Spiedies Marinade Recipes

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SPIEDIES

Spiedies are the pride and joy of the Greater Binghamton area of N.Y. They are such an important part of life there that the biggest party of the year celebrates them - The Spiedie Festival and Balloon Rally brings thousands into the area every summer. Chunks of chicken (my favorite), pork, lamb (traditional) or venison are marinated in a mixture of oil, vinegar and herbs for 1 to 3 days, skewered, grilled and served on Italian bread with no condiments.

Provided by JOYBOWES

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time P1DT30m

Yield 12

Number Of Ingredients 12



Spiedies image

Steps:

  • Place the cubed chicken into a large resealable plastic bag or container, add the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper. Seal the container and shake until combined. Refrigerate for 1 to 3 days, shaking the container to turn the meat every 6 to 8 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil grate. When you are ready to cook, remove meat from the marinade and place on skewers.
  • Place the skewers on the preheated grill and cook, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F (75 degrees C). Be careful not to overcook or the meat will be very dry. Serve the grilled meat on Italian bread or hot dog rolls.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 1.5 g, Cholesterol 107.8 mg, Fat 22.6 g, Fiber 0.5 g, Protein 39.7 g, SaturatedFat 3.8 g, Sodium 936.8 mg, Sugar 0.1 g

5 pounds chicken, cubed
2 cups olive oil
1 cup white vinegar
2 tablespoons lemon juice
2 teaspoons salt
5 cloves garlic, minced
2 teaspoons dried oregano
1 tablespoon garlic salt
3 tablespoons crushed dried mint
2 tablespoons dried basil
1 teaspoon fresh-ground black pepper
12 wooden skewers, soaked in water for 30 minutes

CHICKEN SPIEDIES (MARINATED CHICKEN ON A BUN)

Meet the chicken spiedie: chicken that tastes like it has been marinated in Italian dressing, skewered and grilled over charcoal, and put onto a soft, white bun with absolutely nothing else on it.

Provided by Tyler Kord

Categories     Chicken     Sandwich     Dinner     Lunch     Vinegar     Dairy Free     Soy Sauce

Number Of Ingredients 16



Chicken Spiedies (Marinated Chicken on a Bun) image

Steps:

  • In a blender, combine the oil, lemon juice, vinegar, garlic, mint, dill, salt, soy sauce, garlic powder, black pepper, oregano, red pepper flakes, and cardamom and puree until smooth and emulsified.
  • Put the chicken in a large mixing bowl and pour the marinade over it, reserving about 1⁄2 cup marinade in a small bowl, and covering and refrigerating it. Mix the chicken well with the marinade, cover, and refrigerate for at least 4 hours or up to 24. The acidic marinade will start to break down the chicken, so if a more tender texture bothers you, marinate for 4 to 5 hours. I, however, am a fan of that texture and think an aggressively long, 24-hour marinade gives the chicken that much more flavor.
  • Heat a grill until it is so hot you (almost) can't look directly at it. Skewer the chicken; you can make a giant skewer to save space or lots of little ones for easier turning. Cook the skewered chicken, turning three times, until nicely charred, 5 to 7 minutes on each of the four sides. Let the chicken rest for 10 minutes, then take it off the skewers.
  • To serve on the rolls, top with whichever of the following makes you the happiest: lettuce, tomatoes, onion, reserved marinade, pepperoncini, olives. Or don't use any toppings, as it's meant to be eaten, in my book (which this literally is).

1⁄3 cup (80ml) vegetable oil
1⁄4 cup (60ml) freshly squeezed lemon juice
1⁄4 cup (60ml) distilled white vinegar
2 garlic cloves
2 sprigs fresh mint
2 sprigs fresh dill
1⁄2 tablespoon kosher salt
1 teaspoon low-sodium soy sauce
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1⁄2 teaspoon dried oregano
1⁄4 teaspoon red pepper flakes
1⁄4 teaspoon ground cardamom
1 1⁄2 pounds (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch (2.5cm) chunks
4 super-soft hero rolls, split lengthwise
Shredded iceberg lettuce, chopped tomatoes, chopped white onion, sliced pepperoncini, and chopped olives

SPIEDIES

Spiedies are a mainstay sandwich of Binghamton, N.Y., and its surrounding boroughs. They're made of meat marinated for a long time in what amounts to Italian dressing, then threaded onto skewers, grilled, and slid into a cheap sub roll, sometimes with a drizzle of fresh marinade or hot sauce. The recipe that follows calls for beef, but pork or venison can be used almost interchangeably. Marinate for a long time: a full 24 to 36 hours is not uncommon, and results in chunks of meat that are so deeply flavored that they taste great even when slightly overcooked. (If you use chicken, however, reduce the length of time in the marinade, since the meat starts to break down after 12 hours or so.) Serve the spiedies with an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.

Provided by Sam Sifton

Categories     dinner, lunch, barbecues, sandwiches, main course

Time P1DT25m

Yield 4 to 6 servings

Number Of Ingredients 15



Spiedies image

Steps:

  • Make the marinade: Whisk together all the ingredients in a large bowl.
  • Add the meat to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
  • Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.
  • Remove the meat from its marinade and thread onto metal skewers, or wooden ones that you have soaked in water for 30 minutes or so. The chunks can be placed quite close together. Sprinkle with salt and pepper.
  • When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the skewers of meat directly over the flames. Allow the meat to cook, undisturbed, for approximately 3 to 4 minutes, then use kitchen tongs to turn them over and repeat on the other side. Continue turning the skewers every couple of minutes until the meat is deeply crisp at its edges, and cooked entirely through, approximately another 5 to 7 minutes. (Remove them to the cool side of the grill if they begin to burn, and cover the grill to allow them to smoke-roast until finished; this is much less likely to happen on a gas grill.)
  • Allow the spiedies to rest on a cutting board for a few minutes, then remove the meat from the skewers onto cut hero rolls or a plate. Serve with hot sauce on the side.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 35 grams, Carbohydrate 6 grams, Fat 45 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 9 grams, Sodium 669 milligrams, Sugar 1 gram, TransFat 0 grams

2 to 3 pounds beef, pork, venison, lamb or chicken, cut into small cubes, at most 1-inch square
Kosher salt and black pepper, to taste
1 cup extra-virgin olive oil
¾ cup red wine vinegar
Zest of 1 lemon
¼ cup freshly squeezed lemon juice (about 2 lemons)
4 cloves garlic, peeled, smashed and roughly chopped
1 bay leaf
1 tablespoon thyme leaves
1 tablespoon oregano leaves
1 tablespoon basil leaves, rolled and chopped into chiffonade
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon red pepper flakes, or to taste

SPIEDIES

Spiedis is a traditional Italian dish featuring skewered meat grilled like kabobs, then wrapped in Italian bread and eaten like a sandwich. The seasonings in this recipe work well with pork, beef, lamb, poultry and other meats. -Gertrude Skinner, Binghamton, New York

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 11



Spiedies image

Steps:

  • In a large resealable plastic bag, combine the oil, vinegar, Worcestershire sauce, onion and seasonings; add meat. Seal bag and turn to coat; refrigerate for 24 hours, turning occasionally., Drain and discard marinade. Thread meat on metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill meat, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until meat reaches desired doneness, turning occasionally. Remove meat from skewers and serve on long Italian rolls or hot dog buns.

Nutrition Facts : Calories 323 calories, Fat 22g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 156mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 29g protein.

1 cup canola oil
2/3 cup cider vinegar
2 tablespoons Worcestershire sauce
1/2 medium onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary, crushed
2-1/2 pounds boneless lean pork, beef, lamb, venison, chicken or turkey, cut into 1-1/2-to 2-inch cubes
Italian rolls or hot dog buns

GRILLED CHICKEN SPIEDIES

The term 'spiedie' (SPEE-dee) comes from 'spiedo,' the Italian word for spit, and simply refers to meat grilled on a skewer. This incredibly delicious sandwich, invented in central New York by an Italian immigrant named Camillo Iacovelli, breaks all the accepted rules regarding marinating meats, and not only does it work, it's amazing!

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time P1DT27m

Yield 6

Number Of Ingredients 14



Grilled Chicken Spiedies image

Steps:

  • Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds.
  • Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes.
  • Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes.
  • Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.

Nutrition Facts : Calories 874.8 calories, Carbohydrate 73.2 g, Cholesterol 140.1 mg, Fat 41 g, Fiber 4.1 g, Protein 50.2 g, SaturatedFat 8.6 g, Sodium 1277.8 mg, Sugar 8 g

¾ cup white wine vinegar
½ cup olive oil
¼ cup freshly squeezed lemon juice
½ cup fresh mint leaves
6 cloves garlic
4 teaspoons white sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon freshly ground black pepper
3 pounds boneless skinless chicken thighs, cut into 3 pieces
6 skewers
6 Italian-style hoagie buns

ITALIAN MARINADE

Spiedies, grilled skewers of meat marinated in what amounts to Italian dressing, are a culinary mainstay of bars and roadhouses in and around Binghamton, N.Y. What follows is a recipe for the marinade used to prepare them for the fire. I have used fresh herbs, though dried ones are more traditional, and have upped the flavor slightly with the use of lemon zest. Once you've got the marinade made, simply cut the meat - chicken or beef, lamb or pork - into 1- or 2-inch cubes, and submerge it in the liquid for a couple of days (10 to 12 hours for chicken), covered, in the refrigerator. All that lemon and vinegar does some work on the meat, and the result, when grilled over charcoal for four or five minutes a side, is a fantastical taste of upstate New York, and a very simple and excellent dinner besides. (Here are instructions for cooking them.) Serve with torn mint and an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.

Provided by Sam Sifton

Categories     sauces and gravies

Time 5m

Yield Enough for 2 to 3 pounds meat

Number Of Ingredients 13



Italian Marinade image

Steps:

  • Whisk together all the ingredients in a large bowl. Add cubes of chicken, pork, lamb or beef to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).

Nutrition Facts : @context http, Calories 256, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 170 milligrams, Sugar 1 gram

1 cup extra-virgin olive oil
3/4 cup red wine vinegar
Zest of 1 lemon
1/4 cup freshly squeezed lemon juice (about 2 lemons)
4 cloves garlic, peeled, smashed and roughly chopped
1 bay leaf
1 tablespoon thyme leaves
1 tablespoon oregano leaves
1 tablespoon basil leaves, rolled and chopped into chiffonade
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon red pepper flakes, or to taste

NEW YORK SPIEDIES

The Spiedie is a New York original, created in Binghamton. Spiedie meat is grilled on wooden skewers then served, skewer and all, on a fat slice of French bread. Wrap the bread around the meat, pull out the skewer and enjoy!

Provided by julie a

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 8h30m

Yield 8

Number Of Ingredients 15



New York Spiedies image

Steps:

  • In a large resealable bag, combine the canola oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt, and pepper. Place the beef cubes into the marinade, seal and shake to mix and coat the beef. Marinate in the refrigerator overnight, or for up to 3 days.
  • Preheat an outdoor grill for medium heat. Thread the beef cubes onto 8 skewers, dividing evenly. Discard the marinade.
  • Cook the meat on the grill for 15 to 20 minutes, or until cooked to your liking (you can make a test skewer if you want). To serve, place a whole skewer of beef on a slice of French bread. Hold onto the meat using the bread, and pull the skewer out.

Nutrition Facts : Calories 622.4 calories, Carbohydrate 17.7 g, Cholesterol 76 mg, Fat 50.4 g, Fiber 1 g, Protein 24.4 g, SaturatedFat 11.1 g, Sodium 379 mg, Sugar 0.9 g

1 cup canola oil
¼ cup white vinegar
1 teaspoon fresh lemon juice
1 clove garlic, chopped
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon onion powder
2 bay leaves
½ teaspoon kosher salt
¼ teaspoon ground black pepper
8 wooden skewers, soaked in water for 15 minutes
2 pounds cubed beef
8 (1 inch thick) slices French bread

SPIEDIES (FROM THE NEW YORK TIMES)

From Sam Sifton. Spiedies are a mainstay sandwich of Binghamton, N.Y., and its surrounding boroughs. They're made of meat marinated for a long time in what amounts to Italian dressing, then threaded onto skewers, grilled, and slid into a cheap sub roll, sometimes with a drizzle of fresh marinade or hot sauce. The recipe that follows calls for beef, but pork or venison can be used almost interchangeably. Marinate for a long time: a full 24 to 36 hours is not uncommon, and results in chunks of meat that are so deeply flavored that they taste great even when slightly overcooked. (If you use chicken, however, reduce the length of time in the marinade, since the meat starts to break down after 12 hours or so.) Serve the spiedies with an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice. (Prep time does not include marinating time.)

Provided by JackieOhNo

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 16



Spiedies (From the New York Times) image

Steps:

  • For the marinade, whisk together all the ingredients except for meat, salt and pepper, in a large bowl.
  • Add the meat to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
  • Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.
  • Remove the meat from its marinade and thread onto metal skewers, or wooden ones that you have soaked in water for 30 minutes or so. The chunks can be placed quite close together. Sprinkle with salt and pepper.
  • When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the skewers of meat directly over the flames. Allow the meat to cook, undisturbed, for approximately 3 to 4 minutes, then use kitchen tongs to turn them over and repeat on the other side. Continue turning the skewers every couple of minutes until the meat is deeply crisp at its edges, and cooked entirely through, approximately another 5 to 7 minutes. (Remove them to the cool side of the grill if they begin to burn, and cover the grill to allow them to smoke-roast until finished; this is much less likely to happen on a gas grill.).
  • Allow the spiedies to rest on a cutting board for a few minutes, then remove the meat from the skewers onto cut hero rolls or a plate. Serve with hot sauce on the side.

Nutrition Facts : Calories 2032.2, Fat 215.1, SaturatedFat 74.3, Cholesterol 224.7, Sodium 646.1, Carbohydrate 4.2, Fiber 0.6, Sugar 1.5, Protein 19.1

1 cup extra-virgin olive oil
3/4 cup red wine vinegar
1 lemon, zest of
1/4 cup fresh lemon juice (about 2 lemons)
4 garlic cloves, peeled, smashed and roughly chopped
1 bay leaf
1 tablespoon thyme leaves
1 tablespoon oregano leaves
1 tablespoon basil leaves, rolled and chopped into chiffonade
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon red pepper flakes (to taste)
2 -3 lbs beef, pork, venison, lamb or 2 -3 lbs chicken, cut into small cubes, at most 1-inch square
kosher salt and black pepper, to taste
for the marinade

" LUPO'S " CHICKEN SPIEDIES

I had the privilege to be introduced to the legendary Upstate New York gastronomic delight- the spiedie - while visiting Binghamton, NY. I've long ago used the last of the terrific Lupo's marinade I brought back to Australia with me. I searched for years to find a similar recipe and have tried many. This one was posted on a web forum and claimed to be the authentic recipe from someone who used to work there. I've adjusted it slightly and think its pretty close. This is my favorite football Sunday lunch.

Provided by Dr Nick

Categories     Lunch/Snacks

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 12



Steps:

  • Dice chicken breasts into 1" cubes.
  • Whisk all other ingredients together to form marinade. Set some aside for basting or sauce if desired (though I don't think this is necessary).
  • Add marinade to chicken and refrigerate overnight, stirring occasionally (the acidic nature of the marinade will 'chemically' cook the meat partially).
  • Thread 5 or so cubes onto metal or soaked bamboo skewers and grill for a few minutes either side, just until meat is firm (remember, they're already partially cooked by the marinade).
  • Place two skewers on a fresh bread roll or Italian bread, grip the meat firmly with the bread and pull out skewers.
  • Enjoy!

2 -3 chicken breasts
1/3 cup olive oil
1/4 cup lemon juice
1/4 cup white vinegar
2 garlic cloves (finely chopped or pressed)
1 tablespoon dried parsley
1 tablespoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
3 -4 sandwich buns

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