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
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.
CLASSIC SPIEDINI RECIPE (ITALIAN STYLE KEBABS)
This delicious spiedini recipe is loaded up with breaded beef, Italian sausage, peppers, onions, and bay leaves for the best kebabs around!
Provided by Chef Billy Parisi
Number Of Ingredients 17
Steps:
- For the Sauce: Add the olive oil and garlic to a medium-size saucepot over low heat and cook for 2 to 3 minutes just until you smell it.
- Add in the crushed tomatoes, lemon juice, and ½ lemon and cook over low heat for 20-30 minutes. Finish with oregano, salt, and pepper.
- For the Spiedini: Add the olive oil to a bowl and set aside. In a separate bowl mix together the breadcrumbs, parmesan cheese, salt, and pepper until combined.
- Taking 1 slice of beef at a time, completely coat it in the olive oil, and then dredge it in the breadcrumbs until coated.
- Roll the beef up and set it aside on a cookie sheet tray. Slice it in half if it's too big.
- To Skewer: Add on some of the breaded beef followed up with a ½ bay leaf, onion, peppers, and loose Italian sausage and repeat until the 12" skewer is full, and then repeat until all of the other skewers are full and all of the ingredients have been used. Set them on a cookie sheet tray.
- Add a small amount of olive oil to a flat top griddle or a large cast-iron skillet over medium heat and sear the skewers, in batches if need be, for 2-4 minutes per side or until browned and cooked throughout.
- Serve the spiedini alongside the amogio sauce and garnish with optional chopped fresh parsley.
Nutrition Facts : Calories 540 kcal, Carbohydrate 19 g, Protein 26 g, Fat 40 g, SaturatedFat 14 g, Cholesterol 102 mg, Sodium 757 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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
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).
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
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
SPIEDIES (KABOBS)
I found this recipe in the newspaper. My whole family really loved it. I did not serve it with bread, but it was great anyway.
Provided by Chill
Categories Chicken
Time 30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Mix all ingredients and pour over meat.
- Marinade in fridge for three days, stirring at least twice a day.
- (This is important).
- Remove meat from marinade; discard marinade.
- Skewer meat and grill.
- Serve with sliced Italian bread.
- Cooked meat can be frozen and heated up.
Nutrition Facts : Calories 43.3, Fat 4.5, SaturatedFat 0.6, Sodium 145.8, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 0.1
SPEIDIES
Provided by Charlie Palmer
Categories Beef Chicken Vegetable Marinate Fourth of July Backyard BBQ Vinegar Meat White Wine Summer Grill Grill/Barbecue
Yield Makes 12 speidies
Number Of Ingredients 15
Steps:
- 1. Combine the wine, vinegar, and oil in a medium bowl or other nonreactive container. Stir in the shallots, garlic, parsley, bay leaves, thyme, oregano, and salt and white pepper to taste. Cover and allow the flavors to blend for at least 1 hour before using. (The marinade can be covered and refrigerated for up to 1 week.
- 2. If you are using wooden skewers, place them in cold water to cover for at least 1 hour. Remove the skewers from the water just before you are ready to use them.
- 3. One to two hours before you are ready to grill, place the poultry or meat in a shallow nonreactive container. Pour the speidie sauce over the top. Cover with plastic wrap and refrigerate for up to 2 hours, turning occasionally. If using the vegetables, add them to the marinade with the meat about 15 minutes before you are ready to grill.
- 4. Preheat the grill. Oil the grill rack.
- 5. Thread the poultry or meat cubes (and vegetables, if using) onto skewers, (alternating poultry or meat with the vegetables, if using, and beginning and ending with poultry or meat.) If using wooden skewers, you might want to wrap the tips in aluminum foil to keep them from burning. Place the kabobs on the grill and grill, turning frequently, for about 8 minutes, or until the meat is cooked to the desired degree of doneness (and the vegetables are crisp-tender.) Serve hot off the grill, with toasted pita bread, if desired.
SPIEDIES
These flavorful chunks of grilled meat are all about the Italian-inspired marinade. Skewered grilled beef or pork served on hoagie buns.
Provided by Bren in LR
Categories Meat
Time P1DT12h12m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In large bowl, combine ingredients oil through salt, creating marinade. Put meat in a gallon zip-top bag, add marinade and refrigerate 24-36 hours.
- Soak skewers in water for 30 minutes. Prepare grill to medium-high heat for direct grilling. Thread meat on skewers and let sit as grill heats.
- When grill is ready, place skewers directly over flames. Cook 3-4 minutes; turn and grill 3-4 minutes more.
- Continue turning every few minutes until meat has crisp edges and is cooked through (safe internal temp 145*F for pork, 160*F for beef), 10-12 minutes total.
- Grill rolls briefly, if using. Remove meat from skewers. Serve as is, or on hoagie rolls.
Nutrition Facts : Calories 678.8, Fat 50, SaturatedFat 9.4, Cholesterol 149.7, Sodium 1915.1, Carbohydrate 7.1, Fiber 1.2, Sugar 2.9, Protein 49.8
SPIEDIS
This is our favorite cookout dish, and it's very good served with a salad. This recipe originated here in my hometown in the 1930s. Our meat preference for speidis is venison, but we use chicken and beef when it's not available. -Gertrude Skinner, Binghamton, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a glass or plastic bowl, combine the first 9 ingredients. Add meat and toss to coat. Cover and refrigerate for 24 hours, stirring occasionally. , Drain and discard marinade. Thread meat onto metal or soaked wooden skewers. Grill, covered, over medium heat until meat reaches desired doneness, 10-15 minutes, turning occasionally. Remove meat from skewers and serve on long Italian rolls or hot dog buns.
Nutrition Facts : Calories 205 calories, Fat 12g fat (0 saturated fat), Cholesterol 42mg cholesterol, Sodium 104mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
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
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
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