This recipe is a different take on chicken spiedie (pronounced spee-dee), a dish popularized by Italian immigrants in New York. It refers to cubed, marinated meat cooked on a spit.
Ingredients
1 pkg Lemon Garlic Chicken Seasoning
1½ lb (675 g) boneless, skinless chicken breast
2 tbsp olive oil
¼ cup mayonnaise
1 tsp water
6 hoagie rolls
Preparation
Set oven to broil. Place Cooling Racks on Sheet Pan.
Reserve ½ tbsp seasoning in a small bowl and set aside.
Chop chicken into large bite-sized pieces and place in a large bowl. Toss with oil and remaining seasoning. Thread chicken evenly between three skewers and place on a pan.
Roast 4-5 min each side, flipping halfway, until cooked through.
Meanwhile, combine the mayo and water with the reserved seasoning.
Split and toast rolls. In each roll, lay half of one skewer with cooked chicken. Gripping the bottom of the roll, carefully slide the chicken off the skewer. Drizzle with sauce.
Traditional chicken spiedie is cooked on the grill. During the summer months, grill chicken skewers on medium-high with the lid closed for 8-10 min, rotating often, or until chicken is cooked through.
Stir Roasted Garlic Aioli Mix into sauce to give it an extra garlicky flavour. If sauce becomes too thick, add another splash of water, as needed.
Make it a perfectly balanced plate: Serve with 2 cups chopped veggies.
Nutritional Information
Nutrition details are shown per serving.
Serving Size6 servings serving
Calories
per serving
460
Amount/Serving
Per serving: Calories 460, Fat 20 g (Saturated 4 g, Trans 0 g), Cholesterol 85 mg, Sodium 490 mg, Carbohydrate 40 g (Fibre 3 g, Sugars 5 g), Protein 26 g.
