recipe reviews for:

Spiedies

“Spiedies are the pride and joy of the Greater Binghamton area of N.Y. They are such an important part of life there that the biggest party of the year celebrates them - The Spiedie Festival and Balloon Rally brings thousands into the area every summer. Chunks of chicken (my favorite), pork, lamb (traditional) or venison are marinated in a mixture of oil, vinegar and herbs for 1 to 3 days, skewered, grilled and served on Italian bread with no condiments.”

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Reviewed: Nov. 16, 2009

These are just like I remember growing up. Living in the South, these are a welcome treat. Wouldn't change a thing! Thanks!!!!

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CHOCOECLAIRS

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Reviewed: Nov. 2, 2009

Very good! I adjusted the vinegar as suggested to make sure it wasn't too strong.

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gracietwin

Cooking Level: Expert

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Reviewed: Oct. 28, 2009

this was too good to be true. i'm from syracuse, ny so spiedies are a regular thing around here--- had family in town from rochester (1 1/2 hrs away) who hadn't heard of spiedies. my first attempt at making them myself-had them marinating for only one night and this was sooo good. only thing i found was that i used ziploc bags to marinate/hold chicken. used like 4 bags inside eachother and it STILL leaked. thought i was saving dishwasher space.. next time i will definately be using one of my pyrex containers. so that was my own fault :( will absolutely be making this over and over and over again!

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Bethany

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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Reviewed: Sep. 15, 2009

Thank you for your recipe. These were like my mother in law made! My husband grew up in Binghamton area. His Grandparents lived on Maple St in Endicott for 60+ years. Speidies are truly a part of the culture in the area. We lived in the area for 13 yrs and I fell in love with them- ate them made from lamb, pork, chicken and venison. The challenge is finding the bread on the West Coast where we live now. Our five sons & daughter will be here this weekend with families and we are having or own Speidie Fest!

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Nonna Birdi

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

Living In: Tracy, California, USA

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Reviewed: Sep. 8, 2009

AWESOME RECIPE! Thank you so much for sharing! Try this it is to die for!

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Nincompoop

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Shelby Township, Michigan, USA

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Reviewed: May 26, 2009

Yum! Great marinade-I only marinated for 24 hours (the oliva oil mixture was congealed after one night). The chicken was tender and flavorful. Also, I broiled these kabobs for 20 minutes on high in my oven as it was raining the night I made these.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 27, 2009

Very good flavor and perfect for summer grilling. Followed this recipe exactly as written. I marinated the chicken from Friday afternoon to Sunday evening and served on toasted hot dog buns. It was good without any condiments, as suggested by the submitter, but I think next time I will serve them with Cucumber Raita to make it a little creamier.

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Holly

Cooking Level: Expert

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Reviewed: Apr. 26, 2009

WOW alot of garlic but oh so good served it with the easy greek yogurt cucumber sauce form here.

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ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

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Reviewed: Jan. 12, 2009

Not 5 star good, but quite good. Soaked 2 days in the marinade. I admit, I skipped the mint also. We enjoyed the sandwich and the kids like the chicken skewers.

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Nov. 15, 2008

Thank you soooooo much, when I saw the recipe I just got a big smile on my face.My husband and I are from that area and have been trying for years to make good spiedies and finally can. These are great and now we can share them with friends who have heard our stories about spiedies. Thank you again.

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Katieseven

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Reviewed: Oct. 1, 2008

These were okay, don't know what all the hype is about.

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MOM2K&A

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Rochester Hills, Michigan, USA

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Reviewed: Aug. 9, 2008

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

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Wiser1

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Aug. 4, 2008

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

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Carrie C.

Living In: Oneonta, New York, USA

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Reviewed: Jun. 16, 2008

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!

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Dave in PA

Cooking Level: Intermediate

Living In: Ambler, Pennsylvania, USA

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Reviewed: May 30, 2008

Awesome recipe and perfect as is. Thanks!

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Steve A

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Reviewed: May 14, 2008

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.

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Caroline C

Cooking Level: Expert

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Reviewed: May 13, 2008

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

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LISAREC

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Manchester, New York, USA

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Reviewed: Apr. 10, 2008

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!!

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TN Hot Tamale

Cooking Level: Intermediate

Home Town: Joelton, Tennessee, USA

Living In: Gallatin, Tennessee, USA

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Reviewed: Jan. 25, 2008

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!

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2007

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!

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