinating way of cooking chicken! I am very intrigued. I’m definitely going to be trying them as I am a BBQ addict.
These look really fantastic Madalene. Such a change from burgers and sausages.
Look forward to trying them when my little courgettes finally grow up!
Sophie, I really hope you enjoy this dish. We where ah, oh and all cute noises when reading about your baby courgettes. I have also planted courgettes and can also not wait for them to grow up too! Happy growing and cooking. Maddy
They look so delicious. I love chargrilled courgettes and this looks like such a great way to make them even better. Now I’ve just got to go out and get a barbecue!