NEW YORK STATE FAIR SPIEDIE SAUCE RECIPES
NEW YORK SPIEDIES RECIPE | ALLRECIPES
The Spiedie is a New York original, created in Binghamton. Spiedie meat is grilled on wooden skewers then served, skewer and all, on a fat slice of French bread. Wrap the bread around the meat, pull out the skewer and enjoy!
Provided by julie a
Categories Main Dishes Sandwich Recipes Beef
Total Time 8 hours 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a large resealable bag, combine the canola oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt, and pepper. Place the beef cubes into the marinade, seal and shake to mix and coat the beef. Marinate in the refrigerator overnight, or for up to 3 days.
- Preheat an outdoor grill for medium heat. Thread the beef cubes onto 8 skewers, dividing evenly. Discard the marinade.
- Cook the meat on the grill for 15 to 20 minutes, or until cooked to your liking (you can make a test skewer if you want). To serve, place a whole skewer of beef on a slice of French bread. Hold onto the meat using the bread, and pull the skewer out.
Nutrition Facts : Calories 622.4 calories, CarbohydrateContent 17.7 g, CholesterolContent 76 mg, FatContent 50.4 g, FiberContent 1 g, ProteinContent 24.4 g, SaturatedFatContent 11.1 g, SodiumContent 379 mg, SugarContent 0.9 g
AUTHENTIC UPSTATE SPIEDIES. RECIPE - FOOD.COM
Way back in Upstate New York, in a small shoe town called Endicott, we have a regional "Kabob" style sandwich, called spiedies. If you have never tried one, your mouth is going to thank you. I have seen a lot a recipes trying to duplicate the variety sold at a local culinary pit stop called Lupo's. Some have come close, some miss by a mile. I think this one is the closest I have tried in long time. Originally they were marinated with lamb or pork. Chicken is my favorite. You will love them, or else Uncle Guido will have to talk to you.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Dice chicken breasts into 1" cubes.
- Blend the olive oil, lemon juice, vinegar or wine, garlic, parsley, basil, oregano, garlic salt, crushed mint leaf, salt and pepper in a bowl.
- Add chicken to the marinade, stirring. I like to bag it in zip lock bags (I always make a double batch so I can freeze some).
- This needs to marinate at least 24 hrs in the refrigerator. The acid content of the marinade tenderizes the chicken by "cooking" it to a degree.
- Skewer the meat on kabob sticks; grill until firm.
- Serve on sliced Italian bread, and God bless you if you can get Romas from upstate NY or Raliegh NC.
Nutrition Facts : Calories 644, FatContent 48.1, SaturatedFatContent 9.8, CholesterolContent 145.3, SodiumContent 438.2, CarbohydrateContent 3, FiberContent 0.6, SugarContent 0.5, ProteinContent 47.9
More about "new york state fair spiedie sauce recipes"
AUTHENTIC UPSTATE SPIEDIES. RECIPE - FOOD.COM
Way back in Upstate New York, in a small shoe town called Endicott, we have a regional "Kabob" style sandwich, called spiedies. If you have never tried one, your mouth is going to thank you. I have seen a lot a recipes trying to duplicate the variety sold at a local culinary pit stop called Lupo's. Some have come close, some miss by a mile. I think this one is the closest I have tried in long time. Originally they were marinated with lamb or pork. Chicken is my favorite. You will love them, or else Uncle Guido will have to talk to you.
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 644 per serving
From food.com
Reviews 5.0
Total Time 25 minutes
Calories 644 per serving
- Serve on sliced Italian bread, and God bless you if you can get Romas from upstate NY or Raliegh NC.
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Jul 10, 2019 · Directions Instructions Checklist Step 1 Place the cubed chicken into a large resealable plastic bag or container, add the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper. Seal the container and shake until combined.
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