Grilled Chicken Skewers with Piadina — Spiedini di Pollo, Piadina e Salsa Verde
Romagnolo-style chicken skewers — cubed chicken thigh marinated with garlic, lemon, and rosemary, threaded with red onion and grilled, served wrapped in warm piadina with rocket and a sharp parsley-caper salsa verde.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 480g chicken thigh into 3cm cubes. Toss with 4 tbsp olive oil, 4 minced garlic cloves, 2 tbsp chopped rosemary, lemon zest, 0.5 tsp salt, and black pepper. Marinate 15 minutes at room temperature. Soak 4 wooden skewers in water 10 minutes. Cut 2 small red onions into 16 wedges total. Combine 40g chopped parsley, 2 tbsp chopped capers, 2 minced anchovies, 2 minced garlic cloves, 2 tbsp breadcrumbs, 2 tsp vinegar, and 2 tsp lemon juice. Stir in 1/4 cup + 2 tbsp olive oil and 0.25 tsp salt. Rest salsa verde 10 minutes.
Grill
Heat a cast-iron grill pan over medium-high heat 3 minutes until smoking. Thread chicken cubes and onion wedges alternately onto skewers, about 4 of each per skewer. Lay skewers on the hot pan. Cook 3 minutes per side, 12 minutes total turning every 3 minutes, until chicken reaches 75°C internally and all sides are char-marked.
Wrap
While skewers finish, warm the 2 piadinas on the same pan off the heat, 30 seconds per side. Lay warm piadinas on a board. Spread half the salsa verde across each. Pile 30g rocket on top of each. Slide chicken and onion off skewers onto the rocket. Spoon remaining salsa verde over.
Plate
Roll up each piadina around the filling or fold in half. Cut diagonally and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.