Spiedie Sandwich

Ok folks I am from upstate NY originally is this here my ALL time favorite!
This can be done with whole chicken breasts also (which is how I do it)

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

  • Use boneless and skinless chicken breasts.

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.

Place prepared meat in a large resealable 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.

Preheat barbecue grill. Thread 4 to 5 cubes of meat onto each metal skewer. Place onto hot grill and cook 8 to 10 minutes or until done to your preference, basting with reserved marinade. Remove from grill and serve immediately.

To serve, fold the bread over the contents of the skewer and pull the skewer out, leaving the meat sandwiched within the bread.

Makes 6 servings.

Enjoy and let me know what you think!

This sounds very good. I will have to try it. Why is it called a spiedie sandwich?

ready for a little Italian lesson???

it comes from the Italian word “speido” (“kitchen cooking spit”).

Italians would marinate their meat for a couple days then they would thread the meat on skewers and spit roast. They would remove the meat from the skewers directly on to Italian bread, slather on some of the sauce and have a great sammie. You cut your Italian bread horizontally - but not all the way through - and grab your bread in one hand, lay the spitted meat on top with the other hand and pull the meat off the spit. You can use any kind of meat. Traditionally it was lamb - now anything goes. We’ve done it that way for years - using the bread to pull the meat off the skewers. And if you try to do it a different way - it just doesn’t seem to taste the same - wouldn’t be a speidie to us!

I still have our metal skewers from when I was a little girl and they go well on my charcoal grill and my electric grill.

Try it - grab some long metal skewers, thread on your marinated meat, grill and remember to use your bread as your cooking mitt to remove your meat.

My preference (regardless of the meat) is to dip my sammie in the extra sauce - I love dipping.

BTW - when making for family you just grab the bread - but for company - you are polite and you place the bread on a piece of foil before sliding the meat off the skewer - same thing you would do if you had a restaurant or food stand.

As a little girl I held the bread and pulled the meat off the skewer myself while the cook held the skewer for me - that’s how the kids would get served - all in a line.

Thanks for the lesson.

anytime - I got more…LOL