this recipe for chicken spiedies (i’m guessing it really is pronounced “speedy”) really are exactly that and it’s a good thing because i just got the Les Halles cookbook (tony bourdain ::swoon::) and i need to devote my complete and utter attention to it so if you don’t mind here’s a not really a recipe recipe for an excellent chicken sandwich with this great mayo mixture that has basil AND red wine vinegar and now my nose goes back into the cookbook and i swear i’ll try not to make out with the pictures of tony inside …

Chicken Spiedies
recipe from Cook’s Country, the latest issue

You Need:

boneless, skinless chicken breast, cut into cubes
kebab skewers, if they’re wood, soak ’em
olive oil
garlic cloves, minced
oregano, dried is fine
zest of 1 lemon/its juice
basil, chiffonaded
salt and pepper
red pepper flakes (the amount depends on how hot you like things)
regular mayo (we’ve been using the Kraft brand light mayo – it’s very deelish)
red wine vinegar
sub rolls, or some fresh bakery bolillos

combine the oil, garlic, basil, oregano, lemon zest, some salt and pepper, and red pepper flakes in a bowl. remove a couple Tablespoons of this mixture to another small bowl. in the bowl with the reserved oil mixture, whisk in mayonnaise, vinegar and lemon juice.

in another large bowl, mix the chicken cubes together with the rest of that oil and herb marinade. refrigerate this for 30 minutes, or, if you’re busy like i am, just proceed without the refrigerating part. it didn’t make a huge difference to me. thread the chicken onto the skewers and grill. warm your sub rolls and slather them with that delicious mayo. remove your chicken from the skewers onto the rolls. i topped ours with fresh (garden fresh, bitches) slices of onion and served with french fries and small garlic pickles.


cooking music: Dark Water Hymnal, As Above, So Below


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Filed under Chicken, sandwiches

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