Recipe by julie a
"The Spiedie is a New York original, created in Binghamton. Spiedie meat is grilled on wooden skewers then served, skewer and all, on a fat slice of French bread. Wrap the bread around the meat, pull out the skewer and enjoy!"
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fresh lemon juice
1 1/2 teaspoons
1 1/2 teaspoons
ground black pepper
wooden skewers, soaked in water for 15 minutes
8 (1 inch thick) slices
I'm from the Binghamton/Endicott area, and like the other reviews stated, these should be served on Italian bread, not French. Also, beef is a pretty rare choice for spiedies. I've seen them made with everything from chicken to venison, but it's typically white meat, and usually either pork or lamb.
My grandmother, from Binghamton, New York, was the original creator of Spiedies. She was interviewed for several newspapers where her original recipe was printed. Her recipe included a few drops of mint to the mariande and was always made with lamb. Over the years, she added beef, chicken and pork when lamb became too expensive. Her Spiedies NEVER were served with French bread, but always served with homemade Italian bread. Crusty on the outsidfe and soft on the inside.
I made these for my husband who grew up in upstate NY. He told me how he had these a lot when he visited his aunt & uncle in Binghamton so I decided to make this for him. He said this was just how he remembered. I should note real spiedies are on Italian bread not French. Also, hubby says spiedies are made with pork so that is what I used. You don't add any condiments. This made my husband's day. Thank you.
I grew up on the northside of Endicott. My grandfather back in the 30's used to cook spiedies outside a bar on Oak Hill Ave. We have a family recipe which is pretty similar except less spices; there should be mint, garlic, red pepper and a touch of oregano. Also if you make you own wine add a bit of red (my grandpa snuck this in everything!)ALWAYS served on Roma'a or Battaglini's bread. And Lamb is the BEST!
I am from Binghamton and the best way to eat a spiedie is on soft sliced italian bread (not french bread). Lupo's and Salamida State Fair Spiedie Sauce are the best, and u can buy them online. And if u like lamb, make lamb spiedies, they are out of this world and served every year at The St. Anthony's Fair.
When I wrote this recipe out I actually typed "French" bread by mistake when I meant to say Italian. But it really doesn't matter. I've seen spiedies served on rolls as well. You can also use chicken, lamb, or pork - whatever you prefer. Live a little!
I made these for a barbeque but with chicken. They were a hit! Saved some of the dressing to pour over top. Yummmm
I am a Triple Cities native and have grown up eating a wide variety of spiedies, however, would like to clear up a couple of points: 1) Spiedies are ALWAYS served on an Italian bread product (most commonly on thick sliced bread, but also a hard Italian roll works very well) 2) They are skewered on metal skewers traditionally and then pulled off with the bread in the other hand 3) There is much debate about the originators of the spiedie-- some claim Lupo's, others state that the spiedies served from Pasquale's Deli on Broad ave are the orignals. These are personally my favorite. One thing is for certain, they are delicious, and the longer you marinate your meat--the better. Happy Dining.
* Percent Daily Values are based on a 2,000 calorie diet.
New York Spiedies
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 454
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