By Jenn @ Frugal Upstate
Photo by ElecTro4
Spiedies are a local specialty where I live. They are similar to a Kabob but have a very specific type of marinade. They are so well loved here that there is actually a special festival dedicated to them~The Spiedie Fest.
Spiedies
Approx 1 LB of meat*
1/4 C Lemon Juice
1/3 C Olive Oil
1/4 C Cider Vinegar
2 Cloves Garlic, chopped
5 Fresh Mint Leaves, minced
1 TBS Basil
1 TBS Parsley
1/2 tsp Oregano
1/2 tsp garlic salt
1/2 tsp salt
1/2 tsp pepper
Cut meat into 1 inch cubes. Combine all ingredients together and marinate overnight.
Place meat cubes on skewers and grill till done.
Meat is usually eaten on soft white Italian bread or hotdog rolls, although you can have them alone, on a salad or even on a pizza (as some local establishments do)
For some more variations on Spiedies check out the Spiedie Fest Recipe Winners.
*Chicken, pork or even Venison are typical. The meat amt is approximate-however much it seems like will fit in your marinade.
Photo by ElecTro4
Spiedies are a local specialty where I live. They are similar to a Kabob but have a very specific type of marinade. They are so well loved here that there is actually a special festival dedicated to them~The Spiedie Fest.
Spiedies
Approx 1 LB of meat*
1/4 C Lemon Juice
1/3 C Olive Oil
1/4 C Cider Vinegar
2 Cloves Garlic, chopped
5 Fresh Mint Leaves, minced
1 TBS Basil
1 TBS Parsley
1/2 tsp Oregano
1/2 tsp garlic salt
1/2 tsp salt
1/2 tsp pepper
Cut meat into 1 inch cubes. Combine all ingredients together and marinate overnight.
Place meat cubes on skewers and grill till done.
Meat is usually eaten on soft white Italian bread or hotdog rolls, although you can have them alone, on a salad or even on a pizza (as some local establishments do)
For some more variations on Spiedies check out the Spiedie Fest Recipe Winners.
*Chicken, pork or even Venison are typical. The meat amt is approximate-however much it seems like will fit in your marinade.
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