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SPIEDIES
Spiedies
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INGREDIENTS
- 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
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.
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RECIPE REVIEWS
I was wondering if you just cut the chicken in larger pieces and not have to put on skewers?
Hi Carlene. I do always cut them into chunks and skewer them simply because that's how the "real" central NY spiedies are prepared and served. If you didn't want to do skewers though, you could lay them out on grill sheets (aluminium foil sheets that are holey - used for fish or other items you don't want falling through the grate). I'm sure you could make the chunks bigger, just grill them a bit longer and they would most likely still be OK but you'd have to promise not to tell anyone from that region you didn't make them in true spiedie fashion. :-) (joking!)
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