Last Updated on June 5, 2024
Garozzo’s chicken spiedini recipe took the world by storm. Today, we will be recreating it from scratch! This recipe takes a while, but is very easy!
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What Is This Garozzo’s Chicken Spiedini Recipe?
Garozzo’s is a famous family-run Italian restaurant in Kansas City. They currently only have two branches there. However, despite being small, Garozzo’s rose to fame quickly thanks to its authentic and affordable Italian menu.
Their chicken spiedini menu became especially popular amongst the community. Now, what exactly is spiedini?
Well, to put it simply, spiedini is the term used to describe any type of skewered meat. So, chicken spiedini is any type of chicken kebab.
That being said, traditionally it is made in a very specific way. First, the meat is marinated to help tenderize and flavor it. Then, it is rolled in Italian bread crumbs. Finally, it is skewered and grilled in an oven.
What further makes Garozzo so famous is that they serve their chicken spiedini in 4 different ways!
Today, we will specifically make their classic Garozzo’s chicken spiedini recipe. This dish is made with skewered meat as described above. But, it’s served with Amogio sauce and other flavoring ingredients.
This Italian sauce is made with a combination of garlic, lemon juice, olive oil, and herbs. Then, they also serve the chicken spiedini with a side of pasta and sugo (another type of tomato sauce.
So, in today’s recipe, we will recreate this classic dish with a delicious chicken spiedini served over pasta with a sugo sauce.
What You Need To Make Our Garozzo’s Chicken Spiedini Recipe
Ingredients for the chicken spiedini (element #1)
- 2 pounds chicken breasts, boneless, skinless, cubed into 1-inch pieces
- 6 garlic cloves, crushed
- 2 teaspoons lemon juice
- Lemon zest, optional
- 1/2 cup olive oil
- 1/2 cup white wine
- 1 teaspoon salt
- 1 cup Italian bread crumbs
Ingredients for the Sugo sauce (element #2)
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- Salt and red pepper flakes, to taste
- 1 1/2 big (22 ounces) canned crushed tomatoes
- 1/2 cup red wine, optional
- Handful of fresh basil leaves
Ingredients for the Amogio dipping sauce (element #3)
- 6 tablespoons salted butter
- 6 tablespoons olive oil
- Salt and red pepper flakes, to taste
- 3 tablespoons lemon juice
- 1 1/2 tablespoons fresh Italian parsley, finely chopped
Ingredients for garnishes and other servings (element #4)
- Spaghetti, cooked to package instructions
- Fresh basil leaves
- Grated parmesan cheese, finely grated
Equipment
- Airtight container
- Plastic or saran wrap
- Large saucepan
- Rubber or silicone spatula, optional
- Wooden spoon, optional
- Small saucepan
- Whisk
- Roasting tray
- Foil
- Metal or wooden skewers
- Tongs
Step by step instructions
Step 1: Marinate the chicken
To start, combine the diced chicken, crushed garlic, lemon juice and zest, olive oil, white wine, and salt in a large bowl. Mix the ingredients well so the chicken is coated.
Then, cover it directly with plastic wrap and allow it to marinate in the fridge for 24 hours.
Step 2: Make the Sugo sauce
While your chicken is marinating, you can make your sugo and amogio sauce. Start with the sugo sauce, which has a longer shelf life and can be reheated.
To start, heat the olive oil in a large saucepan over medium-high heat and saute the onions and garlic until they start to lightly brown. Then, remove the garlic and add the salt, pepper, bay leaf, tomatoes, and wine.
Bring your sugo sauce to a simmer over medium-high heat and allow it to cook for 1 hour while covered. Then, remove the lid and allow it to reduce for 15-20 minutes.
Finally, remove it from the heat and stir in freshly torn basil leaves. Set it aside until needed and reheat before serving.
Step 3: Make the Amogio sauce
You can also make the Amogio dipping sauce in advance. To start, melt together the butter, oil, salt, and red pepper flakes. Use medium heat to prevent the ingredients from burning too much.
Then, whisk until you have a uniform mixture. Finally, add the lemon juice and parsley and stir the sauce well. Again, reheat it before serving it over Garozzo’s chicken spiedini recipe.
Step 4: Assemble the chicken skewers
First, preheat your oven to 400ºF (200ºC). Line a roasting tray with aluminum foil.
Once your chicken has marinades, place them into a large bowl with breadcrumbs. Make sure all sides are well coated. Transfer the crumb-coated chicken pieces onto a plate lined with paper towel. Repeat until all the chicken has been crumbed.
Next, add the pieces of chicken onto your skewers. Use about 5 pieces per portion.
Step 5: Bake the chicken spiedini
Place the chicken skewers onto the lined roasting tray. Then, bake them for roughly 15 minutes before flipping them over. Bake them for another 10 minutes until they are all golden brown.
Step 6: Assemble your Garozzo’s chicken spiedini recipe
To assemble, drizzle your freshly baked chicken with your Amogio sauce. Then, place it on a plate. Serve it alongside some cooked pasta and your sugo sauce.
You can garnish your entire dish with some fresh basil and grated parmesan cheese.
Expert Tips And Tricks
- If you only have wooden skewers, make sure to soak them in water for 15 minutes before using them in the oven. Otherwise, they will catch alight and burn.
- You can prepare every element of this recipe in advance. The sugo sauce can even be frozen for a couple of months! Once you are ready to use and assemble your spiedini, you can thaw and reheat these elements.
Preparations Times And Servings
| Preparation Times | Baking Times | Cooking Times |
| 20 minutes | 25-30 minutes | 1 hour 15 minutes |
Wrapping Things Up – The Best Garozzo’s Chicken Spiedini Recipe
As you can see, while our version of Garozzo’s chicken spiedini recipe takes a while to make, many of the elements can be prepped in advance. This means, ultimately you can skewer and bake the chicken and reheat the sauces.
If you still have any questions about this recipe, don’t hesitate to ask us in the comments below!
FAQs
What is chicken spiedini made of?
Chicken spiendini, in the simplest form, is a chicken kabob or skewered chicken meat. Usually, they are breaded and served with a garlic-butter sauce. They are slowly charred over medium-high heat to give them a juicy and flavor-filled quality. But, the recipes and cooking methods for spiendini (and chicken spiendini) vary greatly.
What is a spiedini?
Spiendini is a type of dish that has thousands of variations. Traditionally, they are some type of Italian kebob or skewered meat. It is said that anything in this form classifies as a type of spiendini. They differ in the way they are cooked, seasoned, marinaded, and even battered and deep fried.
How do you reheat spiedini chicken?
You can reheat your chicken spiendini inside an oven over medium-high heat or inside a microwave. In either case, we highly recommend removing the skewer to prevent it from burning. Only wet skewers can be placed inside an oven. These won't burn or catch alight like their dry counterparts. If you reheat the chicken spiendini in a microwave, only do so for 30-60 seconds.
What does chicken spiedini taste like?
The exact flavor of chicken spiendini depends on the precise ingredients used. Usually, it naturally tastes like chicken. But, because it is often charred, it will have some smokiness to it. Furthermore, it is served with a garlic-butter sauce. This sauce also usually has a lot of herbs in it, so you can also exact those coming through strongly.
Tasty Garozzo’s Chicken Spiedini Recipe With 4 Easy Elements
Equipment
- Airtight container
- Plastic or saran wrap
- Large saucepan
- Rubber or silicone spatula, optional
- Wooden spoon, optional
- Small saucepan
- Whisk
- Roasting tray
- Foil
- Metal or wooden skewers
- Tongs
Ingredients
Ingredients for the chicken spiedini
- 2 pounds chicken breasts, boneless, skinless, cubed into 1-inch pieces
- 6 garlic cloves, crushed
- 2 teaspoons lemon juice
- Lemon zest, optional
- 1/2 cup olive oil
- 1/2 cup white wine
- 1 teaspoon salt
- 1 cup Italian bread crumbs
Ingredients for the Sugo sauce
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- Salt and red pepper flakes, to taste
- 1 1/2 big (22 ounces) canned crushed tomatoes
- 1/2 cup red wine, optional
- Handful of fresh basil leaves
Ingredients for the Amogio dipping sauce
- 6 tablespoons salted butter
- 6 tablespoons olive oil
- Salt and red pepper flakes, to taste
- 3 tablespoons lemon juice
- 1 1/2 tablespoons fresh Italian parsley, finely chopped
Ingredients for garnishes and other servings
- Spaghetti, cooked to package instructions
- Fresh basil leaves
- Grated parmesan cheese, finely grated
Instructions
- Marinate the chickenTo start, combine the diced chicken, crushed garlic, lemon juice and zest, olive oil, white wine, and salt in a large bowl. Mix the ingredients well so the chicken is coated.Then, cover it directly with plastic wrap and allow it to marinate in the fridge for 24 hours.2 pounds chicken breasts, boneless, skinless, cubed into 1-inch pieces, 6 garlic cloves, crushed, 2 teaspoons lemon juice, Lemon zest, optional, 1/2 cup olive oil, 1/2 cup white wine, 1 teaspoon salt
- Make the Sugo sauceWhile your chicken is marinating, you can make your sugo and amogio sauce. Start with the sugo sauce, which has a longer shelf life and can be reheated.To start, heat the olive oil in a large saucepan over medium-high heat and saute the onions and garlic until they start to lightly brown. Then, remove the garlic and add the salt, pepper, bay leaf, tomatoes, and wine.Bring your sugo sauce to a simmer over medium-high heat and allow it to cook for 1 hour while covered. Then, remove the lid and allow it to reduce for 15-20 minutes.Finally, remove it from the heat and stir in freshly torn basil leaves. Set it aside until needed and reheat before serving.2 tablespoons olive oil, 1 small onion, finely diced, 3 garlic cloves, minced, Salt and red pepper flakes, to taste, 1 1/2 big (22 ounces) canned crushed tomatoes, Handful of fresh basil leaves, 1/2 cup red wine, optional
- Make the Amogio sauceYou can also make the Amogio dipping sauce in advance. To start, melt together the butter, oil, salt, and red pepper flakes. Use medium heat to prevent the ingredients from burning too much.Then, whisk until you have a uniform mixture. Finally, add the lemon juice and parsley and stir the sauce well. Again, reheat it before serving it over Garozzo's chicken spiedini recipe.6 tablespoons salted butter, 6 tablespoons olive oil, Salt and red pepper flakes, to taste, 3 tablespoons lemon juice, 1 1/2 tablespoons fresh Italian parsley, finely chopped
- Assemble the chicken skewersFirst, preheat your oven to 400ºF (200ºC). Line a roasting tray with aluminum foil.Once your chicken has marinades, place them into a large bowl with breadcrumbs. Make sure all sides are well coated. Transfer the crumb-coated chicken pieces onto a plate lined with paper towel. Repeat until all the chicken has been crumbed.Next, add the pieces of chicken onto your skewers. Use about 5 pieces per portion.1 cup Italian bread crumbs
- Bake the chicken spiediniPlace the chicken skewers onto the lined roasting tray. Then, bake them for roughly 15 minutes before flipping them over. Bake them for another 10 minutes until they are all golden brown.
- Assemble your Garozzo's chicken spiedini recipeTo assemble, drizzle your freshly baked chicken with your Amogio sauce. Then, place it on a plate. Serve it alongside some cooked pasta and your sugo sauce.You can garnish your entire dish with some fresh basil and grated parmesan cheese.Spaghetti, cooked to package instructions, Fresh basil leaves, Grated parmesan cheese, finely grated
Notes
Nutrition
My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.
You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.
