Grilled Spiedie Sandwiches
- Marinating time: Overnight or up to 36 hours
- Roasting vegetables: 20 minutes
- Grilling time: 6 minutes
Ingredients
For Single recipe
(serves 4 to 6)
Marinated Meat:
- 1½ pounds grilling meat of choice (See comments below for suggested cuts of meat). Pat dry and cut into 1-inch cubes.
- ½ cup olive oil
- 6 tablespoons red wine vinegar
- Zest of ½ of a lemon
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- ½ dried bay leaf, coarsely crumbled
- ¾ teaspoon dried thyme
- ¾ teaspoons dried oregano
- ¾ teaspoons dried basil
- ½ teaspoon paprika
- ½ teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon red cayenne pepper
Roasted Vegetables:
- 1 onion, cut in half and sliced thin
- 1 yellow or red pepper, seeds and stem removed and cut into thin slices
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon oil for pan
- 6 tablespoons mayonnaise
- 2 cloves Roasted Garlic, mashed
- 1½ tablespoons fresh lemon juice
- ¼ teaspoon dijon or stone ground mustard
- ⅛ teaspoon Worcestershire sauce
- ⅛ teaspoon cayenne pepper
- Salt and black pepper to taste
Italian Style Rolls:
- 6 Italian/French style rolls, sliced in half lengthwise (or deli roll of choice)
Ingredients
For Double recipe
(serves 8 to 12)
Meat:
- 3 pounds grilling meat of choice. (See comments below for suggested cuts of meat). Pat dry and cut into 1-inch cubes.
- 1 cup olive oil
- ¾ cup red wine vinegar
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- 4 cloves garlic, minced
- 1 dried bay leaf, coarsely crumbled
- 1½ teaspoons dried thyme
- 1½ teaspoons dried oregano
- 1½ teaspoons dried basil
- 1 teaspoon paprika
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¼ teaspoon red cayenne pepper
Roasted Onion and Red Pepper:
- 2 onions, cut in half and sliced thin
- 2 yellow or red pepper, seeds and stem removed and cut into thin slices
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon oil for pan
- ¾ cup mayonnaise
- 4 cloves Roasted Garlic, mashed
- 3 tablespoons fresh lemon juice
- ½ teaspoon dijon or stone ground mustard
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon cayenne pepper
- Salt and black pepper to taste
Italian Style Rolls:
- 1 dozen Italian/French style rolls, sliced in half lengthwise (or deli roll of choice)
Instructions
-
Mix marinade in a large bowl.
- Prepare meat by cutting into 1-inch cubes. For chicken choose boneless, skinless thighs or breast meat. For lamb, beef or pork choose a boneless marbled cut.
- FOR CHICKEN: Add to marinade and toss. Refrigerate overnight or no more than 24 hours. Toss once to ensure all chicken gets marinated.
- FOR BEEF, PORK or LAMB: Add to marinade and toss. Refrigerate overnight or up to 36 hours, toss once or twice to ensure all of the meat gets marinated.
- Preparing Roasted Onion and Pepper:
- 1 hour before grilling, preheat oven to 425°.
- In a medium bowl, whisk together olive oil and balsamic vinegar.
- Thinly slice onion and pepper.
- Toss the sliced onions and peppers with the olive oil and balsamic vinegar.
- Drizzle 1 tablespoon olive oil over the bottom of a cookie sheet.
- Spread the onion and peppers over the bottom of the cookie sheet.
- Sprinkle the onions and peppers with salt and black pepper.
- Roast the onions and peppers in the oven for about 20 to 25 minutes; or until onions are nicely browned; stirring the mixture occasionally while roasting.
- Remove onions and peppers to a serving dish; set aside.
- Prepare Roasted Garlic Aioli and refrigerate.
- Heat grill to medium-high.
- NOTE: If you are broiling the kebobs in the oven; set the temperature to "broil" and preheat until hot. Rack should be 2 to 4 inches from the top burner.
- If grilling buns, slice open and brush lightly with oil. Place face down on grill for 10 to 20 seconds. Remove and set aside.
- Remove meat from marinade and thread onto metal skewers. NOTE: If using wooden skewers make sure to soak in water for at least 30 minutes.
- Grill the meat for about 3 minutes on the first side, turn over and grill for another 3 minutes; for a total of 6 minutes.
- Serve on French rolls with the roasted onions and peppers and Roasted Garlic Aioli.
Comments
Spiedies (pronounced "speedees") are marinated cubes of meat cooked on a skewer.Spiedies originated from Italy, but are very popular in the Broome County area of upstate New York.
Traditionally, spiedies were made from lamb, but pork, chicken, and beef are great choices, as well.
For beef, pork or lamb, pick a marbled cut of boneless meat. Sirloin or shoulder cuts work well. Beef, lamb, and pork can be marinated up to 36 hours.
For chicken spiedies, boneless, skinless chicken thigh meat or chicken breast meat works well. Marinate chicken meat overnight or up to 24 hours.
Italian style rolls are the roll of choice, but any French roll or sub sandwich roll will work.