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Welcome to my Kabob Party Day Three.
I am presenting gorgeous grilled goodies here everyday for a week. That's seven skewers lined up on the BBQ, because everybody likes food on a stick!
Today I have yet another simple summer skewer. It’s just one ingredient grilled to perfection and served with a condiment that makes it a complete experience.
Tomorrow I will start sticking a few varied combinations of ingredients on these sticks. But for today I am grilling up boneless chunks of chicken thighs, and nothin' but... I generally prefer the dark meat, especially for grilling. White meat can get so dried out and flavorless in the wrong hands. It’s much harder to overcook thighs, even when boneless. So it a good candidate for skewers. Because I as said yesterday a Kobob Party is perfect for seasonal entertaining because the prep can be done in advance. The cooking is so simple even the non-cooks amongst can handle the culinary task. Leaving you time to throw your magic behind some other aspect of the meal.
Today's recipe comes from the magazine La Cucina Italiana word for word. Even the photo looks similar (how'd that happen??). Somebody must have told them what I am up to because they have a whole feature in the August 2010 issue dedicated to spiedini (Italian Grilled Skewers). Pick up the issue if you still have not had enough grilled meat by the end of this week!
I have chosen Spiedini di Pollo con al Cetriolo (Chicken Skewers with Chopped Cucumber, Arugula & Olives)
I should have known that the Italians would embrace the idea of grilled meat on a stick becaiuse it is often served al fresco. Which seems seems so very much in tune with seasonal Italian dining and is well-suited to simple ingredients served at their very best, often in a casual setting.
These chicken kabobs are marinated in a simple combination of white wine, garlic and rosemary. Then they are quickly grilled over a hot flame and served with a flavorful mixture of cucumber, arugula and olives with just a hint of heat in the form of red pepper flakes. It’s what I would refer to as a tapenade and it takes these simple summer skewers and really elevates them with bold flavor.
Chicken Skewers with Chopped Cucumber, Arugula & Olives serves 4 CLICK here for a printable recipe
- 1 3⁄4 lb boneless chicken thighs, cut into 32 pieces
- 1⁄2 c dry white wine
- 2 clv garlic, thinly sliced
- sea salt
- freshly ground black pepper, as needed
- oil for grill
- 1 c finely chopped, peeled and seeded cucumber
- 1⁄3 c finely chopped arugula
- 1⁄3 c finely chopped kalamata olives
- 3⁄4 t fresh thyme leaves
- 1⁄4 t red pepper flakes
- very good olive oil for drizzling
In a large bowl, combine chicken, wine, garlic, and rosemary; stir to combine. Cover mixture and marinate at room temperature for 30 minutes.
Prepare a charcoal grill for direct-heat cooking over medium-hot coals (medium-high for gas).
Thread chicken pieces onto 8 skewers season with salt and pepper. Grill skewers on a lightly oiled grill rack, turning frequently, until chicken is cooked through, about 10 minutes. Transfer skewers to a large serving plate.
In a bowl stir together cucumber, arugula, olives, theme and red pepper flakes. Spoon mixture over skewers and drizzle with olive oil.
SERIOUS FUN FOOD
Greg Henry
Sippity Sup
Comments
I concur...
I like 'em dark too. And throw in some tall and handsome while you're at it.
Looks amazing!
The colors on these kabobs look amazing!! Congrats on top 9!
I luv that there's cucumber
I luv that there's cucumber and kalamata in the flavorings/marinade...I might even add a squeeze of lemon to it. Sounds so good...great kabobs, I need to make this!
When we lived in Italy, I
When we lived in Italy, I could buy ready made spiedini either meat or fish at the supermarket. Easy and good. But yours are so much better! I love the flavors. They do look moist and flavorful. Great summer dish.
This reminds me of...
a creation that purportedly originated in Binghamton, NY (upstate, where I attended undergrad) - the Spiedie sandwich (http://en.wikipedia.org/wiki/Spiedie), it's so similar to this, but in an Italian roll! Anyway, these look so tasty, and I couldn't agree with you more that dark meat works so much better than white in a case like this!!
Love this series :)
I'm with you, dark meat is
I'm with you, dark meat is the way to go, I think the thigh is my favorite part of the chicken...well after crispy skin that is.
Your schtick is looking good over here!
...and I mean your sense of humor of course- Love skewers, fun way to eat food and not be so messy!
I'm with you on the chicken
I'm with you on the chicken thighs. Anyone who thinks breasts are better. Is just wrong. (God that is just an innuendo waiting to happen.)
I really like your flavor additions!
I'm partial to dark chicken
I'm partial to dark chicken for grilling too. If I use a gas grill (no gasping please) for quick kebobs, any tips for added flavor?
Spiedini
Is that where the "spiedies" in the North East come from? Seems like a natural connection with Italian immigration bringing it over and then being Americanized.
These kabobs look sharp, Greg. Haven't had any spider bites with all this grilling, have you? :) ;)
No Spider Bites
I am still too chicken to crawl under the house! GREG
You can't beat a great pair of thighs
or kabobs :)
These look yummy and I totally agree with you on using chicken thighs instead of the breasts. In fact, I've got a pot of chicken thighs cooking away right now. They're so forgiving. If only my own were....
Another kabob winner
I'm liking this kabob series! I'm pretty much married to my grill and am always looking for new recipes. I agree about the thighs. I'm not anti-white meat, but chicken thighs are definitely more moist and I think have more flavor. I'm like that at Thanksgiving, too - gotta have the dark meat. I printed this one and the shrimp out. That photo is gorgeous.
party
that looks like a party on a plate -
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