This is our favorite cookout dish, and it's very good served with a salad. This recipe originated here in my hometown in the 1930s. Our meat preference for speidis is venison, but we use chicken and beef when it's not available. — Gertrude Skinner, Binghamton, New York
[cooked-sharing]
In a glass or plastic bowl, combine the first nine ingredients. Add meat and toss to coat. Cover and let marinate for 24 hours, stirring occasionally.
When ready to cook, thread meat on metal skewers and grill over hot heat until meat reaches desired doneness, about 10-15 minutes. Remove meat from skewers and serve on long Italian rolls or hot dog buns.
Originally published as Spiedis in Country August/September 1991, p47
Serving Size 8 servings
Servings 14
- Amount Per Serving
- Calories 205
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 0g
- Cholesterol 42mg15%
- Sodium 104mg5%
- Total Carbohydrate 1g1%
- Dietary Fiber 0g
- Sugars 0g
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a glass or plastic bowl, combine the first nine ingredients. Add meat and toss to coat. Cover and let marinate for 24 hours, stirring occasionally.
When ready to cook, thread meat on metal skewers and grill over hot heat until meat reaches desired doneness, about 10-15 minutes. Remove meat from skewers and serve on long Italian rolls or hot dog buns.
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