A spiedie consists of cubes of chicken, pork, lamb, veal, venison or beef. The meat cubes are marinated overnight or longer
~2 pounds of thick cubed (1 - 2 inch) meat such as chicken breast , lamb, boneless steak.
1 cup extra-virgin olive oil
1/4 cup freshly-squeezed lemon juice
3/4 cup red wine vinegar (I like mine with roasted garlic)
1/4 teaspoon red (cayenne) pepper (I use a pinch the wife does not like heat)
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon coarsely-ground pepper
4 cloves garlic, minced ( I use more and also add Fresh whole peeled garlic)
Onion and green pepper sliced into 1-2 inch chunks
Fresh soft Italian sub/torpedo/elongated sandwich
Mushrooms (optional)
Combine olive oil, lemon juice, vinegar, and spices, stir until well blended.
Pour marinade mixture over meat, Onion and Green Pepper then close bag. Marinate in the refrigerator for a least 24 hours and up to 3 days; turn bag occasionally to distribute marinade.
You can put the meat, onion and pepper on a metal skewer. I just use a veggie grill rack and put the meat and everything on there. Drizzle with more marinade.
Hot grill and cook 8 to 10 minutes or until done to your preference, basting with reserved marinade
Some people spread mayonnaise on the bread along with saut?ed peppers, onions and mushrooms.
I like Hot Mustard. or Dijon Mustard. :0008
~2 pounds of thick cubed (1 - 2 inch) meat such as chicken breast , lamb, boneless steak.
1 cup extra-virgin olive oil
1/4 cup freshly-squeezed lemon juice
3/4 cup red wine vinegar (I like mine with roasted garlic)
1/4 teaspoon red (cayenne) pepper (I use a pinch the wife does not like heat)
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon coarsely-ground pepper
4 cloves garlic, minced ( I use more and also add Fresh whole peeled garlic)
Onion and green pepper sliced into 1-2 inch chunks
Fresh soft Italian sub/torpedo/elongated sandwich
Mushrooms (optional)
Combine olive oil, lemon juice, vinegar, and spices, stir until well blended.
Pour marinade mixture over meat, Onion and Green Pepper then close bag. Marinate in the refrigerator for a least 24 hours and up to 3 days; turn bag occasionally to distribute marinade.
You can put the meat, onion and pepper on a metal skewer. I just use a veggie grill rack and put the meat and everything on there. Drizzle with more marinade.
Hot grill and cook 8 to 10 minutes or until done to your preference, basting with reserved marinade
Some people spread mayonnaise on the bread along with saut?ed peppers, onions and mushrooms.
I like Hot Mustard. or Dijon Mustard. :0008
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