Spiedies (speedies)

1 cup cooking oil
2/3 cup cider vinegar
2 tablespoons Worcestershire sauce
½ medium onion, finely chopped
½ teaspoon salt
½ teaspoon sugar
½ teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon dried rosemary
2-1/2 pounds boneless lean pork, beef, lamb, venison, chicken or turkey, cut into 1-1/2 to 2-inch cubes (Note: we prefer pork or chicken breast)
Italian rolls or hot dog buns (optional)

In a glass or plastic bowl, combine first nine ingredients. Add meat and toss to coat. Cover and let marinate for 24 hours, stirring occasionally. When ready to cook, thread meat on metal skewers and grill over hot coals until meat reaches desired doneness, about 10-15 minutes. Remove meat from skewers and serve on long Italian rolls or hot dog buns. (We just serve it alone.)

About Spiedies…Spiedies originated in the “Triple Cities” of Upstate New York (Binghamton, Endicott and Johnson City) in the 1930s. Its true origin is debated. To this day, it remains a cherished element of local culture. Various recipes exist, but this particular one was taken from the August 1991 issue of Country magazine, pp. 47-8. Supplied by Jerry and Beth Crosby.

Another resource: http://www.geography.ccsu.edu/harmonj/atlas/spiedie.htm

Spiedie “Sauce” can be purchased online from two companies. Both are good, but we prefer Rob Salamida’s. We usually just have friends or relatives bring us a few bottles when they come out to visit.

Rob Salamida’s: www.spiedie.com
Lupo’s: www.spiedies.com (note the slight difference in domain)