Spiedies made with zesty lemon flavors these skewers of chicken breast.
I made these last night after finding this recipe in the new issue of Summer Grilling by Cook’s. I know that spiedies are usually sandwiches but I didn’t want to do the bread. I just did the skewers and used the mayonnaise mixture as a dipping sauce. I served it with grilled vegetables, it was so good. I love Cook’s Magazine recipes, they do so much research and their recipes always work! It is the one magazine I never throw out.
A few weeks ago I went thru my cooking magazines as it just was time to get rid of the ones I never go back to. I had 5 milk crates full of them going back to the 80’s. I tried putting them on Craigslist to give them away but found no takers much to my surprise. I did however find a magazine from the 80’s with a croissant recipe that I thought was forever lost. I am hoping to find the time this week to still make them. You’ll see them here when I do. Why is it so hard to get rid of things like this? I hope to be moving soon and I am trying to downsize. I am also going to downsize my cookbooks if I can. I have been collecting cookbooks since the 70’s and love collecting regional, vintage and technical books.
I have decided now when I buy magazines I am going to scrapbook the ones I think I might want to try at some time. I have always had a hard time tearing up my magazines but after throwing so many out with recipes I know I would of wanted to try, I think this might work for me. Do you like tearing up your cooking magazines and what do you do with them. Leave me a comment, I’d love to hear how you do it.
- 1/2 cup olive oil
- 2 garlic cloves - minced
- 2 teaspoons lemon zest
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano
- 1/4 teaspoon red pepper flakes
- 1 1/2 lbs. chicken breasts
- 1 tablespoon lemon juice
- 3 tablespoons mayonnaise
- 1 tablespoon red wine vinegar
- 6 6inch submarine buns or French buns if making sandwiches
- Mix all of the marinade ingredients together. Transfer 2 tablespoons of the marinade to a little bow and whisk in mayonnaise, lemon juice and red wine vinegar. Refrigerate sauce until ready to use.
- Prick the chicken breasts with a fork all over. Cut the chicken into 1 1/4 inch chunks. Add to the marinade. Refrigerate covered for at least 30 minutes and up to 3 hours.
- Remove from marinade and thread onto skewers.
- Preheat the grill for 15 minutes on high. Cook the chicken skewers for about 15 minutes until they are charred and cooked through.
- If making sandwiches transfer to the buns and drizzle with the mayonnaise mixture. Or do as I did and serve the mayonnaise as a dipping sauce.
Maybe you’d like to try?