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Epicurious

Chicken Spiedie Skewers with Italian Dressing

4.6

(6)

Photo of chicken spiedie skewers on a blue plate.
Photo by Peden + Munk

Central New York State is known for sandwiches stuffed with juicy skewered meat marinated in Italian dressing; these are tasty enough to serve straight up, but we wouldn’t stop you from putting them on soft Italian bread, either.

Recipe information

  • Yield

    4 servings

Ingredients

1 garlic clove, finely grated
5 tablespoons white wine vinegar
2 tablespoons chopped Peppadew peppers in brine
1 tablespoon mayonnaise
1 tablespoon sugar
1½ teaspoons dried oregano
½ cup olive oil, plus more
Kosher salt, freshly ground pepper
1½ pounds skinless, boneless chicken thighs (about 6)
1 large sweet onion, sliced ½ inch thick
2 beefsteak tomatoes (about 1 pound), sliced ¼ inch thick
Oregano leaves and lemon wedges (for serving)

Special Equipment

Six to nine 8-inch metal skewers, or wooden skewers soaked 30 minutes in water

Preparation

  1. Step 1

    Whisk garlic, vinegar, peppers, mayonnaise, sugar, dried oregano, and ½ cup oil in a medium bowl; season with salt and pepper. Transfer half of dressing to a small bowl; cover and chill until ready to serve.

    Step 2

    Cut chicken thighs lengthwise into long strips, about 1"–1½" wide (you should get 2–3 pieces per thigh). Combine chicken and remaining dressing in a large resealable plastic bag. Seal bag, pressing out any air. Turn to coat and chill at least 20 minutes and up to 1 day.

    Step 3

    Prepare a grill for medium-high heat; oil grate. Remove chicken from dressing; discard dressing. Thread 2 pieces of chicken onto each skewer. Season chicken lightly with salt and grill, turning occasionally, until golden brown and cooked through, 8–10 minutes.

    Step 4

    Meanwhile, drizzle onion with oil; season with salt. Grill until browned on both sides but still firm in center, about 3 minutes per side. Transfer to a large bowl and add tomatoes and a couple splashes of reserved dressing. Toss to coat; season salad with salt and pepper. Top salad and chicken with oregano leaves.

    Step 5

    Serve chicken with salad, reserved dressing, and lemon wedges for squeezing over.

TagsSkewerAmericanChicken ThighChickenPoultryMainLunchDinnerNut FreeDairy FreeGluten FreeEasyGrillingBon Appétit

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