Friday, February 20, 2009


I spent last weekend in Vestal, NY at my good friend Ann's alpaca farm and I got to eat the famous local dish of Central New York, the spiedie. A spiedie is basically marinated meat on a stick, and it doesn't taste like shish kebab. Every restaurant has their own variation on the menu, and they are traditionally served on bread or a hot dog bun. I enjoyed eating chicken ones from the Spiedie and Rib Pit as well as the Skylark Diner, and on past trips I have sampled the pork and lamb ones and I love them all.
Ann says that when she makes them at home, she uses Salamida's State Fair Original Spiedie Sauce and since I haven't found it in Michigan, I set out to make mine from scratch. After much online research, I probably found 20 different spiedie sauce recipes, so I borrowed some ideas from each and made up my own recipe. The trick to making spiedies is to marinate the meat for at least 3 days before you put them on skewers to grill. This recipe can be used to marinate up to 3 lbs. of the meat or poultry of your choice.
Spiedie Sauce
8 bay leaves, crumbled into small pieces
4 t. oregano
8 cloves of garlic, minced
1/2 cup vegetable oil
1 c.up distilled white vinegar
1 tsp. pepper
3 tsp. salt
Mix marinade in a plastic bag and add meat or poultry of your choice cut into 1 - 2" square cubes. Marinate in the fridge for at least 3 days, turning the bag over 2x a day at least. Skewer meat and grill until cooked through. Remove skewers and serve on hot dog buns or white bread. Also, spiedies are great on salads!


Laura said...

Is spiedie pronounced like "Spidey"? I am having trouble taking them seriously because I have an image of a costumed Peter Parker I am unable to shake..... : )

Mom said...

No - it is pronounced "speedy".