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Spiedini di Pollo al Rosmarino

November 16, 2010

That’s chicken skewers with rosemary, and this is the only recipe I’ve ever prepared from a youtube video.


  • Chicken breasts
  • Fresh rosemary
  • Garlic
  • Olive oil
  • salt & pepper
  • onion
  1. Cut chicken breast into cube sized pieces.
  2. If your rosemary is on long stems, peel off the bottom half of the leaves (as shown in the video), and put them aside.  I used rosemary from my garden, so my stems were a lot shorter.  So I removed all of the leaves and discarded the stems.  Instead of skewering the chicken on the stems, I used wooden skewers.
  3. Combine the rosemary leaves, garlic, and olive oil in a food processer (or mordar and pestle, as shown in the video.)
  4. Toss the olive oil mixture with the chicken.
  5. Assemble the skewers, alternating chicken with small chunks of onion.
  6. Grill the skewers on an indoor grill or in a ridged pan.   Season with salt and pepper as they cook.



Like most Italian recipes, this one is simple, straightforward, and delicious.  It uses only a few basic ingredients.  Also, it doesn’t provide exact quantities.  Most Italian recipes I’ve read assume a level of competence that American recipes do not.  I know it’s not just the language barrier…

2 Comments leave one →
  1. Sara permalink
    November 16, 2010 7:35 pm

    After reading about all the pumpkin on your blog I came across this recipe and am determined to make it. I thought I would pass it along your way. Ravioloi and pumpkin. can’t go wrong.

    I love fall and the pumpkinification of any seasonal coffee cup, dessert and meal.

  2. November 16, 2010 7:39 pm

    Thanks Sara! That looks like a good recipe. I want to hear how it comes out after you make it. Remember when we had that pasta-making extravaganza at the i-house?? I completely agree with your position on pumpkinification, by the way. I’m thinking to spread my general approval to gingerbreadification in coffee and desserts…

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