📝 About This Recipe
This modern Italian adaptation elevates the classic street food kebab into a gourmet experience, blending Mediterranean herbs with high-quality poultry. Succulent chicken thighs are marinated in aromatic Ligurian olive oil, lemon zest, and rosemary before being seared to crispy perfection. Served in a warm, artisanal flatbread with a zesty yogurt-gorgonzola sauce, this dish represents the vibrant 'Cibo di Strada' culture found in the bustling piazzas of Milan and Rome.
🥗 Ingredients
The Chicken Marinade
- 800 grams Chicken Thighs (boneless and skinless, sliced into thin strips)
- 4 tablespoons Extra Virgin Olive Oil (preferably a fruity Italian variety)
- 3 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1 Lemon (zest and juice)
- 1 teaspoon Smoked Paprika (for a subtle depth of flavor)
- 1 pinch Sea Salt and Black Pepper (to taste)
The Italian White Sauce
- 200 grams Greek Yogurt (plain and unsweetened)
- 50 grams Gorgonzola Dolce (creamy blue cheese, crumbled)
- 1 teaspoon White Wine Vinegar (for acidity)
- 1 tablespoon Fresh Chives (finely snipped)
Assembly and Garnish
- 4 pieces Piadina or Flatbread (warm and pliable)
- 2 cups Arugula (Rucola) (washed and dried)
- 10-12 pieces Cherry Tomatoes (quartered)
- 1/2 Red Onion (very thinly sliced into half-moons)
- 4-6 pieces Pickled Pepperoncini (sliced for a spicy kick)
👨🍳 Instructions
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1
In a large glass bowl, whisk together the olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, smoked paprika, salt, and pepper.
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2
Add the sliced chicken thighs to the bowl, ensuring every piece is thoroughly coated in the marinade. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight for maximum flavor.
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3
Prepare the Italian White Sauce by combining the Greek yogurt, crumbled Gorgonzola Dolce, white wine vinegar, and chives in a small bowl. Whisk until smooth and creamy, then set aside in the fridge.
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4
Prepare the garnishes: slice the red onions, quarter the tomatoes, and wash the arugula. Having these ready makes the final assembly quick and easy.
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5
Heat a large cast-iron skillet or griddle over medium-high heat. Add a tiny splash of oil if needed, though the marinade should provide enough fat.
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6
Work in batches to avoid crowding the pan. Place the chicken strips in the hot skillet, spreading them out to ensure they sear rather than steam.
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7
Cook the chicken for 4-5 minutes per side until deeply browned and slightly charred on the edges. The internal temperature should reach 75°C (165°F).
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8
Once cooked, remove the chicken from the pan and let it rest on a cutting board for 3 minutes. This keeps the meat juicy.
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9
While the meat rests, quickly wipe the skillet and warm your flatbreads (Piadina) for about 30 seconds on each side until soft and fragrant.
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10
To assemble, spread a generous spoonful of the Gorgonzola-yogurt sauce down the center of each warm flatbread.
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11
Layer a handful of peppery arugula, the seared chicken strips, tomatoes, red onions, and pickled pepperoncini.
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12
Drizzle with a little extra sauce and a tiny thread of olive oil. Fold or roll the flatbread tightly and serve immediately while the chicken is piping hot.
💡 Chef's Tips
Always use chicken thighs instead of breasts; the higher fat content ensures the meat stays succulent during high-heat searing. If you don't like Gorgonzola, substitute with a creamy goat cheese or even a Taleggio for a different Italian twist. For the best crust, ensure your skillet is smoking hot before adding the chicken. Slice your red onions paper-thin and soak them in ice water for 10 minutes to remove the harsh bite while keeping them crunchy. If using a grill, thread the marinated chicken onto skewers to replicate the traditional kebab look.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a light Italian lager like Peroni Nastro Azzurro. Serve alongside a side of 'Patate Fritte' (fries) seasoned with truffle salt and parmesan. A simple side salad of fennel and orange segments provides a refreshing contrast to the rich kebab. Offer a small bowl of spicy 'Nduja oil on the side for those who want an extra heat boost. Finish the meal with a classic espresso to balance the savory flavors.