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
SPIEDIE SANDWICH RECIPE - HOW TO MAKE A SPIEDIE SANDWICH
Steps:
- In a large bowl, combine olive oil, lemon juice, vinegar, and sugar. Add garlic, bay leaf, red pepper, thyme, basil, oregano, salt and pepper; stir until well blended. Place prepared meat in a large resealable plastic bag set into a shallow dish. Pour marinade mixture over meat and close bag. Marinate in the refrigerator for a least 24 hours and up to 3 days; turn bag occasionally to distribute marinade. Remove meat from refrigerator and let stand in marinade at room temperature for 2 hour; drain, reserving marinade. Preheat barbecue grill. Thread 4 to 5 cubes of meat onto each metal skewer. Place onto hot grill and cook 8 to 10 minutes or until done to your preference, basting with reserved marinade. Remove from grill and serve immediately. To serve, fold the bread over the contents of the skewer and pull the skewer out, leaving the meat sandwiched within the bread.
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
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
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.
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