Chicken Spiedini

I was talking to one of my Italian co-workers and she mentioned something about spiedini. It instantly caught my attention. I asked her that really is, she said it means food cooked in skewers! That's the Italian way to grill the food! Well that's kebab! It certainly didn't sound anything like spiedini! Spiedini-the word itself is so much musical! Full of different notes that could make exciting music. And it's so easy to prepare! Only a handful of ingredients and you're on your way to taste the juiciest, most succulent chicken breast.

I will definitely use the skewers once I start grilling in summer. Since I was using my trusty cast iron skillet, I didn't bother to skewer the chicken pieces. Also, my family don't like to take time to pull out the chicken off the skewers when they are hungry!

I followed the exact recipe, given by my co-worker's mom. They serve it over pasta with hot marinara sauce. Since I had some spinach pesto in my fridge, I built the theme of dual color dish! Mark commented that this is the kind of food we eat on the cruise ships(we love cruising, have taken about 9 cruises since 2002!). That was the biggest complement.

Chicken Spiedini

Ingredients
2 lbs chicken breast, boneless, cut in big chunks
1/4 cup olive oil
Salt, pepper
1 tbsp dried oregano
1 tbsp fresh rosemary, chopped
Juice of half a lemon

How to:

Marinate the chicken with all the ingredients for at least 2 hours. Overnight the better. Grill until chicken is cooked through. Serve with your choice of sauce.