These regional favorites can be made with almost any protein and involve well-marinated meats, grilled at a high heat and served on crusty bread with a tangy, lemony sauce!
Adapted from a Food Network Chicken Spiedie Recipe.
1 cup olive oil
1/2 cup red wine vinegar
1 lemon, juice
3 cloves garlic, minced
1 teaspoon kosher salt
1 tablespoon Italian seasoning
1 teaspoon dried mint
1 teaspoon black pepper
1/4 cup mayonnaise, divided
1 tablespoon sugar
2 1/2-3 pounds lamb, chicken, or steak
Crusty bread or hoagie rolls, for serving
- Whisk together olive oil, vinegar, lemon juice, salt, minced garlic, Italian seasoning, mint, black pepper, and 1 tablespoon mayonnaise. Separate 3/4 cup of the marinade for the serving sauce.
- Cube your meat into about 1-inch pieces. You can use almost any cut of meat, but make sure it isn’t too tough. Stew cuts don’t work well, but any steak cut will work great.
- Marinate the meat for at least 24 hours. I used lamb for my version and actually marinated them for 48 hours.
- When you’re ready to cook the spiedies, skewer the meat on to metal skewers (or bamboo skewers that have been really soaked in water). Grill meat over HIGH direct heat for about 4 minutes per side until the meat is cooked to the desired temperature. Lamb and steak can be medium to medium-rare, but chicken should be cooked all the way through (165˚F.)
- After skewers are done, remove them from the grill and add bread. Grill for a few minutes to char the bread.
- Slide the skewers off onto the grilled bread rolls.
- Make the serving sauce by stirring together reserved marinade sauce (not the actual sauce that was used to marinate the meat) and mix it in with the reserved mayonnaise.
- Serve spiedie sandwiches drizzled generously with sauce and optionally garnished with some fresh parsley.