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Chicken Spiedini Recipe High-Protein

Recipe by Pedro M. A. Neves

Chicken spiedini are Italian-style grilled chicken skewers that layer tender pounded chicken breast with breadcrumbs, herbs, and often cheese or ham between thin sheets of meat. These protein-packed rolls are secured on skewers and grilled until golden, delivering authentic Sicilian and Southern Italian flavor in every bite. Perfect for high-protein meal prep, spiedini offers clean, whole-food nutrition with exceptional taste.

Ingredients

• 800 g chicken breast (about 4 large breasts)
• 60 ml olive oil
• 40 g panko breadcrumbs
• 30 g grated Pecorino Romano cheese
• 25 g fresh flat-leaf parsley, finely chopped
• 3 cloves garlic, minced
• 30 g prosciutto or pancetta, finely diced (optional)
• 1 lemon, zest and juice
• 5 ml Worcestershire sauce
• sea salt and black pepper to taste
• 8 wooden or metal skewers (if wooden, soak 30 minutes)

Instructions

1. Pound each chicken breast between plastic wrap or parchment paper using a meat mallet until approximately 5 mm thick, creating an even rectangular sheet.

2. In a small bowl, combine panko breadcrumbs, grated Pecorino Romano, chopped parsley, minced garlic, diced prosciutto if using, lemon zest, salt, and pepper.

3. In another bowl, whisk together olive oil, lemon juice, and Worcestershire sauce to create a basting mixture.

4. Lay out one flattened chicken breast and spread approximately 2 tablespoons of the breadcrumb mixture evenly across the surface, leaving a small border around edges.

5. Tightly roll the chicken breast from one end, tucking in the sides as you roll, then secure the roll by threading it horizontally onto two parallel skewers (2 rolls per pair of skewers for stability).

6. Brush all surfaces of the skewered rolls generously with the olive oil and lemon basting mixture, coating evenly on all sides.

7. Heat a grill or grill pan to medium-high heat (approximately 200°C or 400°F). Place skewers on the grill with space between each one.

8. Grill for 5-6 minutes per side, turning carefully once halfway through. Spiedini should reach an internal temperature of 75°C (165°F) and display golden-brown char marks.

9. Remove from heat and allow to rest for 3-4 minutes on a clean plate before serving to retain juices.

Substitutions

• Substitute panko with grated Parmesan for a finer, crispier crust and sharper flavor.
• Replace Pecorino Romano with Parmigiano-Reggiano for a milder, slightly sweeter cheese profile.
• Omit prosciutto and increase parsley to 40 g for a vegetarian-friendly high-protein herb-forward version.
• Use turkey breast instead of chicken for additional leanness and comparable cook times.

Tips

• Pound chicken evenly to ensure uniform thickness and consistent cooking; uneven pieces may dry out or remain undercooked.
• Thread rolls onto two parallel skewers rather than one to prevent rotation during grilling and ensure even browning on all sides.
• Do not skip the resting period; it allows carryover cooking and helps retain internal moisture for tender, juicy results.
• Prepare the breadcrumb filling and roll the chicken 1-2 hours ahead and refrigerate; cold rolls hold their shape better on the grill.

Spiedini are a hallmark of Sicilian and Southern Italian coastal cuisine, traditionally made with thin-sliced meat layered with local breadcrumbs, cheese, and herbs before being skewered and grilled over charcoal. This rustic preparation reflects the Mediterranean emphasis on simple, high-quality ingredients and the Italian tradition of outdoor grilling.

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