Chicken marinade:
3 garlic clove, peeled and sliced
2 bay leaf crumbled
4 teaspoons sweet paprika
1 tablespoon salt
1 teaspoon dried crushed chili flakes
1/2 teaspoon ground black pepper
4 tablespoons chopped cilantro
4 splashes sherry vinegar
6 tablespoons olive oil
Spiedini:
2 lbs skinless, boneless chicken cut into 1/2-inch cubes
1 loaf of sourdough bread, non-sliced, crusts removed, cut into 1/2-inch cubes
1 large yellow onion, cut into 1/2-inch cubes
2 tablespoons olive oil
salt and pepper to taste
1/4 cut cilantro leaves, coursley chopped
12 8-inch bamboo skewers
Directions:
For the marinade:
Place all ingredients in a food processor and blend until coursely chopped.
For the spiedini:
Soak the skewers in warm water (so they don't catch on fire!). Place cubed chicken in a mixing bowl and mix with 2 tbsp (or more) of the marinade. Place bread cubes in another bowl and toss with olive oil, salt, and pepper to taste. Skewer the pieces of chicken, bread, and onions on each skewer and repeat. Brush more marinade on the skewers before grilling. Grill over a BBQ or grill pan until the chicken is fully cooked and the bread is crispy, rotating the skewers so they are cooked uniformly. Top with extra marinade, a healthy splash of olive oil, and more fresh cilantro.
Tips and tricks: The marinade recipe above is already doubled, but you might want even more for grilling. I also tried to bake a few skewers, that turned out well. Definitely broil at the end to get the bread extra crispy, like they would on the grill. Enjoy!
Original recipe from Terzo Restaurant, SF
