Spiedies

Spiedies (spee-dees) are a marinated meat sandwich that originated in a town called Binghampton, NY, right next to the PA border.  (For you "Office" fans, I noticed that Scranton, PA isn't far from there).  Anyway, a friend of mine recently made these and they were really good.  And so versatile.   We  marinated the pork over night in a vinaigrette with lots of herbs in order to produce a flavorful moist meat. Then we cooked it on the grill and ate it from a hoagie bun.  It was the perfect summer dinner.   I'm grateful to my friend for introducing them to me.  I think they will become a regular in our dinner rotation.

Click here for printable recipe.

Post by: Jen

Ingredients:

1 c olive oil

3/4 c red wine vinegar

1/8 c sugar

1 onion, minced

4 cloves garlic, minced

1/2 tsp salt

1/2 tsp pepper

1 1/2 tsp thyme

1 1/2 tsp marjoram             OR 2 Tbsp Italian Seasoning (same thing as these four ingredients)

1 1/2 tsp basil

1 1/2 tsp oregano

2 lbs meat cut into 1" chunks (chicken, pork, turkey, or lamb)

skewers, soaked in water if they are wooden

Hoagie buns

Directions:

Mix all the ingredients together in a bowl except for the meat and buns.  Mix well. (as you can see, my friend and I actually doubled the recipe to feed a crowd)

 Reserve aside 1/4 c of the marinade (to use later when serving)

 Cut up your meat into 1 inch chunks that can be skewered later.

Place the marinade (NOT the reserved marinade) and the meat in a gallon zip baggie and knead it so that all the meat is covered.  Place in a bowl (just in case) and put in the refrigerator overnight.

The next day... 

If you are using wooden skewers, place them in a pan of water for at least 1/2 hour before grilling.  (That way they won't catch on fire!)  Thread your meat onto skewers.  Grill over med high heat.  Turn after about 5-8minutes.  They should cook about 10-15 minutes.  ( or less depending on how hot your grill is)

 Remove from grill when the meat is cooked through (juices run clear)

 Place the meat on the skewer inside a hoagie bun.

 While holding the meat in place with the bun (kind of acting as your hot pad), remove the skewer from the meat, while leaving the meat in the bun.

 You can line the bun beforehand with lettuce or tomatoes.  Drizzle a little bit of the reserved marinade over your meat in the bun if you desire. Eat right away while the meat is hot and juicy.

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