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
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.
Serving Size 8 servings
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.