READY IN 1+ days

Spiedies

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"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." — JOYBOWES

Directions

Place the cubed chicken into a large resealable plastic bag or container, add the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper. Seal the container and shake until combined. Refrigerate for 1 to 3 days, shaking the container to turn the meat every 6 to 8 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grate. When you are ready to cook, remove meat from the marinade and place on skewers.
Place the skewers on the preheated grill and cook, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F (75 degrees C). Be careful not to overcook or the meat will be very dry. Serve the grilled meat on Italian bread or hot dog rolls.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 1 day 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 25, 2007

AWESOME! My husbands family grew up in the greater Bing. area and he loves when we go to the "cabin" and get Speedies. I was thrilled when i stumbled across this recipe to be able to re-create this for him. I made them and took them camping. Super easy and super tasty. This will be a regular for us. I followed the recipe as is. Thanks!

—lovestohost

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Most Helpful Critical Review

Oct 01, 2008

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

—MOM2K&A

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59 Ratings

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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!

—elpete

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Aug 09, 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

—Wiser1

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Dec 04, 2011

I went a little off course, squeezed a whole lemon, and divided it into 2 gallon containers, left the skin in the marinade, 1/2 cup fresh basil made this puppy sing. Instead of the mint, I added fresh rosemary, and did not use garlic salt. I did crush 2 more cloves of garlic before I minced them, and added sea salt. I also did one container with the white vinegar, and another with the red. With the red wine vinegar I was able to cook the meat to 160 which is standard anyway and keep the moisture intact, not to mention it was a little richer in flavor. I had rave reviews, and with the red wine vinegar ones people thought I stole Lupo's recipe.

—kstannard

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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.

—Caroline C

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Aug 07, 2007

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.

—Aspiring Chef Rita

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May 24, 2007

Spiedies are great. I tend to use fresh spices as opposed to the dried versions.

—MCamillo

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Nutrition

Calories
376 kcal
19%

Carbohydrates
1.5 g
< 1%

Cholesterol
108 mg
36%

Fat
22.6 g
35%

Fiber
0.5 g
2%

Protein
39.7 g
79%

Sodium
937 mg
37%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spiedies

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 376
Calories from Fat: 203

% Daily Value *
Total Fat 22.6g 35 %
** Saturated Fat 3.8g 19 %
Cholesterol 108mg 36 %
Sodium 937mg 37 %
** Potassium 366mg 10 %
Total Carbohydrates 1.5g < 1 %
Dietary Fiber 0.5g 2 %
Protein 39.7g 79 %
** Sugars 0.1g
** Vitamin A 3 %
** Vitamin C 3 %
** Calcium 6 %
** Iron 22 %
** Thiamin 9 %
** Niacin 193 %
** Vitamin B6 52 %
** Magnesium 15 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.