Chicken Spiedies
The Spiedie (pronounced Spee-dee) is actually an Italian inspired dish originally created with lamb. Although this dish is being prepared with chicken, it is common to use chunks of lamb, pork, beef or venison as well.
Ingredients
- 6 wooden skewers, soaked in water for 30 minutes
- 1/2 teaspoon fresh-ground black pepper
- 1 tablespoon dried basil
- 1 tablespoon and 1-1/2 teaspoons crushed dried mint
- 1 to 1/2 teaspoons garlic salt
- 1 teaspoon dried oregano
- 2 to 1/2 cloves garlic, minced
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1/2 cup white vinegar
- 1 cup olive oil
- 2 to 1/2 pounds chicken, cubed
Instructions
- Avoid overcooking the chicken or the meat will be very dry. Serve the grilled meat on thinly sliced Italian Bread or, if you prefer a "Grinder" type of sandwich, Italian Sub rolls.
- skewers and place on grill to cook, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F (75 degrees C).
- Skewer the meat with the soaked
- Soak Bamboo skewers in water for 30 minutes. In the meantime, Preheat an outdoor grill on medium-high heat and lightly oil grate.
- Seal the container and shake until combined. Refrigerate for at least 24 Full hours- up to 4 days, shaking the container to turn the meat every 8 hours or so.
- In a medium bowl combine the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper, whisking together. Place the chicken in a marinating container or gallon size zip-seal bag. We really recommend a marinating dish because this will set for up to 4 days in the fridge and your entire fridge will smell like spiedies if you use plastic.