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TjcoleyTjcoley Posts: 3,528
edited July 2012 in EggHead Forum
Haven't had spiedies in years.  I used to love these when in upstate NY.  Done on the Egg they tasted just like I remembered. I used chicken, and a great Italian bread to wrap around the spiedie and pull it off the skewer for a great sandwich.   I threw on a few Italian sausages so as not to waste the space which also turned out nice. 
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA


  • YEMTreyYEMTrey Posts: 5,607
    Nice!  I have a good friend who made these while I was visiting and I loved them.  Now I have his recipe and make them all the time.  Good eats.
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • NibbleMeThisNibbleMeThis Posts: 2,293
    What did you use for a marinade?  I've been wanting to make those, growing up in the South it's something I've never had but they sound great when I see them on TV shows. 

    Knoxville, TN
    Nibble Me This
  • TjcoleyTjcoley Posts: 3,528
    I tried these years ago using a store bought "Spiedie" marinade and they were terrible - way to salty to even eat.  I found a number of recipes online and mixed and matched them to come up with:

    1 cup canola oil

    ¼ cup white vinegar

    2 Tbs lemon juice

    1 tsp Ground garlic

    ½ tsp Rosemary

    1 tsp Oregano

    ¾ tsp basil

    ½ tsp parsley

    Cut up chicken, pork or lamb into 1 inch cubes

    Mix all ingredients in zip lock bag and marinate overnight

    Heat Egg to 450 degrees, direct. 

    Place meat on skewers

    Grill for 10 – 15 minutes or until done. Do not overcook.  

    Using a thick slice of Italian bread, grip the meat and slide off skewer

    Eat and enjoy

    Be careful with the lemon juice.  If you use too much, it will 'cook' the meat ceviche style while marinating and it will turn out very tough.  These were tender, juicy and not at all too salty.  
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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