MY HUSBAND IS ALSO FROM BINGHAMTOM AND I AM NOT-- HAVING THIS RECIPE MADE HIS DAY- THEY TURNED OUT AWESOME- I DID MARINATE FOR 5 DAYS- I ALSO DELETED THE MINT- AS I AM NOT A MINT LOVER- AND ADDED ONION POWDER IN ITS PLACE AS I HAD FOUND IN OTHER SPIEDIE RECIPES-- MY HUSBAND HAD THE WARM AND FUZZIES ALL EVENING AFTER EATING THEM-- THANKS SO MUCH

I live near Binghamton, New York and was tired of buying the bottled spiedie sauce. This recipe makes a delicious sauce!

Having grown up in the Binghamton area, I've been eating spiedies all my life, but certainly not as often since moving away. These were very good, and thank you Joy for the recipe. I had a cookout yesterday and my guests loved them! The only change I will try next time is more garlic and black pepper, at least a tablespoon instead of a teaspoon. But all in all it was great to bring a little Binghamton to Philadelphia. Thanks again!

Awesome recipe and perfect as is. Thanks!

To be honest, I would give this 3 stars, but that's because I made the stupid mistake of making this with that hideous "lemon juice" that comes in the yellow plastic lemon-shaped squeezy thing. As a result, it had a weird nasty chemically disinfectant taste. Yuck. Other than that, this was ok. I'll make it again with real lemon juice.

Yummy!used drumsticks, halved the oil & vinegar,no mint, marinated 24 hrs. will definately use again. so flavorful!

Made these the other night after they had marinated for a good 48 hours. Even though it was in the 20's outside my fiance grilled them. They were very good, very strong but good flavor. We didn't have the italian bread to make them authentic but they were still good. Next time I would definitely have some on hand - it would probably mellow them put a bit. But I love strong marinade flavor so I liked them without it. Thanks for the recipe. Never heard of them before. Will make again - probably in the summer when its warmer out!

LOVED this recipe. Next time I'll use a little less lemon and vinegar but other than that it was great. I made shish kebabs with it and served it with orzo seasoned with Greek seasoning and lemon juice then topped with parmesan chese. A new favorite!!

JOYBOWES you made my day! I have so many memories of summertime based around spiedies and salt potatoes being mostly raised in the same area of New York too...I have no idea why I never thought it could be possible to break this recipe down. I thought I'd be forever doomed to Salimedas State Fair bottle hoarding when I went there for visits. You get my first review, this really is a great recipe! On a side note...you'll appreaciate this, my boyfriend is from Long Island and I took him out upstate one summer and he found a spiedie booth and asked...whats a SPY_EDDIE? He fell in love with them too...not for the faint of heart. I'd say if you've never tried them only marinate them a day to see how powerful a kick you like, especially with small pieces of chicken it can be overwhelming to some. Wash it down with a cocktail? That helps too! Thanks again Joy!

Fantastic! These seems to a fancy version of souvlaki and the family loved it. I marinated the chicken for 2 days, and also tried it with some beef. The flavour was very good. I was a bit hesitant about the mint as I have never used mint in cooking, but it added a subtle touch and was not at all overdone. I served the meal with Spicy Yogurt Dip on the side, and a salad. Thanks for sharing!

I cut the recipe in half and added a bit more garlic, but other than that I made this recipe as directed. only marinated one day and think that longer might have been better. Also, I think I will give them a shot with fresh herbs next time. Eating them did remind me of being in upstate NY!

Having been born and raised in the Binghamton, NY area, I'm very familiar with Spiedies. The best ones were cooked over a small grill outside of small taverns on the north side of Endicott, NY (a stone's throw from Binghamton). Fresh herbs do not make a "real" spiedie, you must use dried for the authentic taste, and if it's not served on a slice of fresh Italian bread, again, it's not a spiedie. All of that said, this is a good recipe though the best are made with the Spiedie sauces made in the Binghamton area.

Coming from the Greater Binghamton area, We LOVE spiedies! This is a great recipe. Many restuarants in our area have built off from the original recipes and added condiments to create dozens of different versions, but the original versions are our pride and joy. Thanks so much for adding this as I didn't have time to throw my own recipe on here to share.

This is a good recipe and I know Binghamton is proud of their spiedies - but in acuality this is just another kind of shish kabob. I love shish kabob (or kabobs of any kind)and have collected quite a few marinades for them it. As a preference I prefer to eat this on a plate with grill onions and green peppers and then shake some hot sauce on it and serve it with a Tzatziki sauce. I use Tzatziki Sauce I from this site but there are quite a few that you can choose from. Just eating these plain on hero bread didn't do it for us -have to use some condiments! Thanks submitter.

My dad and I are pretty, well, bad at grilling chicken. But we teamed up with this one for last fourth of July and man - tasty! We were afraid of drying out the chicken so we laid an aluminum foil "tray" on the grill and poured the leftover marinade on them. Don't think you can just omit the bread part; I don't know why but it tastes really complete that way. I'd never had spiedies before but I certainly will again!