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How To Prepare Grilled Chicken Giambotta Skewers ?


Preparation time: 20 mins

Cooking time: 15 mins

Serving: 4-6



  • 1 tablespoon Italian seasoning
  • 4-5 sprigs fresh rosemary
  • 1/2 cup extra-virgin olive oil
  • 3/4 cup reserved brine from peppadew peppers jar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper


  • 2 pounds chicken breast, diced into 2-inch pieces
  • 4 sausage links, par-frozen and cut into 2-inch pieces
  • 2 yellow onions, cut into 1-inch size pieces
  • 2 pounds Yukon gold potatoes, cut in half (or quarters, if large)
  • 3 yellow bell peppers, cut into 1-inch pieces
  • 12-inch-long wooden skewers, soaked in water for about 30 minutes before using


  • 1 (14-ounce) can artichoke hearts, drained and diced
  • 1 (14-ounce) jar peppadew peppers, diced and brine reserved
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup reserved brine from peppadew peppers jar
  • 1 teaspoon Calabrian chili paste
  • 1/2 teaspoon salt


  1. Place a large zip-top bag inside a medium mixing bowl and add Italian seasoning, fresh rosemary, extra virgin olive oil, reserved peppadew brine, salt and freshly cracked black pepper. Stir to combine.For the chicken burgers: Combine the ground chicken, italian seasoning, garlic powder, cayenne, parmesan and parsley in a bowl. Add a hefty sprinkle of kosher salt and then use clean hands to gently work the mixture together. Divide the mixture into 8 rounds — not patties, but loose rounds to smash later.
  2. Add chicken, sausage, onions, potatoes and bell peppers to the marinade and mix to combine to ensure everything is coated in the marinade. Place in the fridge for at least 2 hours and up to overnight.
  3. In the meantime, prepare the tapenade. Mix together diced artichoke hearts, diced peppadew peppers, olive oil, peppadew brine, Calabrian chili paste and salt. Set aside.
  4. To the skewer, add a few pieces of onions, followed by a piece of chicken, 1 piece of bell pepper, 1 piece of sausage, and 1 potato onto a soaked wooden skewer or metal skewer. Repeat until skewer is mostly full, You should have 3 pieces of chicken and 2 pieces of sausage per skewer.
  5. Place skewers onto a preheated grill over direct medium-high heat. Baste skewers with leftover marinade during the first 5 minutes of cooking. Cook on each side for about 4 to 5 minutes, until well-charred and potatoes and chicken are cooked through.
  6. Remove from the grill and place onto a serving platter. Serve with artichoke and pepper tapenade over top.

Posted by Coba Grills and we thank Today for this delicious recipe and the recipe link