Best 9 Speidies Recipes

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**Speidies: A Succulent Culinary Journey from Upstate New York**

Hailing from the vibrant culinary landscape of Upstate New York, speidies have captivated taste buds for generations. These succulent morsels of marinated meat, traditionally lamb or pork, are skillfully grilled to perfection, exuding an irresistible aroma that dances in the air. In this comprehensive guide, we embark on a culinary odyssey, exploring variations of this beloved dish, capturing its essence through a diverse selection of recipes. From classic skewers to innovative twists, discover the secrets behind speidies' enduring popularity and tantalize your palate with each delectable bite.

Here are our top 9 tried and tested recipes!

NEW YORK SPIEDIES



New York Spiedies image

The Spiedie is a New York original, created in Binghamton. Spiedie meat is grilled on wooden skewers then served, skewer and all, on a fat slice of French bread. Wrap the bread around the meat, pull out the skewer and enjoy!

Provided by julie a

Categories     Main Dish Recipes     Sandwich Recipes     Beef

Time 8h30m

Yield 8

Number Of Ingredients 15

1 cup canola oil
¼ cup white vinegar
1 teaspoon fresh lemon juice
1 clove garlic, chopped
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon onion powder
2 bay leaves
½ teaspoon kosher salt
¼ teaspoon ground black pepper
8 wooden skewers, soaked in water for 15 minutes
2 pounds cubed beef
8 (1 inch thick) slices French bread

Steps:

  • In a large resealable bag, combine the canola oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt, and pepper. Place the beef cubes into the marinade, seal and shake to mix and coat the beef. Marinate in the refrigerator overnight, or for up to 3 days.
  • Preheat an outdoor grill for medium heat. Thread the beef cubes onto 8 skewers, dividing evenly. Discard the marinade.
  • Cook the meat on the grill for 15 to 20 minutes, or until cooked to your liking (you can make a test skewer if you want). To serve, place a whole skewer of beef on a slice of French bread. Hold onto the meat using the bread, and pull the skewer out.

Nutrition Facts : Calories 622.4 calories, Carbohydrate 17.7 g, Cholesterol 76 mg, Fat 50.4 g, Fiber 1 g, Protein 24.4 g, SaturatedFat 11.1 g, Sodium 379 mg, Sugar 0.9 g

SPIEDIES



Spiedies image

Spiedies are a mainstay sandwich of Binghamton, N.Y., and its surrounding boroughs. They're made of meat marinated for a long time in what amounts to Italian dressing, then threaded onto skewers, grilled, and slid into a cheap sub roll, sometimes with a drizzle of fresh marinade or hot sauce. The recipe that follows calls for beef, but pork or venison can be used almost interchangeably. Marinate for a long time: a full 24 to 36 hours is not uncommon, and results in chunks of meat that are so deeply flavored that they taste great even when slightly overcooked. (If you use chicken, however, reduce the length of time in the marinade, since the meat starts to break down after 12 hours or so.) Serve the spiedies with an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.

Provided by Sam Sifton

Categories     dinner, lunch, barbecues, sandwiches, main course

Time P1DT25m

Yield 4 to 6 servings

Number Of Ingredients 15

2 to 3 pounds beef, pork, venison, lamb or chicken, cut into small cubes, at most 1-inch square
Kosher salt and black pepper, to taste
1 cup extra-virgin olive oil
¾ cup red wine vinegar
Zest of 1 lemon
¼ cup freshly squeezed lemon juice (about 2 lemons)
4 cloves garlic, peeled, smashed and roughly chopped
1 bay leaf
1 tablespoon thyme leaves
1 tablespoon oregano leaves
1 tablespoon basil leaves, rolled and chopped into chiffonade
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon red pepper flakes, or to taste

Steps:

  • Make the marinade: Whisk together all the ingredients in a large bowl.
  • Add the meat to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
  • Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.
  • Remove the meat from its marinade and thread onto metal skewers, or wooden ones that you have soaked in water for 30 minutes or so. The chunks can be placed quite close together. Sprinkle with salt and pepper.
  • When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the skewers of meat directly over the flames. Allow the meat to cook, undisturbed, for approximately 3 to 4 minutes, then use kitchen tongs to turn them over and repeat on the other side. Continue turning the skewers every couple of minutes until the meat is deeply crisp at its edges, and cooked entirely through, approximately another 5 to 7 minutes. (Remove them to the cool side of the grill if they begin to burn, and cover the grill to allow them to smoke-roast until finished; this is much less likely to happen on a gas grill.)
  • Allow the spiedies to rest on a cutting board for a few minutes, then remove the meat from the skewers onto cut hero rolls or a plate. Serve with hot sauce on the side.

Nutrition Facts : @context http, Calories 590, UnsaturatedFat 35 grams, Carbohydrate 6 grams, Fat 45 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 9 grams, Sodium 669 milligrams, Sugar 1 gram, TransFat 0 grams

SPIEDIES



Spiedies image

Spiedis is a traditional Italian dish featuring skewered meat grilled like kabobs, then wrapped in Italian bread and eaten like a sandwich. The seasonings in this recipe work well with pork, beef, lamb, poultry and other meats. -Gertrude Skinner, Binghamton, New York

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 11

1 cup canola 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

Steps:

  • In a large resealable plastic bag, combine the oil, vinegar, Worcestershire sauce, onion and seasonings; add meat. Seal bag and turn to coat; refrigerate for 24 hours, turning occasionally., Drain and discard marinade. Thread meat on metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill meat, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until meat reaches desired doneness, turning occasionally. Remove meat from skewers and serve on long Italian rolls or hot dog buns.

Nutrition Facts : Calories 323 calories, Fat 22g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 156mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 29g protein.

SPIEDIES



Spiedies image

Spiedies are the pride and joy of the Greater Binghamton area of N.Y. They are such an important part of life there that the biggest party of the year celebrates them - The Spiedie Festival and Balloon Rally brings thousands into the area every summer. Chunks of chicken (my favorite), pork, lamb (traditional) or venison are marinated in a mixture of oil, vinegar and herbs for 1 to 3 days, skewered, grilled and served on Italian bread with no condiments.

Provided by JOYBOWES

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time P1DT30m

Yield 12

Number Of Ingredients 12

5 pounds chicken, cubed
2 cups olive oil
1 cup white vinegar
2 tablespoons lemon juice
2 teaspoons salt
5 cloves garlic, minced
2 teaspoons dried oregano
1 tablespoon garlic salt
3 tablespoons crushed dried mint
2 tablespoons dried basil
1 teaspoon fresh-ground black pepper
12 wooden skewers, soaked in water for 30 minutes

Steps:

  • Place the cubed chicken into a large resealable plastic bag or container, add the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper. Seal the container and shake until combined. Refrigerate for 1 to 3 days, shaking the container to turn the meat every 6 to 8 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil grate. When you are ready to cook, remove meat from the marinade and place on skewers.
  • Place the skewers on the preheated grill and cook, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F (75 degrees C). Be careful not to overcook or the meat will be very dry. Serve the grilled meat on Italian bread or hot dog rolls.

Nutrition Facts : Calories 375.8 calories, Carbohydrate 1.5 g, Cholesterol 107.8 mg, Fat 22.6 g, Fiber 0.5 g, Protein 39.7 g, SaturatedFat 3.8 g, Sodium 936.8 mg, Sugar 0.1 g

" LUPO'S " CHICKEN SPIEDIES



I had the privilege to be introduced to the legendary Upstate New York gastronomic delight- the spiedie - while visiting Binghamton, NY. I've long ago used the last of the terrific Lupo's marinade I brought back to Australia with me. I searched for years to find a similar recipe and have tried many. This one was posted on a web forum and claimed to be the authentic recipe from someone who used to work there. I've adjusted it slightly and think its pretty close. This is my favorite football Sunday lunch.

Provided by Dr Nick

Categories     Lunch/Snacks

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 12

2 -3 chicken breasts
1/3 cup olive oil
1/4 cup lemon juice
1/4 cup white vinegar
2 garlic cloves (finely chopped or pressed)
1 tablespoon dried parsley
1 tablespoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
3 -4 sandwich buns

Steps:

  • Dice chicken breasts into 1" cubes.
  • Whisk all other ingredients together to form marinade. Set some aside for basting or sauce if desired (though I don't think this is necessary).
  • Add marinade to chicken and refrigerate overnight, stirring occasionally (the acidic nature of the marinade will 'chemically' cook the meat partially).
  • Thread 5 or so cubes onto metal or soaked bamboo skewers and grill for a few minutes either side, just until meat is firm (remember, they're already partially cooked by the marinade).
  • Place two skewers on a fresh bread roll or Italian bread, grip the meat firmly with the bread and pull out skewers.
  • Enjoy!

CHICKEN SPIEDIE



Chicken Spiedie image

Provided by Food Network

Time 12h30m

Yield 6 servings

Number Of Ingredients 4

2 1/2 pounds boneless, skinless chicken breasts
1 (16-ounce) bottle marinade (recommended: Spiedie, available in grocery stores)
Butter, softened
6 steak rolls

Steps:

  • Cut the chicken breasts into large cubes. Place the chicken in a large sealable container and pour the marinade over. Mix well, cover and refrigerate for at least 12 hours (best if marinated for 24 hours). Be sure that the meat is fully submerged and to maximize the flavors, stir once or twice throughout the marinating process.
  • Remove the chicken from the marinade and place the on the grill over medium heat turning frequently. Grill for about 10 to 12 minutes. Cut the largest piece in half to make sure that the meat is cooked all the way through.
  • Spread butter on the inside of the steak rolls, grill the insides until just crisp and place the chicken on the rolls.

SPEIDIES



Speidies image

Provided by Charlie Palmer

Categories     Beef     Chicken     Vegetable     Marinate     Fourth of July     Backyard BBQ     Vinegar     Meat     White Wine     Summer     Grill     Grill/Barbecue

Yield Makes 12 speidies

Number Of Ingredients 15

2 cups dry white wine
1/4 cup sherry wine vinegar
1/4 cup vegetable oil
1/2 cup minced shallots
1 tablespoon minced garlic
1 tablespoon minced fresh flat-leaf parsley
2 bay leaves, crumbled
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
Coarse salt and freshly ground white pepper
1 1/2 to 2 pounds boneless, skinless chicken or turkey or very lean boneless beef, lamb, or pork, cut into 1 1/2 to 2-inch cubes
24 cherry tomatoes, optional
12 small button mushrooms, trimmed and brushed clean, optional
Twenty-four 1-inch squares red or yellow bell pepper, optional
12 pita breads, toasted, optional

Steps:

  • 1. Combine the wine, vinegar, and oil in a medium bowl or other nonreactive container. Stir in the shallots, garlic, parsley, bay leaves, thyme, oregano, and salt and white pepper to taste. Cover and allow the flavors to blend for at least 1 hour before using. (The marinade can be covered and refrigerated for up to 1 week.
  • 2. If you are using wooden skewers, place them in cold water to cover for at least 1 hour. Remove the skewers from the water just before you are ready to use them.
  • 3. One to two hours before you are ready to grill, place the poultry or meat in a shallow nonreactive container. Pour the speidie sauce over the top. Cover with plastic wrap and refrigerate for up to 2 hours, turning occasionally. If using the vegetables, add them to the marinade with the meat about 15 minutes before you are ready to grill.
  • 4. Preheat the grill. Oil the grill rack.
  • 5. Thread the poultry or meat cubes (and vegetables, if using) onto skewers, (alternating poultry or meat with the vegetables, if using, and beginning and ending with poultry or meat.) If using wooden skewers, you might want to wrap the tips in aluminum foil to keep them from burning. Place the kabobs on the grill and grill, turning frequently, for about 8 minutes, or until the meat is cooked to the desired degree of doneness (and the vegetables are crisp-tender.) Serve hot off the grill, with toasted pita bread, if desired.

SPIEDIS



Spiedis image

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

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 11

1 cup canola 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

Steps:

  • In a glass or plastic bowl, combine the first 9 ingredients. Add meat and toss to coat. Cover and refrigerate for 24 hours, stirring occasionally. , Drain and discard marinade. Thread meat onto metal or soaked wooden skewers. Grill, covered, over medium heat until meat reaches desired doneness, 10-15 minutes, turning occasionally. Remove meat from skewers and serve on long Italian rolls or hot dog buns.

Nutrition Facts : Calories 205 calories, Fat 12g fat (0 saturated fat), Cholesterol 42mg cholesterol, Sodium 104mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

SPIEDIES (FROM THE NEW YORK TIMES)



Spiedies (From the New York Times) image

From Sam Sifton. Spiedies are a mainstay sandwich of Binghamton, N.Y., and its surrounding boroughs. They're made of meat marinated for a long time in what amounts to Italian dressing, then threaded onto skewers, grilled, and slid into a cheap sub roll, sometimes with a drizzle of fresh marinade or hot sauce. The recipe that follows calls for beef, but pork or venison can be used almost interchangeably. Marinate for a long time: a full 24 to 36 hours is not uncommon, and results in chunks of meat that are so deeply flavored that they taste great even when slightly overcooked. (If you use chicken, however, reduce the length of time in the marinade, since the meat starts to break down after 12 hours or so.) Serve the spiedies with an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice. (Prep time does not include marinating time.)

Provided by JackieOhNo

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 cup extra-virgin olive oil
3/4 cup red wine vinegar
1 lemon, zest of
1/4 cup fresh lemon juice (about 2 lemons)
4 garlic cloves, peeled, smashed and roughly chopped
1 bay leaf
1 tablespoon thyme leaves
1 tablespoon oregano leaves
1 tablespoon basil leaves, rolled and chopped into chiffonade
1 teaspoon granulated sugar
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon red pepper flakes (to taste)
2 -3 lbs beef, pork, venison, lamb or 2 -3 lbs chicken, cut into small cubes, at most 1-inch square
kosher salt and black pepper, to taste
for the marinade

Steps:

  • For the marinade, whisk together all the ingredients except for meat, salt and pepper, in a large bowl.
  • Add the meat to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
  • Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.
  • Remove the meat from its marinade and thread onto metal skewers, or wooden ones that you have soaked in water for 30 minutes or so. The chunks can be placed quite close together. Sprinkle with salt and pepper.
  • When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the skewers of meat directly over the flames. Allow the meat to cook, undisturbed, for approximately 3 to 4 minutes, then use kitchen tongs to turn them over and repeat on the other side. Continue turning the skewers every couple of minutes until the meat is deeply crisp at its edges, and cooked entirely through, approximately another 5 to 7 minutes. (Remove them to the cool side of the grill if they begin to burn, and cover the grill to allow them to smoke-roast until finished; this is much less likely to happen on a gas grill.).
  • Allow the spiedies to rest on a cutting board for a few minutes, then remove the meat from the skewers onto cut hero rolls or a plate. Serve with hot sauce on the side.

Nutrition Facts : Calories 2032.2, Fat 215.1, SaturatedFat 74.3, Cholesterol 224.7, Sodium 646.1, Carbohydrate 4.2, Fiber 0.6, Sugar 1.5, Protein 19.1

Tips:

  • Use flank steak or skirt steak for the best results.
  • Tenderize the steak by pounding it with a meat mallet or marinating it for at least 30 minutes.
  • Use a flavorful marinade that includes olive oil, vinegar, garlic, and herbs.
  • Grill the steak over medium-high heat for 5-7 minutes per side, or until it reaches your desired doneness.
  • Serve the steak with your favorite sides, such as grilled vegetables, rice, or potatoes.

Conclusion:

Speidies are a delicious and easy-to-make grilled dish that is perfect for any occasion. They can be made with a variety of different marinades and seasonings, so you can customize them to your own taste. Whether you are grilling them at home or tailgating at a game, speidies are sure to be a hit with everyone who tries them.

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