Best Spiedie Recipe

Best Spiedie Recipe

Spiedie is a culinary icon of Binghamton, New York, a sandwich consisting of an Italian roll or slices of white bread that are filled with cubes of marinated chicken, pork, or lamb. The sandwich gained popularity during the 1940s, but its exact origins are still shrouded in mystery.

The name comes from the Italian word spiedo, which refers to a kitchen cooking spit. Not unusual, considering that the meat is grilled on a metal skewer before it gets placed in a sandwich.

RECIPE INGREDIENTS

2 pounds meat of choice, cut into 1 1/2-inch cubes

1 cup oil

1/4 cup lemon juice

3/4 cup red wine vinegar

2 tablespoons granulated sugar (optional)

4 cloves garlic, minced

1 bay leaf

1/4 teaspoon cayenne pepper

1 1/2 teaspoons thyme, dried

1 1/2 teaspoons basil, dried

1 1/2 teaspoons oregano, dried

1/2 teaspoon salt

1/2 teaspoon pepper, coarsely-ground

1 loaf French bread or Italian bread, thickly sliced

Metal or wooden Skewers

DIRECTIONS ON HOW TO MAKE THE BEST SPIEDIE RECIPE

In a bowl, combine oil, lemon juice, vinegar, and sugar. Stir in garlic, bay leaf, red pepper, thyme, basil, oregano, salt and pepper; stir until well blended 

Place prepared meat in a large re-sealable plastic bag set or a large owl with lid. Pour marinade mixture over meat. 

Marinate in the refrigerator for a least 24 hours and up to days. Stir meat occasionally to distribute marinade. 

Preheat barbecue grill. Remove meat from refrigerator. Drain, reserving marinade.Thread 4 to 5 cubes of meat onto each skewer.

Place onto the prepared hot grill and cook approximately 8 to 10 minutes or until done to your preference, basting with reserved marinade. Remove from grill and serve immediately.

Fold the bread over the contents of the skewer and pull the skewer out, leaving the meat sandwiched within the bread.

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MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Best Spiedie Recipe

The name comes from the Italian word spiedo, which refers to a kitchen cooking spit. Not unusual, considering that the meat is grilled on a metal skewer before it gets placed in a sandwich.

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Course Main Course

Ingredients

  

• 2 pounds meat of choice cut into 1 1/2-inch cubes
• 1 cup oil
• 1/4 cup lemon juice
• 3/4 cup red wine vinegar
• 2 tablespoons granulated sugar optional
• 4 cloves garlic minced
• 1 bay leaf
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons thyme dried
• 1 1/2 teaspoons basil dried
• 1 1/2 teaspoons oregano dried
• 1/2 teaspoon salt
• 1/2 teaspoon pepper coarsely-ground
• 1 loaf French bread or Italian bread thickly sliced
• Metal or wooden Skewers

Instructions

 

• In a bowl, combine oil, lemon juice, vinegar, and sugar. Stir in garlic, bay leaf, red pepper, thyme, basil, oregano, salt and pepper; stir until well blended
• Place prepared meat in a large re-sealable plastic bag set or a large owl with lid. Pour marinade mixture over meat.
• Marinate in the refrigerator for a least 24 hours and up to days. Stir meat occasionally to distribute marinade.
• Preheat barbecue grill. Remove meat from refrigerator. Drain, reserving marinade.Thread 4 to 5 cubes of meat onto each skewer.
• Place onto the prepared hot grill and cook approximately 8 to 10 minutes or until done to your preference, basting with reserved marinade. Remove from grill and serve immediately.
• Fold the bread over the contents of the skewer and pull the skewer out, leaving the meat sandwiched within the bread.