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State Fair Spiedie
(Pronounced "speedy")
Read the legend of the
Spiedie here
Click to Enlarge
The Marinade
Mix the following in a large
bowl - Good for 3 lbs Meat
1/2 cup Olive Oil
1/2 cup Red Wine Vinegar
1/2 cup Medium Dry Sherry
Juice of 2 Lemons
3 Teaspoons Ketchup
1 Medium Onion, Chopped
2 Tablespoons Parsley, Chopped
1 Tablespoon Fresh Mint Leaves,
Chopped
2 Cloves Garlic, Minced
1 Teaspoon Rosemary
1 Teaspoon White Pepper
1 Teaspoon Paprika
1/2 Teaspoon Sage
1/2 Teaspoon Chili Powder
1 Tablespoon Salt
Several Grinds of the Pepper
Mill
The Meat
Pork & Lamb are more
traditional, but you can use Chicken or Beef as well.
You don't need fancier
cuts: Pork shoulder and butt, beef chuck, and lamb breast
make great spiedies.
Avoid extra lean cuts. Figure 1/2 lb per person.
The Spiedie
Cut meat into 1" cubes and place in large bowl.
Pour marinade over meat
and mix to coat well. Cover and let marinate in
refrigerator 8 hours
(3 hours for chicken). Stir occasionally to coat well.
Place the meat on skewers. Resist the urge to add
vegetables.
Cook on grill. Meat should be no more than 5" from
heat source.
Turn a couple of times and brush with marinade.
Cook 4 - 5 minutes, until crispy on the outside, but don't
overcook!
Split a long loaf of Italian Bread and cut into 6 inch
lengths.
Slide the meat off the skewer onto the bread.
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