📝 About This Recipe
Hailing from the Southern Tier of New York, Spiedies are a beloved Mid-Atlantic treasure consisting of cubes of meat marinated for days in a zesty, herbaceous vinegar-and-oil brine. This recipe captures the nostalgic flavor of the Italian-American tradition, resulting in incredibly tender, charred morsels of meat that are served simply on soft Italian bread. It is a masterclass in patience and grilling technique, delivering a punchy, bright flavor that is synonymous with summer in the Susquehanna Valley.
🥗 Ingredients
The Meat
- 3 pounds Pork Butt or Chicken Breast (trimmed of excess fat and cut into 1-inch cubes)
The Signature Marinade
- 1 cup Extra Virgin Olive Oil (high quality for best flavor)
- 3/4 cup Red Wine Vinegar (provides the essential tang)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 6 cloves Garlic (finely minced or pressed)
- 2 tablespoons Dried Oregano
- 1 tablespoon Dried Basil
- 1 tablespoon Dried Parsley
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly ground)
- 1/2 teaspoon Red Pepper Flakes (optional for a subtle kick)
- 1 teaspoon Sugar (to balance the acidity)
For Serving
- 6 pieces Soft Italian Bread or Hoagie Rolls (fresh, not toasted)
👨🍳 Instructions
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1
In a large glass mixing bowl or a gallon-sized heavy-duty zip-top bag, whisk together the olive oil, red wine vinegar, and lemon juice until emulsified.
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2
Add the minced garlic, dried oregano, basil, parsley, salt, black pepper, red pepper flakes, and sugar to the liquid base. Whisk vigorously to ensure the spices are evenly distributed.
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3
Place the cubed meat into the marinade. If using a bag, squeeze out as much air as possible before sealing. If using a bowl, ensure the meat is fully submerged and cover tightly with plastic wrap.
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4
Refrigerate the meat for at least 24 hours. For the most authentic, tender results, let it marinate for 48 to 72 hours, turning the bag or stirring the meat occasionally.
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5
If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent them from burning.
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6
Preheat your charcoal or gas grill to medium-high heat (about 400°F). Clean the grates thoroughly and lightly oil them.
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7
Thread the marinated meat onto the skewers, packing them relatively close together but not so tight that the heat can't circulate. Reserve the leftover marinade.
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8
Place the skewers on the grill. Cook for about 12-15 minutes total, turning every 3-4 minutes.
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9
While grilling, you can lightly baste the meat with a little bit of fresh marinade (not the liquid that touched the raw meat) during the first few minutes of cooking.
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10
Look for a nice charred exterior while ensuring the center remains juicy. Pork should reach an internal temperature of 145°F and chicken 165°F.
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11
Once cooked, remove the skewers from the grill and let them rest for 3-5 minutes to allow the juices to redistribute.
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12
To serve, place a skewer inside a slice of fresh Italian bread. Grip the meat with the bread and pull the skewer out, leaving the cubes inside the 'pocket' of the bread.
💡 Chef's Tips
The secret is the time; do not rush the marinade, as 48 hours is the 'sweet spot' for breaking down the proteins. Avoid using metal skewers if possible, as the traditional method uses wood which doesn't conduct heat into the center as aggressively. Never toast the bread! Authentic spiedies are served on soft, room-temperature bread that soaks up the juices. If using chicken, use thighs instead of breasts for a more succulent and forgiving result on the grill. If you want a thicker sauce, you can reserve a portion of the marinade (before adding meat) and whisk in a teaspoon of dijon mustard.
🍽️ Serving Suggestions
Serve with a side of classic vinegar-based coleslaw to complement the acidity. A cold, crisp Pilsner or a dry hard cider pairs perfectly with the herb-heavy marinade. Include a side of grilled corn on the cob rubbed with butter and salt. For a full Binghamton experience, serve with a side of Italian pasta salad loaded with olives and peppers. Offer extra napkins—the best spiedies are deliciously messy!