• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Speidies

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • Your choice of meat into
  • -cubes; about 1-1/2" or so
  • -(see instructions)

 Directions

THE SAUCE
8 Bay leaves (crumbled up)
4 ts Oregano
8 Cloves (small) fresh
-garlic; minced
1/2 c Lemon juice
1/2 c Salad oil or fruity olive
-oil (preferred)
3/4 c Vinegar (any variety)
1 ts Pepper
3 ts Salt (or to taste)
If using lamb; try adding a
-couple of mint leaves


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.

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, shishkebab 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; reserve some of the marinade (or make a
fresh batch) to serve at table.

Spiedies are best eaten on large sliced hunks of French or Italian bread;
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.

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