Create a Mediterranean family style meal

Terzo's Free Range Chicken Spiedini
with bread, cilantro, chile and onion
By Chef Mark Gordon

Yield: 12 Spiedini (skewers)


  • 12 8 " Bamboo Skewers
  • 2 lb 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 and toss thoroughly with 2 Tbls of the marinade (recipe follows). Toss the bread cubes in another bowl with the olive oil and salt and pepper to taste.

Skewer the chicken, bread and onion in that order then repeat ending with an extra cube of chicken. You should end up with 3 cubes of chicken and 2 cubes of bread & onion on each skewer.

Grill over a medium wood or charcoal fire until just done. Brush on the remaining marinade and 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 and blend until combined and coarsely chopped.

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