by
Dick McCoy
For those of you still “salivating” for that long-ago remembered Spiedies ... here’s an easy recipe (I still like the pork Spiedie the best, tho a LOT of people favor the chicken
Spiedie now).
The Meat:
Cut your choice of meat into cubes, about 1 ½” or so. Boneless skinless chicken breast comes out very tender, but most meats (lamb, pork, beef, venison) will make fine Spiedies. If you use pork, use pork tenderloin. If you use beef, use a more tender cut so that it doesn’t come out too tough. Veal, especially, may come out tough unless left to marinate for several (3 to 4) days. Mixing two or more meats is very tasty also.
The Sauce:
Most bottled commercial Spiedie mixtures, such as Salamida’s, are both expensive and use a little too much oil for some tastes. This recipe (actually a vinaigrette) produces a more tangy sauce, and will marinate anywhere from one to three pounds of meat.
8 bay leaves (crumbled up)
4 tsp oregano
8 sm cloves of fresh garlic, minced
½ C lemon juice
½ C salad oil or fruity olive oil (preferred)
¾ C vinegar (any variety)
1 tsp pepper
3 tsp salt (or to taste)
(If using lamb, try adding a couple of mint leaves)
Mix all ingredients together in a non-metallic dish. Add meat, cover, and marinate in the refrigerator for at least 24 hours; stir occasionally. Olive oil will solidify when refrigerated, so remove the Spiedies once or twice per day to allow the oil to “melt”, then stir. Spiedies can be left marinating for 2 to 5 days; some claim that they can be left for a week or more! (Longer marinating may help make beef & veal more tender.) Add more marinade if required.
To Cook:
Purists insist that Spiedies must be skewered, shish kabob style, and grilled on the barbecue for just a few minutes. Brush marinade on them occasionally. Do not overcook! The marinated meat (especially chicken) takes on a color that makes it difficult to tell when it’s done.
Health considerations suggest that you do not use leftover marinade on your Spiedies at the serving table, since the raw meat will leave all manner of unhealthy bacteria in it.
Spiedies are best eaten on large sliced hunks of French or Italian bread; for really hungry guys and gals, they’re good in a sub bun, and it usually takes 2 skewers of meat to fill it! The accepted method is to grasp the bread in one hand, place the skewer inside it, and pull the skewer out, leaving the Spiedies inside the bread. (Certainly, it saves time!) Kids, however, often prefer to eat them right off the skewer. Leftovers (if any) keep well in the fridge for several days.
7/8/00