New York Spiedies, Binghamton Style
  • Cooking Time: 20
  • Preparation Time: 10
  • 1 cup canola oil
  • 1/4 cup white vinegar
  • 1 teaspoon fresh lemon juice
  • 1 clove garlic, chopped
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 2 bay leaves
  • 1/4 teaspoon ground black pepper
  • 8 wooden skewers, soaked in water for 15 minutes
  • 2 pounds cubed beef
  • 8 (1 inch thick) slices French bread
  1. In a large resealable bag, combine the canola oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt, and pepper.
  2. Place the beef cubes into the marinade, seal and shake to mix and coat the beef.
  3. Marinate in the refrigerator overnight or for up to 3 days.
  4. Preheat an outdoor grill for medium heat.
  5. Thread the beef cubes onto 8 skewers, dividing evenly. Discard the marinade.
  6. 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).
  7. To serve, place a whole skewer of beef on a slice of French bread.
  8. Hold onto the meat using the bread, and pull the skewer out.
  9. Hold onto the meat using the bread, and pull the skewer out.
I went to college in Binghamton, NY where spiedies orginiate, so when I saw this recipe on I couldn't have been more excited. The one difference is that this recipe calls for beef, while we normally ate chicken or lamb. Once I try it out, I'll give my feedback