Spiedie Recipes

Someone had requested an authentic recipe for spiedies from the area of Endicott, NY. A friend's brother-in-law worked for a meat market (Lupo's, but I didn't tell you that) that was famous for their spiedies and offers the recipe.

This recipe uses ALL dried herbs (yes, even the parsley). You could probably skip the parsley because dried parsley has no taste. Or, you could use fresh parsley, but only about 1/3 the amount listed here.

Spiedies are one-inch cubes of marinated meat that are threaded onto metal skewers (you can buy the skewers in Endicott, but I'm sure you can use any skewer you like) and grilled on a bar-b-q briefly over high heat.

For the meat, you can use pork, beef or lamb (origin is lamb, but I like to use serloin that has all fat and tough tissues removed).

For the marinade:

• 6 cloves garlic minced
• 1 Tbsp basil
• 1 Tbsp black pepper (yes, you need this much... trust me)
• 1 Tbsp oregano
• 1 Tbsp parsley
• 1 Tbsp salt (I don't use quite 1 Tbsp, but almost)
• 2 Tbsp lemon juice
• 1 1/2 cup vegetable oil or light olive oil
• 1/2 cup vinegar (you choose, but I wouldn't use balsamic; I use white, but a light wine vinegar would be ok too)

Mix all the ingredients in a large bowl. Add cubed meat. Cover and refrigerate overnight.

Skewer and cook over hot coals. Baste with the marinade. Put a thin slice of Italian bread in one hand. Place the skewer with the cooked meat onto the bread. Wrap the bread around the meat and pull the meat off the skewer. Eat as a sandwich. food.

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