Lupos Chicken Spiedies Recipes

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" LUPO'S " CHICKEN SPIEDIES



I had the privilege to be introduced to the legendary Upstate New York gastronomic delight- the spiedie - while visiting Binghamton, NY. I've long ago used the last of the terrific Lupo's marinade I brought back to Australia with me. I searched for years to find a similar recipe and have tried many. This one was posted on a web forum and claimed to be the authentic recipe from someone who used to work there. I've adjusted it slightly and think its pretty close. This is my favorite football Sunday lunch.

Provided by Dr Nick

Categories     Lunch/Snacks

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 12

2 -3 chicken breasts
1/3 cup olive oil
1/4 cup lemon juice
1/4 cup white vinegar
2 garlic cloves (finely chopped or pressed)
1 tablespoon dried parsley
1 tablespoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
3 -4 sandwich buns

Steps:

  • Dice chicken breasts into 1" cubes.
  • Whisk all other ingredients together to form marinade. Set some aside for basting or sauce if desired (though I don't think this is necessary).
  • Add marinade to chicken and refrigerate overnight, stirring occasionally (the acidic nature of the marinade will 'chemically' cook the meat partially).
  • Thread 5 or so cubes onto metal or soaked bamboo skewers and grill for a few minutes either side, just until meat is firm (remember, they're already partially cooked by the marinade).
  • Place two skewers on a fresh bread roll or Italian bread, grip the meat firmly with the bread and pull out skewers.
  • Enjoy!

LUPO'S CHICKEN SPIEDIES



Lupo's chicken spiedies image

This recipe is courtesy of Food.com posted by Dr. NickSpiedies are a summertime staple for those of us in the Southern Tier of NY! (They are kind of like a kabob)

Categories     Poultry     Cookout     Cookout Poultry

Yield 4

Number Of Ingredients 13

3 chicken breasts
1/3 cup olive oil
1/4 cup lemon juice
1/4 cup apple cider vinegar
2 garlic cloves (finely chopped or pressed)
1 tablespoon dried parsley
1 tablespoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1 tablespoon ketchup
Read more: http://www.food.com/recipe/lupos-chicken-spiedies-219681#ixzz1RA974CmX

Steps:

  • Dice chicken breasts into 1" cubes.
  • Whisk all other ingredients together to form marinade. Set some aside for basting or sauce if desired (though I don't think this is necessary).
  • Add marinade to chicken and refrigerate overnight, stirring occasionally (the acidic nature of the marinade will 'chemically' cook the meat partially).
  • Thread 5 or so cubes onto metal or soaked bamboo skewers and grill for a few minutes either side, just until meat is firm (remember, they're already partially cooked by the marinade).
  • Place two skewers on Italian bread, grip the meat firmly with the bread and pull out skewers. You may butter the bread first, but the neither the bread nor the butter are included in nutrition information.
  • Read more: http://www.food.com/recipe/lupos-chicken-spiedies-219681#ixzz1RA9yR7LW

Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories

GRILLED CHICKEN SPIEDIES



Grilled Chicken Spiedies image

The term 'spiedie' (SPEE-dee) comes from 'spiedo,' the Italian word for spit, and simply refers to meat grilled on a skewer. This incredibly delicious sandwich, invented in central New York by an Italian immigrant named Camillo Iacovelli, breaks all the accepted rules regarding marinating meats, and not only does it work, it's amazing!

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time P1DT27m

Yield 6

Number Of Ingredients 14

¾ cup white wine vinegar
½ cup olive oil
¼ cup freshly squeezed lemon juice
½ cup fresh mint leaves
6 cloves garlic
4 teaspoons white sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon freshly ground black pepper
3 pounds boneless skinless chicken thighs, cut into 3 pieces
6 skewers
6 Italian-style hoagie buns

Steps:

  • Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds.
  • Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes.
  • Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes.
  • Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.

Nutrition Facts : Calories 874.8 calories, Carbohydrate 73.2 g, Cholesterol 140.1 mg, Fat 41 g, Fiber 4.1 g, Protein 50.2 g, SaturatedFat 8.6 g, Sodium 1277.8 mg, Sugar 8 g

SPIEDIES



Spiedies image

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

5 pounds chicken, cubed
2 cups olive oil
1 cup white vinegar
2 tablespoons lemon juice
2 teaspoons salt
5 cloves garlic, minced
2 teaspoons dried oregano
1 tablespoon garlic salt
3 tablespoons crushed dried mint
2 tablespoons dried basil
1 teaspoon fresh-ground black pepper
12 wooden skewers, soaked in water for 30 minutes

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

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