Sunday, June 01, 2008

Terzo’s Chicken Spiedini

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Terzo’s Free Range Chicken Spiedini with Bread, Cilantro, Chile & Onion

Yield: 12 Spiedini (skewers)

12 8″ Bamboo Skewers
2 Skinless, Boneless Free Range Chicken cut into ½” cubes
½ Loaf Country White Bread, crusts removed & cut into ½” cubes
1 lg Yellow Onion, cut into ½” cubes
1 recipe Chicken Marinade
2 Tbls Olive Oil
Salt & Pepper to Taste
¼ cup Cilantro Leaves, roughly chopped

Soak the skewers in warm water.
Place the cubed chicken into a mixing bowl & toss thoroughly with 2 Tbls of the marinade (recipe follows). Toss the bread cubes in another bowl with the olive oil & salt & pepper to taste.
Skewer the chicken, bread & onion in that order then repeat ending with an extra cube of chicken. You should end up with 3 cubes of chicken & 2 cubes of bread & onion on each skewer.
Grill over a medium wood or charcoal fire until just done. Brush on the remaining marinade & sprinkle with the cilantro leaves.

Chicken Marinade
1 ea Garlic Clove, peeled & sliced
1 ea Bay Leaf, crumbled
2 tsp Sweet Paprika
½ Tbls Salt
¼ tsp Dried Crushed Chile Flakes
1 ea Serrano Chile, chopped
¼ tsp Ground Black Pepper
2 Tbls Chopped Cilantro
2 tsps Sherry Vinegar
2 Tbls Olive Oil

Place all ingredients into a food processor & blend until combined & coarsely chopped.

This recipe is courtesy of Chef Mark Gordon of San Francisco’s trendy restaurant Terzo. Gordon’s dishes are inspired from his travels to Portugal, Spain, Morocco, France, and Italy. The Free Range Chicken Spiedini with Bread, Chili and Onions is a typical dish of Sicily.