Baked Chicken Spiedini Skewers

by: Chef Ed Richardson

Compatible Wolf Appliances:


Chicken Spiedini is a dish that can be served year round. Serve the chicken over plain white rice with herbs and extra lemon over the top.

Prep Time
Cook Time




  • 2 pounds boneless, skinless chicken breasts, cut into thin strips
  • 2 cups seasoned breadcrumbs
  • 1 cup grated parmesan cheese
  • 1/2 cup fresh parsley, chopped
  • 4 eggs, lightly beaten
  • 1/4 cup milk
  • salt and pepper
  • wooden skewers, soaked in water for at least 30 minutes
  • lemon wedges, for serving
lemon butter sauce
  • 1/2 cup unsalted butter
  • 1/4 cup fresh lemon juice
  • 1/4 cup chicken broth
  • 2 cloves garlic, minced
  • 1/4 teaspoon dried oregano
  • salt and pepper
  • 1 shallot, chopped


Preheat the Wolf Convection Oven to 375°F on Bake Mode.

In a shallow bowl, combine the breadcrumbs, parmesan cheese, and chopped parsley.

In another shallow bowl, whisk together the eggs, milk, and a pinch of salt and pepper.

Dip the entire skewer into the egg and breadcrumbs, and proceed to the recipe.

Thread the chicken strips onto the skewers, about 4-5 per skewer. Skewering the chicken prior to breading them also works well. Dip the entire skewer into the egg and then the breadcrumbs and proceed to the recipe.

Place the skewers on a roasting rack.

Bake on rack position 4 for 18-20 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.

While the chicken is baking, prepare the lemon butter sauce. In a small saucepan, melt a tablespoon of butter over medium heat. Add the shallots and garlic and cook for about 30 seconds.

Add the chicken broth, oregano, and lemon juice. Stir to combine.

Reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. Once reduced, add in the butter a little at a time, stirring occasionally to melt.

Serve the baked chicken spiedini skewers over a bed of rice with the lemon butter sauce and lemon wedges on the side.