Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

On the subject of "Spiedies" A keeper recipe?

Char-WoodyChar-Woody Posts: 2,642
edited 5:28AM in EggHead Forum
From: (Paul Havemann)
Date: 22 Jul 93 15:20:07 EDT[p][p]A variation on shishkebab, spiedies are native to -- and very popular in
-- the upstate areas of New York State, though they may be found in the
contiguous portions of neighboring states, including northern
Pennsylvania. Natives of upstate NY who have moved away from the area
have been known to have commercial "spiedie sauce" shipped, by the case,
to their new home! [p]Spiedies are very easy to prepare and to cook. Thanks to all the folks
in alt.culture.upstate-ny for their thoughts and contributions![p]The Meat:

Cut your choice of meat into cubes, about 1 1/2" or so. Boneless
skinless chicken breast comes out very tender, but most meats (lamb,
pork, beef, venison) will make fine spiedies. If you use beef, use a
more tender cut so that it doesn't come out too tough. Veal,
especially, may come out tough unless left to marinate for several (3 to
4) days. Mixing two or more meats is very tasty. [p]Even some kinds of fish steaks (salmon, shark) have been used, but these
need only "marinate" for a half hour or so; or, just brush on the
marinade from another batch while grilling. [p]
The Sauce:

Most bottled commercial spiedie mixtures, such as Salamida's, are both
expensive and use a little too much oil for some tastes. This recipe
(actually a vinaigrette) produces a more tangy sauce, and will marinate
anywhere from one to three pounds of meat. [p] 8 bay leaves (crumbled up)
4 tsp oregano
8 sm cloves of fresh garlic, minced
1/2 C lemon juice
1/2 C salad oil or fruity olive oil (preferred)
3/4 C vinegar (any variety)
1 tsp pepper
3 tsp salt (or to taste)
(If using lamb, try adding a couple of mint leaves)[p]Mix all ingredients together in a non-metallic dish. Add meat, cover,
and marinate in the refrigerator for at least 24 hours; stir
occasionally. Olive oil will solidify when refrigerated, so remove the
spiedies once or twice per day to allow the oil to 'melt', then stir. [p]Spiedies can be left marinating for 2 to 5 days; some claim that they
can be left for a week or more! (Longer marinating may help make
beef & veal more tender.) Add more marinade if required.[p]
To Cook:

Purists insist that spiedies must be skewered, shishkebab style, and
grilled on the barbecue for just a few minutes. Brush marinade on them
occasionally. Do not overcook! The marinated meat (especially chicken)
takes on a color that makes it difficult to tell when it's done.[p]Health considerations suggest that you do *not* use leftover marinade on
your spiedies at the serving table, since the raw meat will leave all
manner of unhealthy bacteria in it; reserve some of the marinade (or
make a fresh batch) to serve at table. [p]Spiedies are best eaten on large sliced hunks of French or Italian
bread; the accepted method is to grasp the bread in one hand, place the
skewer inside it, and pull the skewer out, leaving the spiedies inside
the bread. (Certainly, it saves time!) Kids, however, often prefer to
eat them right off the skewer. [p]Leftovers (if any) keep well in the fridge for several days. [p]

[p]Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.

[ul][li]Another recipe source for "Spiedies".[/ul]


  • BBbrewBBbrew Posts: 33
    Char-Woody,[p]It sounds like a fairly typical Mediterranean-style marinade. I am not trying to be a smart*ss, but I dont see what the big deal is.[p]Maybe I am missing something here.
  • J AppledogJ Appledog Posts: 1,046
    BBbrew, Sounds an awful lot like Souvlaki to me.... JCA

  • Char-WoodyChar-Woody Posts: 2,642
    I agree wid ya, but we gotta start sum where. Maybe we should start slow and easy and see how we can improve it to "real" Italian marinate. Ol "BluesNBBQ" really started something. For one, I am "gung ho" to get me feet wet on this idea of Spiedies. Sounds like a great way to out "kabob" the neighbors this spring and summer.
    Thanks to BluesNBBQ!

  • BluesnBBQBluesnBBQ Posts: 615
    Char-Woody, [p]You're welcome! I'm surprised at how many replies I got. I'm glad so many people want to try them now. I guess you can thank The Washigton Post!

  • BBbrewBBbrew Posts: 33
    J Appledog,[p]Souvlaki! That's the word I was looking for. I am a long way from New York state, but there are a number of Greek restaurants in the Kansa City area that serve it.[p]Basically marinated lamb or chicken on a skewer, usually without any veggies. Olive oil and lemon juice marinade, lots of garlic, oregano.
  • Char-Woody,[p] yup, and it sounds like a must for the Eggfest in April . . .[p]MikeO
  • djm5x9djm5x9 Posts: 1,342
    BBbrew:[p]You forgot the Tzadziki Sauce:[p]1 pint plain yogurt
    1 large cucumber, peeled & seeded
    2 cloves garlic minced (crushed in a Susi garlic press)
    2 tablespoons olive oil
    1 tablespoon white vinegar
    salt & white pepper[p]Strain yogurt overnight (really worth this step if you can) in the refrigerator in a strainer lined with cheese cloth. Chop cucumber & drain. To strained yogurt, add cucumber, garlic, oil, vinegar, and salt & pepper to taste. Refrigerate one hour prior to serving to allow flavors to blend.[p]Use on "gyros", a topping on Souvlakia (Greek kabobs), or as a vegetable dip.

  • Char-Woody,[p]Anybody got a clue as to how to pronounce Spiedies??? Is it zakly like Speedies???

  • Nature BoyNature Boy Posts: 8,439
    Wudda never thought of serving grlled skewered meat on french bread....The picture in the paper sure looked good! Just another thing to try I suppose...but variety (and spices) are the spice of life![p]Sounds kind of cool too. "Just sittin' here, eatin' speedies".
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • BluesnBBQBluesnBBQ Posts: 615
    bb,[p]The Post article said it's prounenced "Speedies." I guess a Mexican Speidie would be a Spiedie Gonzalez. :-)

  • BluesnBBQ,
    I kin see ur wit & wizdom is right up thar today! What an answer! :-)))[p]Keep up da good work![p]Dr. Chicken

  • bb, yup..just like a Speedie ticket..:-)

Sign In or Register to comment.
Click here for Forum Use Guidelines.