Friday, April 16, 2010


My family loves spiedies.  They are cubes of herb-marinated chicken, skewered and grilled over an open flame (or on a grill pan if you're not fired up).  They are then stuffed between a soft roll or a big folded slice of Italian bread.  I personally like mine with a very thin slather (can a slather be thin?) of mayonnaise, though purists would revolt at the suggestion. 

While searching recipes for spiedies, I found this one on from an Australian who signed his entry as Dr. Nick.  He writes, "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." 

25 min | 15 min prep
  • 2-3 chicken breasts 
  • 1/3 cup olive oil 
  • 1/4 cup lemon juice 
  • 1/4 cup white vinegar 
  • 2 garlic cloves (finely chopped or pressed)
  • 1 tablespoon dried parsley 
  • 1 tablespoon dried basil 
  • 1/2 teaspoon dried oregano 
  • 1/2 teaspoon garlic salt 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon cracked black pepper 
  • 3-4 sandwich buns or soft, sliced Italian bread 
  1. Dice chicken breasts into 1" cubes.
  2. 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).
  3. Add marinade to chicken and refrigerate overnight, stirring occasionally (the acidic nature of the marinade will 'chemically' cook the meat partially).
  4. 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).
  5. Place two skewers on a fresh bread roll or Italian bread, grip the meat firmly with the bread and pull out skewers.
  6. Enjoy!
Recipe credit goes to; Photo: Photo by ElekTro4

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