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Chicken and oregano spiedini

Australian Gourmet Traveller recipe for chicken and oregano spiedini.

By Gourmet Food Team
  • 15 mins preparation
  • 10 mins cooking plus marinating
  • Serves 4
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Chicken and oregano spiedini


  • 2 chicken breast fillets (about 280gm each), tenderloins removed and reserved for another use
  • 140 ml extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1 lemon, juice and finely grated rind only
  • 2 tbsp finely chopped oregano
  • 2 tbsp whole oregano leaves
  • 80 gm coarse fresh white breadcrumbs
  • 20 gm finely grated parmesan
  • 2 eggs, lightly beaten
  • 50 gm drained marinated capsicum (see note), finely chopped
  • 30 ml aged red wine vinegar
  • For shallow frying: olive oil


  • 1
    Halve chicken breasts lengthways and pound to 4mm thick between two pieces of baking paper with a meat mallet. Halve each piece widthways and place in a single layer in a non-reactive shallow dish.
  • 2
    Combine 80ml extra-virgin olive oil, garlic, half the rind, lemon juice and half the chopped oregano in a bowl, season to taste, pour over chicken, turn to coat and marinate for 10 minutes.
  • 3
    Combine breadcrumbs, parmesan, remaining rind and remaining chopped oregano in a shallow tray, season to taste and set aside.
  • 4
    Place egg in a bowl and set aside. Remove chicken from marinade, roll each piece to form a cylinder, and skewer with a wooden toothpick. Dip each piece of chicken first in egg, then in breadcrumb mixture, shaking off excess, and set aside.
  • 5
    Combine marinated capsicum, vinegar, remaining extra-virgin olive oil and oregano leaves, season to taste and set aside.
  • 6
    Heat 1cm olive oil in a large frying pan over medium-high heat, add spiedini and turn occasionally until golden and cooked through (8-10 minutes), drain on absorbent paper and serve immediately drizzled with marinated capsicum dressing.


Note Marinated capsicum is available from select delicatessens.

  • Author: Gourmet Food Team