Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.



Chicken Spiedini

Carrabba's Italian Grill Restaurant Recipe

Main Dish:
1/2 cup balsamic vinegar
2 boneless skinless chicken breast halves, cut into 1 inch square chunks
1 teaspoon Grill Seasoning 
18 grape tomatoes, cut in half lengthwise
12 (1 inch) cubes crusty rustic Italian bread
2 tablespoons extra virgin olive oil
3 cups baby arugula
3 tablespoons Balsamic Vinaigrette 
1/4 cup shredded ricotta salata
8 long wooden skewers, soaked in water for at least 30 minutes

Herb Mix:
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh oregano
1 1/2 teaspoons finely chopped fresh rosemary
1 1/2 teaspoons finely chopped fresh thyme

Preheat an indoor grill for direct cooking with medium heat.

To make the herb mix, combine all of the ingredients in a small bowl.

Bring the vinegar to a boil in a small saucepan over high heat. Boil until reduced to 2 tablespoons, about 5 minutes. Transfer the reduction to a bowl and let cool. If the vinegar solidifies, stir in a little water to thin it slightly.

Season the chicken with grill seasoning. On each skewer, spear 2 bread cubes, 2 chicken pieces, and 3 tomatoes, alternating the pieces so the bread and chicken are next to each other. Brush the food on the skewers with the the oil and sprinkle with the herb mixture. Let stand at room temperature white the grill heats.

Lightly oil the grate of the grill. Place the skewers on the grill. Cook, with the lid closed as much as possible, turning occasionally until the chicken fells firm when pressed with a  finger and the bread is toasted, about 6 minutes. Remove from the grill. 

Toss the arugula with the vinaigrette in a large bowl. Spread on a platter. Top with the skewers. Drizzle the balsamic reduction over the skewers and sprinkle with ricotta salata. Serve immediately.

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