Spiedini Garozzo Recipe
Topped with amogio, a blend of olive oil, garlic, lemon juice and herbs. Served with side of pasta and Maggie’s sugo.
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Ingredients
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Spiedini
Amogio
Pasta and Sugo
Method
Preparation of Spiedini
- 1
Marinate the Chicken
In a bowl, combine olive oil (3 tbs), minced garlic (3 tsp), lemon juice (2 tbs), dried oregano (1 tsp), salt (1 tsp), and black pepper (1 tsp). Add the chicken cubes and marinate for at least 30 minutes.
- 2
Prepare the Skewers
Soak wooden skewers in water for 30 minutes to prevent burning (if using). Alternate threading the marinated chicken, red bell pepper pieces, and zucchini slices onto skewers.
Preparation of Amogio
- 3
Make the Amogio
In a small bowl, mix together olive oil (4 tbs), minced garlic (2 tsp), lemon juice (1 tbs), chopped parsley (2 tbs), salt (1 tsp), and black pepper (1 tsp). Set aside.
Cooking
- 4
Grill the Spiedini
Preheat a grill or grill pan over medium-high heat. Grill the skewers for about 10-12 minutes, turning occasionally until the chicken is cooked through and has grill marks.
- 5
Cook the Pasta
In a pot, bring salted water to a boil. Add the pasta (250 g) and cook according to package instructions until al dente. Drain and set aside.
- 6
Heat the Sugo
In a separate saucepan, heat Maggie's sugo (400 ml) over medium heat until warmed through.
Serving
- 7
Plate the Dish
On a serving plate, place a portion of pasta, spoon over warmed sugo, and place the grilled spiedini on top. Drizzle with amogio before serving, and sprinkle with grated Parmesan cheese (50 g).