Spiedies!

I was sent this article originally posed here. Its awesome and will give you everything you need to know about this classic upstate NY food that is starting to get to the rest of the world. I like to make my own marinade but if you can grab some off the shelf, they are all pretty good. Enjoy!

Chicken Spiedies on the grill

Spiedie Sandwich (SPEE-dee) – If you find folks who know of spiedies, they are most likely originally from Binghamton in Broome County, New York, or they know someone who is.  Broome County is in New York’s Southern Tier, southeast of the Finger Lakes and just north of Pennsylvania.

People who live in the area eat them at restaurants, from street vendors, buy from supermarkets, and even make their own at backyard cookouts.  Spiedies have been completely integrated into the food culture of the region, and natives who have moved away from the area have been known to have commercial spiedie sauce shipped, by the case, to their new homes.

If you don’t want to make your own sauce you can also buy Lupo’s Original Endicott Style Spiedie Marinade Sauce or Salamida Original State Fair Spiedie Sauce and Marinade from Amazon Affiliate Links.

History of Spiedies, Spiedie Sandwich:

The name comes from the Italian spiedo meaning kitchen cooking spit.  Originally made from lamb, they are now made with virtually any meat.  It is chunks of lamb, pork, chicken, beef, or venison that has been marinated for days in a tart sauce and then grilled on a metal skewer, usually over charcoal or gas.  The traditional way of serving is between sliced Italian bread with extra sauce poured on top.  The Spiedie, skewer and all, is then inserted in sliced Italian bread.  The bread is used as a sort of mitt, wrapping around the meat.  Pull out the skew and you then have a wonderful and delicious hot sandwich.

An annual three-day community gathering is held featuring hot air balloons, live music, and hundreds of varieties of spiedies cooked and sold by countless vendors.  The weekend of entertainment and fun always concludes with the Spiedie Cook-Off on Sunday.

They originated with Binghamtons Italian immigrant population in the 1920s.  Augustine Iacovelli from Endicott, New York is believed to have popularized the Spiedie by introducing them in his restaurant, called Augies, in 1939.  The original sauce, which he called Zuzu, was wine vinegar, water, lemon juice, garlic and mint. His spiedies caught on so well among the local railroad workers and shoemakers that for years every little corner grocery had a spiedie stand on the street in front of it.

Spiedie Sandwich Recipe (Author: What’s Cooking America)
Ingredients

  • 2 pounds meat (chicken, lamb, pork or beef), cut into 1 1/2-inch cubes*
  • 1 cup olive oil, extra-virgin
  • 1/4 cup lemon juice, freshly-squeezed
  • 3/4 cup red wine vinegar
  • 2 tablespoons sugar (granulated
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons thyme, dried
  • 1 1/2 teaspoons basil, dried
  • 1 1/2 teaspoons oregano, dried
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper, coarsely-ground
  • 1 loaf French bread or Italian bread, thickly sliced
  • Metal Skewers

Instructions

  1. In a large bowl, combine olive oil, lemon juice, vinegar, and sugar. Add garlic, bay leaf, red pepper, thyme, basil, oregano, salt and pepper; stir until well blended.
  2. Place prepared meat in a large re-sealable plastic bag set into a shallow dish. Pour marinade mixture over meat and close bag. Marinate in the refrigerator for a least 24 hours and up to 3 days; turn bag occasionally to distribute marinade. Remove meat from refrigerator and let stand in marinade at room temperature for 2 hour; drain, reserving marinade.
  3. Preheat barbecue grill.
  4. Thread 4 to 5 cubes of meat onto each metal skewer. Place onto the prepared hot grill and cook approximately 8 to 10 minutes or until done to your preference, basting with reserved marinade. Remove from grill and serve immediately.
  5. To serve, fold the bread over the contents of the skewer and pull the skewer out, leaving the meat sandwiched within the bread.
  6. Makes 6 servings.

Recipe Notes

* Use boneless and skinless chicken breasts, pork tenderloin, top round steak, or leg of lamb.

If you don’t want to make your own sauce you can also buy Lupo’s Original Endicott Style Spiedie Marinade Sauce or Salamida Original State Fair Spiedie Sauce and Marinade from Amazon Affiliate Links.

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