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Spiedis

Spiedis

May 22, 2018

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

  • Yields: 8 servings
Spiedis

Directions

1In 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.

2When 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

Ingredients

1 cup vegetable oil

2/3 cup cider vinegar

2 tablespoons Worcestershire sauce

1/2 medium onion, finely chopped

1/2 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 teaspoon dried rosemary, crushed

2-1/2 pounds boneless lean pork, beef, lamb, venison, chicken or turkey, cut into 1-1/2- to 2-inch cubes

Italian rolls or hot dog buns

00:00

Nutrition Facts

Serving Size1 serving (4 ounces)
Calories205
Sodium104mg
Protein22g
Cholesterol42mg
Sugar0g
Total Fat12g
Saturated Fat0g
Total Carbohydrates1g
Dietary Fiber0g
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