" 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!
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
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
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
CHICKEN SPIEDIE
Provided by Food Network
Time 12h30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Cut the chicken breasts into large cubes. Place the chicken in a large sealable container and pour the marinade over. Mix well, cover and refrigerate for at least 12 hours (best if marinated for 24 hours). Be sure that the meat is fully submerged and to maximize the flavors, stir once or twice throughout the marinating process.
- Remove the chicken from the marinade and place the on the grill over medium heat turning frequently. Grill for about 10 to 12 minutes. Cut the largest piece in half to make sure that the meat is cooked all the way through.
- Spread butter on the inside of the steak rolls, grill the insides until just crisp and place the chicken on the rolls.
CHICKEN SPEIDIES RECIPE - (4.5/5)
Provided by hanley89
Number Of Ingredients 12
Steps:
- 1. Combine the wine, vinegar, and oil in a medium non reactive bowl. Stir in the shallots, garlic, parsley, bay leaves, thyme, oregano, and salt and pepper to taste. Cover and allow the flavors to blend for at least 1 hour before using. 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. Two hours before you are ready to grill, place the poultry in a shallow glass dish. Pour the speidie sauce over the top. Cover with plastic wrap and refrigerate for at least 2 hours, turning occasionally. 4. Preheat the grill. Oil the grill rack. 5. Thread the poultry cubes onto skewers,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 donenes
OLIVE GARDEN CHICKEN SPEIDIES
Make and share this Olive Garden Chicken Speidies recipe from Food.com.
Provided by Kerena
Categories Chicken Breast
Time 50m
Yield 28 Speidies, 7 serving(s)
Number Of Ingredients 19
Steps:
- To make the chicken marinade - Add all ingredients except the chicken to a non-aluminum mixing bowl and mix thoroughly until the sugar and salt are completely dissolved. Pound the chicken breasts between sheets of waxed paper until an even thickness of 3/16" overall. Cut the chicken into 1" squares and add to the marinade, covering completely. Allow to marinade for 2 hours, refrigerated. Remove from marinade after 2 hours and drain.
- To make appetizer sauce - Mix all ingredients together just until blended. Chill 1-2 hours to blend flavors. Serve cold.
- Assembly of speidies - Wash the bell peppers and cut into specified sizes to ensure proper cooking. Cut the onions into specified sizes and separate them into individual layers. Assembe speidies in the following order: red bell pepper, onion, chicken (fold into a C shape on the skewer), green bell pepper, onion, chicken (C shape) alternately, finishing with a red pepper strip after the 4th piece of chicken on each skewer. Spread the skewered items out on each skewer, so they will cook quickly.
- Grilling the speidies - Place the speidies on the grill or griddle and cook approxiamtely 1 minute per side, turning 4 times to cook each side. Adjust the cooking time according to your equipments heat output.
- Serve immediately with dipping sauce about 1/4 c per serving.
- 1 serving is 4 skewers.
Nutrition Facts : Calories 370.7, Fat 21.9, SaturatedFat 3.3, Cholesterol 71, Sodium 548.8, Carbohydrate 20.8, Fiber 2.9, Sugar 10.1, Protein 22.7
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).
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MARINATED CHICKEN SPIEDIES - JO COOKS
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4.7/5 (42)Calories 559 per servingCategory Lunch
- Add all the ingredients to a blender and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1 1/2 cups of sauce, refrigerate leftover sauce.
- In a small bowl whisk together the marinade ingredients. Place the chicken in a ziploc bag and pour the marinade over the chicken, seal the bag, toss to combine. Refrigerate for at least 2 hours up to overnight.
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