History

Mike Garozzo invented chicken spiedini at Garozzo's in Columbus Park in 1989. The dish travels through Italian-American Kansas City lore: not a Sicilian classic but a Kansas City original, served at virtually every old-line Italian room in town. Now on menus from Cascone's to Jasper's, but Garozzo's claims the original.

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Common allergens: Gluten, Dairy

Make it at home

Yield 4Hands-on 30 minTotal 1 hrDifficulty Easy

Ingredients

  • 2 lb boneless chicken breast, pounded to 1/4 inch
  • 1 cup Italian breadcrumbs
  • 1/2 cup grated Parmesan
  • 2 tbsp chopped parsley
  • 2 tsp Italian seasoning
  • 1 cup olive oil
  • 8 wooden skewers, soaked 30 min
  • Juice of 2 lemons
  • 4 garlic cloves, minced
  • Salt and pepper

Method

  1. Cut the chicken into 2-inch wide strips. Mix breadcrumbs, Parmesan, parsley and Italian seasoning.
  2. Brush the chicken with olive oil, salt and pepper; press into the breadcrumb mixture to coat.
  3. Roll each strip and thread onto skewers, 3 to 4 pieces per skewer.
  4. Grill over medium heat for 4 to 5 minutes per side until cooked through.
  5. Make the amogio: warm the remaining olive oil with lemon juice and garlic; salt to taste.
  6. Drizzle the amogio sauce over the skewers before serving.

Tip from the editors. Soak the skewers a full 30 minutes so they don't burn. Pound the chicken thin enough that the breadcrumb coating stays the dominant flavour.

Where to eat chicken spiedini

Chicken spiedini in Kansas City

Garozzo's Ristorante ★ 4.3

$$ ItalianColumbus Park

Garozzo's in Columbus Park has run the historically Italian North End of Kansas City since 1989. Mike Garozzo invented chicken spiedini in this room.

OrderChicken spiedini, the city's defining red-sauce dish, with a side of pasta.

TipReservations recommended on weekends. Family-style dining on Sunday afternoons.

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