NEW YORK SPIEDIES
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!
Provided by julie a
Categories Main Dish Recipes Sandwich Recipes Beef
Time 8h30m
Yield 8
Number Of Ingredients 15
Steps:
- In a large resealable bag, combine the canola oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt, and pepper. Place the beef cubes into the marinade, seal and shake to mix and coat the beef. Marinate in the refrigerator overnight, or for up to 3 days.
- Preheat an outdoor grill for medium heat. Thread the beef cubes onto 8 skewers, dividing evenly. Discard the marinade.
- Cook the meat on the grill for 15 to 20 minutes, or until cooked to your liking (you can make a test skewer if you want). To serve, place a whole skewer of beef on a slice of French bread. Hold onto the meat using the bread, and pull the skewer out.
Nutrition Facts : Calories 622.4 calories, Carbohydrate 17.7 g, Cholesterol 76 mg, Fat 50.4 g, Fiber 1 g, Protein 24.4 g, SaturatedFat 11.1 g, Sodium 379 mg, Sugar 0.9 g
BEEF SPIEDINI
An Italian favorite, spiedini are great for holidays and other special occasions. The hearty skewers hold marinated steak pinwheels stuffed with a marinara-and-crumb filling.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 40 appetizers.
Number Of Ingredients 18
Steps:
- Thinly slice steak widthwise into 5-in. strips. In a large resealable plastic bag, combine the marinade ingredients. Add beef; seal bag and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally., Combine the bread crumbs, cheese, parsley, salt, garlic powder and pepper. Transfer half of the mixture to a shallow bowl; set aside. For filling, add marinara sauce to the remaining crumb mixture and mix well. Spread 1 teaspoon filling over each beef strip and roll up into pinwheels. Coat with reserved crumb mixture., Cut onion into 1-in. pieces and separate into layers. Thread a piece of onion, a sage leaf and a beef pinwheel onto a soaked wooden appetizer skewer; repeat. Drizzle lightly with oil and place on a greased 15x10x1-in. baking pan., Broil 3-4 in. from heat for 5-7 minutes or until beef reaches desired doneness, turning once.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 101mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
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.
Provided by JOYBOWES
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time P1DT30m
Yield 12
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 1.5 g, Cholesterol 107.8 mg, Fat 22.6 g, Fiber 0.5 g, Protein 39.7 g, SaturatedFat 3.8 g, Sodium 936.8 mg, Sugar 0.1 g
SPIEDIES (FROM THE NEW YORK TIMES)
From Sam Sifton. Spiedies are a mainstay sandwich of Binghamton, N.Y., and its surrounding boroughs. They're made of meat marinated for a long time in what amounts to Italian dressing, then threaded onto skewers, grilled, and slid into a cheap sub roll, sometimes with a drizzle of fresh marinade or hot sauce. The recipe that follows calls for beef, but pork or venison can be used almost interchangeably. Marinate for a long time: a full 24 to 36 hours is not uncommon, and results in chunks of meat that are so deeply flavored that they taste great even when slightly overcooked. (If you use chicken, however, reduce the length of time in the marinade, since the meat starts to break down after 12 hours or so.) Serve the spiedies with an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice. (Prep time does not include marinating time.)
Provided by JackieOhNo
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- For the marinade, whisk together all the ingredients except for meat, salt and pepper, in a large bowl.
- Add the meat to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
- Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.
- Remove the meat from its marinade and thread onto metal skewers, or wooden ones that you have soaked in water for 30 minutes or so. The chunks can be placed quite close together. Sprinkle with salt and pepper.
- When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the skewers of meat directly over the flames. Allow the meat to cook, undisturbed, for approximately 3 to 4 minutes, then use kitchen tongs to turn them over and repeat on the other side. Continue turning the skewers every couple of minutes until the meat is deeply crisp at its edges, and cooked entirely through, approximately another 5 to 7 minutes. (Remove them to the cool side of the grill if they begin to burn, and cover the grill to allow them to smoke-roast until finished; this is much less likely to happen on a gas grill.).
- Allow the spiedies to rest on a cutting board for a few minutes, then remove the meat from the skewers onto cut hero rolls or a plate. Serve with hot sauce on the side.
Nutrition Facts : Calories 2032.2, Fat 215.1, SaturatedFat 74.3, Cholesterol 224.7, Sodium 646.1, Carbohydrate 4.2, Fiber 0.6, Sugar 1.5, Protein 19.1
BEEF SPIEDIES RECIPE
Provided by á-3572
Number Of Ingredients 10
Steps:
- 1. Mix all ingredients and marinate the meat at least four hours in a nonreactive container in refrigerator. 2. Preheat broiler. Thread cubes onto 16 metal or bamboo skewers. Reserve marinade. 3. Broil five minutes. Baste with marinade, turn and broil another five minutes for medium. Serve on Italian bread. A sandwich is created by pulling skewer from meat.
SPIEDIES
Spiedies are a mainstay sandwich of Binghamton, N.Y., and its surrounding boroughs. They're made of meat marinated for a long time in what amounts to Italian dressing, then threaded onto skewers, grilled, and slid into a cheap sub roll, sometimes with a drizzle of fresh marinade or hot sauce. The recipe that follows calls for beef, but pork or venison can be used almost interchangeably. Marinate for a long time: a full 24 to 36 hours is not uncommon, and results in chunks of meat that are so deeply flavored that they taste great even when slightly overcooked. (If you use chicken, however, reduce the length of time in the marinade, since the meat starts to break down after 12 hours or so.) Serve the spiedies with an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.
Provided by Sam Sifton
Categories dinner, lunch, barbecues, sandwiches, main course
Time P1DT25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the marinade: Whisk together all the ingredients in a large bowl.
- Add the meat to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
- Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.
- Remove the meat from its marinade and thread onto metal skewers, or wooden ones that you have soaked in water for 30 minutes or so. The chunks can be placed quite close together. Sprinkle with salt and pepper.
- When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the skewers of meat directly over the flames. Allow the meat to cook, undisturbed, for approximately 3 to 4 minutes, then use kitchen tongs to turn them over and repeat on the other side. Continue turning the skewers every couple of minutes until the meat is deeply crisp at its edges, and cooked entirely through, approximately another 5 to 7 minutes. (Remove them to the cool side of the grill if they begin to burn, and cover the grill to allow them to smoke-roast until finished; this is much less likely to happen on a gas grill.)
- Allow the spiedies to rest on a cutting board for a few minutes, then remove the meat from the skewers onto cut hero rolls or a plate. Serve with hot sauce on the side.
Nutrition Facts : @context http, Calories 590, UnsaturatedFat 35 grams, Carbohydrate 6 grams, Fat 45 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 9 grams, Sodium 669 milligrams, Sugar 1 gram, TransFat 0 grams
SPIEDIES
Spiedis is a traditional Italian dish featuring skewered meat grilled like kabobs, then wrapped in Italian bread and eaten like a sandwich. The seasonings in this recipe work well with pork, beef, lamb, poultry and other meats. -Gertrude Skinner, Binghamton, New York
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the oil, vinegar, Worcestershire sauce, onion and seasonings; add meat. Seal bag and turn to coat; refrigerate for 24 hours, turning occasionally., Drain and discard marinade. Thread meat on metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill meat, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until meat reaches desired doneness, turning occasionally. Remove meat from skewers and serve on long Italian rolls or hot dog buns.
Nutrition Facts : Calories 323 calories, Fat 22g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 156mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 29g protein.
SPEIDIES
Provided by Charlie Palmer
Categories Beef Chicken Vegetable Marinate Fourth of July Backyard BBQ Vinegar Meat White Wine Summer Grill Grill/Barbecue
Yield Makes 12 speidies
Number Of Ingredients 15
Steps:
- 1. Combine the wine, vinegar, and oil in a medium bowl or other nonreactive container. Stir in the shallots, garlic, parsley, bay leaves, thyme, oregano, and salt and white pepper to taste. Cover and allow the flavors to blend for at least 1 hour before using. (The marinade can be covered and refrigerated for up to 1 week.
- 2. If you are using wooden skewers, place them in cold water to cover for at least 1 hour. Remove the skewers from the water just before you are ready to use them.
- 3. One to two hours before you are ready to grill, place the poultry or meat in a shallow nonreactive container. Pour the speidie sauce over the top. Cover with plastic wrap and refrigerate for up to 2 hours, turning occasionally. If using the vegetables, add them to the marinade with the meat about 15 minutes before you are ready to grill.
- 4. Preheat the grill. Oil the grill rack.
- 5. Thread the poultry or meat cubes (and vegetables, if using) onto skewers, (alternating poultry or meat with the vegetables, if using, and beginning and ending with poultry or meat.) If using wooden skewers, you might want to wrap the tips in aluminum foil to keep them from burning. Place the kabobs on the grill and grill, turning frequently, for about 8 minutes, or until the meat is cooked to the desired degree of doneness (and the vegetables are crisp-tender.) Serve hot off the grill, with toasted pita bread, if desired.
CHICKEN SPIEDIES
Originally Italian, these kebobs are popular in the Binghamton/Rochester/Syracuse/Elmira, NY area. They are great for tailgate parties!! Other options for meat are lamb, pork, beef, and vension. If you use pork, use tenderloin. If you use beef, use a more tender cut so it doesn't come out too tough. Veal, especially, may come out tough unless left to marinate for three or four days. Mixing two or more meats is very tasty also. NOTE: This is a tangy sauce, actually a vinaigrette. It will marinate anywhere from 1 to 3 pounds of meat.
Provided by Stephanie Z.
Categories Chicken
Time 40m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into skewer size cubes, about 1.5 inches or so.
- Mix marinade ingredients together in a nonmetallic dish. Add meat, cover and marinate in the refrigerator for at least 24 hours; stir occasionally.
- Oil will solidify when refrigerated, so remove the spiedies once or twice a day to allow the oil to "melt" and then stir.
- Spiedies may be left marinating in the refrigerator for two to five days. Add more marinade, if required.
- Before cooking, cut green peppers and onions into skewer size pieces. Alternate marinated chicken pieces with vegetables on skewer, about 6 inches of meat/veggie.
- To cook spiedies: Grill on the barbecue grill for 8 to 10 minutes, brushing marinade on them occasionally and turning them every few minutes. Do not overcook, but make sure that chicken is done!
- DO NOT use leftover marinade on spiedies at the serving table because the raw meat may have left unhealthy bacteria in the sauce.
- To serve: Grasp the bread in one hand, place the skewer inside and pull the skewer out, leaving the spiedies inside.
- You can also eat them right off the skewer.
- They're also good in a salad. Cooked leftovers (if any) keep well in the fridge for several days.
GARLIC SPIEDIES
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Trim meat of excess fat. Cut in 1- to 1 1/2-inch cubes so it can be threaded on skewers. Put meat in single layer in glass baking dish.
- Combine vinegar, garlic, oil, sugar, mustard and Worcestershire sauce in a food processor and process until smooth. Season to taste with salt and pepper. Add mixed herbs, chives, 2 tablespoons of the mint and 1 teaspoon of the lemon juice, and process briefly.
- Pour marinade over meat. Turn meat to coat it well, cover and refrigerate 24 hours to 3 days. Stir at least once every day.
- Preheat grill or broiler to hot. Thread meat on skewers, alternating the cubes with pieces of pepper, onions and elephant garlic.
- Puree the chopped garlic, the remaining tablespoon of lemon juice and a half cup of the yogurt together in a food processor. Stir into the remaining yogurt and add the remaining 1/4 cup of mint. Set aside.
- Grill or broil skewers, turning once, until meat is cooked to desired degree of doneness, 10 to 20 minutes.
- Remove meat and vegetables from skewers and serve with yogurt sauce, in pita bread if desired.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 22 grams, Carbohydrate 19 grams, Fat 28 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 6 grams, Sodium 840 milligrams, Sugar 10 grams, TransFat 0 grams
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