The Spiedie (pronounced Spee-dee) is actually an Italian inspired dish originally created with lamb. Although this dish is being prepared with chicken, it is common to use chunks of lamb, pork, beef or venison as well.
Spiedies are most widely known in the Binghamton area of New York, where a 3 day festival is held each year featuring countless vendors, entertainment and off course a Spiedie cook-off! Here’s our take on this famous fare . . .
2-1/2 pounds chicken, cubed
1 cup olive oil
1/2 cup white vinegar
1 tablespoon lemon juice
1 teaspoon salt
2-1/2 cloves garlic, minced
1 teaspoon dried oregano
1-1/2 teaspoons garlic salt
1 tablespoon and 1-1/2 teaspoons crushed dried mint
1 tablespoon dried basil
1/2 teaspoon fresh-ground black pepper
6 wooden skewers, soaked in water for 30 minutes
In a medium bowl combine the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper, whisking together. Place the chicken in a marinating containeror gallon size zip-seal bag. We really recommend a marinating dish because this will set for up to 4 days in the fridge and your entire fridge will smell like spiedies if you use plastic.
Seal the container and shake until combined. Refrigerate for at least 24 Full hours- up to 4 days, shaking the container to turn the meat every 8 hours or so.
Soak Bamboo skewers in water for 30 minutes. In the meantime, Preheat an outdoor grill on medium-high heat and lightly oil grate.
Skewer the meat with the soaked skewers and place on grill to cook, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F (75 degrees C).
Avoid overcooking the chicken or the meat will be very dry. Serve the grilled meat on thinly sliced Italian Bread or, if you prefer a “Grinder” type of sandwich, Italian Sub rolls.
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