For those who've never had them -- or aren't from these parts -- spiedies are cubes of marinated and grilled meat (usually chicken, pork, lamb or beef) served on soft Italian bread. The idea is to use the bread like a mitt, to pull the freshly cooked meat off the skewer. At some stands and restaurants, spiedies are served on a sub roll, which tends to overpower the meat. Spiedie meat cubes can also be served minus the bread -- on top of a salad, for instance. The marinade recipe varies, but usually involves olive oil, red wine vinegar, lemon and Italian herbs and spices.
As part of getting to know my grill a little better this summer, I decided to make spiedies one weekend. The recipe below is from Tom and Marti Macinski, owners of Standing Stone Vineyards in Hector (Seneca Lake East).
Adapted from a recipe from Standing Stone Vineyards, Hector
For the marinade:
Juice of 1 lemon
Zest of 1 lemon
4 tablespoons olive oil
2 tablespoons red wine vinegar
½ cup dry Riesling or Chardonnay
4 tablespoons fresh parsley, finely chopped
4 tablespoons fresh mint, finely chopped
4 tablespoons fresh oregano, finely chopped
4 cloves garlic, peeled and finely chopped
2 pounds boneless pork shoulder, boneless chicken breast or boneless lamb, cut into 1.5 inch cubes
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
Combine all ingredients in a large, non-reactive bowl or heavy-duty, zip-top bag. Reserve a half cup of the marinade to use at serving time. Add the meat to the zip-top bag and combine well to coat each piece. Marinate meat overnight in the refrigerator.