Sunday cooks and looking for some advice.

@Tjcoley, the spiedies turned out great.  They are a family favorite around here.  Regularly get requests to make them. Too easy to prep, and a quick cook.

@Mattman3969, I cooked it indirect at 350. Didn't do anything to the bird other than apply Plowboys Yardbird to it.

@caliking, It's a recipe that a friend of mine in upstate NY turned me on to.  I've only made them with chicken thus far. He made them at a party and they were amazing.  Recipe to follow:

Spiedie Sauce - Revised April 2011

5 lbs. of cubed meat (pork loin, lamb, chicken breast, venison)

Marinade:
2/3 cup olive oil     
1/4 cup white vinegar
1/4 cup white wine (whatever's handy)         
Juice of 1 lemon
1 Tbsp salt
2 tsp black pepper, ground         
8 cloves garlic, minced       
1/4 cup (good sized handful befire chopping) fresh flat leaf parsley, chopped
2 Tbsp (before chopping) fresh mint, chopped
2 tsp oregano, dried
2 tsp chives, dried
1 tsp lemon thyme, dried
1 tsp basil, dried (or 1 Tbsp fresh, chopped)
1 tsp rosemary sprigs
1 tsp marjoram, dried
1 - 2 tsp Accent (aka MSG) - optional, see below

For a bit spicier flavor, add:
1 tsp cayenne
1 tsp white pepper
1/2 tsp nutmeg
   
Mix together all ingredients except for the meat  in a 2 cup Pyrex mixing cup. Cut meat into 1 to 1-1/2 inch cubes. Place meat into a marinating container large enough to accommodate meat and marinade with a little room left over (one gallon Zip-Lock freezer bags are ideal for this). Pour marinade over meat, mix well, and refrigerate.  Marinate for between one and five days, turning the meat occasionally by either stirring it, squeezing the marinade bag, or (if you have a Tupperware marinater or the like) flipping and/or shaking the container. 

Skewer the meat fairly "tightly" to preserve moisture and tenderness during grilling. Grill 10 to 12 minutes over hot coals until done, turning 3 times so that each side gets some time on the fire.  Serve on Italian bread by grasping and wrapping the spiedie with the bread and pulling the skewer out.

Substitutions and notes:

- This recipe calls for spearmint, however, you may use peppermint or wintergreen or whatever wild mint is growing in the back of your yard (throw in some catnip if ya want, for all I care!!!) if you happen to like those flavors better.

- You MUST use fresh parsley if at all possible.  Dried parsley has all of the delicate flavor of a Post-It note but is less useful & cannot be written on.

- If you have fresh herbs, you may substitute these wherever possible.  Use double the referenced amount (e.g. use 2 tsp chopped fresh basil rather than 1 tsp. dried basil).

- Alter the quantity of garlic to taste. I am a big fan of the stinkin' rose, and therefore use large quantities of garlic in my marinade.  Eight medium cloves generally balances flavor and social acceptability fairly well. Those who do not wish to smell like the north side of Endicott the next day may cut the garlic in half.

- Adjust salt to taste. I tend to allow the nonjudicious use of garlic to compensate for the salt and use a bit less than called for above.

- Keep in mind that olive oil likes to solidify when refrigerated, so the occasional shaking of the marinated is needed to keep it all liquid.

Yes.  Like a kabob I guess.  Wife will take them off the skewers and eat them with rice or potatoes.  I'll make them for gameday and put them on bread with some fresh provolone.  Tasty and juicy either way.