Recipe Detail

Grilled Chicken and Sausage Spiedini

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Number of Servings:


  1. 1 - sausage link
  2. 2 - chicken breasts 4 oz. each
  3. 5 - crispy red potatoes
  4. 1/2 - whole butter
  5. 3 - roasted peppers
  6. 1 - roasted red onions
  7. 1 1/2 - Siciliano Herb Vinaigrette recipe below
  8. 1/8 teaspoons - red chili flakes
  9. 1 tablespoons - fresh parsley
  10. - salt and pepper to taste
  11. 4 - olive oil
  12. 1 tablespoons - garlic finely chopped
  13. 2 - red wine vinegar
  14. 3/4 - pepperoncini sliced
  15. 1/2 - kalamata olives chopped
  16. 1/4 - fresh parsley chopped
  17. 1/4 - fresh basil chopped
  18. 1/2 - sun dried tomatoes finely chopped
  19. 1 teaspoons - fresh rosemary finely chopped
  20. - salt and pepper to taste
  21. 4 - olive oil


To make the vinaigrette:
In a mixing bowl, combine all the ingredients above and mix thoroughly with a whisk. Set aside.

Cook the sausage link in boiling water until it reaches 165°. Remove from water, cool completely and cut into thirds.
Cut the raw chicken breasts in half lengthwise and marinate in salt and pepper and olive oil. Assemble skewer alternating between chicken and sausage with chicken ending on both sides.
Place the chicken and the sausage spiedini onto an oiled grill. Season with salt and pepper and cook for approximately 2-3 minutes, creating crisscross grill marks on one side of the chicken. Flip over and cook for approximately 1-2 minutes or until the sausage is slightly charred and the chicken is cooked to 165°.
Heat the crispy red potatoes in a 350° deep fryer for 3-4 minutes or until golden brown and crispy (or cook in a skillet stove-top in one inch of very hot oil).
Melt the butter in a 10-inch sauté pan and then mix in roasted peppers, roasted red onions, crispy red potatoes, garlic and parsley. Season with salt and pepper and red chili flakes.
Place the ingredients from the sauté pan on a plate and lay the spiedini on top.
Drizzle the Siciliano Herb Vinaigrette over the top of the spiedini and serve!


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