"Fast Spiedies for Slow Times"
Until Kevin Spicy cooked them up for this week's show, I didn't know Spiedies were even a thing. So here I am to pass my newly gained knowledge on to you!
A spiedie consists of cubes of chicken, pork, lamb, veal, venison or beef. The meat cubes are marinated overnight or longer (sometimes for as long as two weeks under a controlled environment) in a special marinade, then grilled on spits (if steel skewers are used, they are called "spiedie rods") over a charcoal pit.
Take a moment to reflect on the phrase "Spiedie rod" and let me know when you're done.
- 1 cup olive oil
- 1/2 cup red wine vinegar
- 2 Tbsp lemon juice
- 3 cloves garlic, minced
- 1 Tbsp basil
- 1 1/2 tsp dried oregano
- 1 tsp dried thyme
- 1 Tbsp fresh parsley
- 1 Tbsp fresh onion, minced
- 2 bay leaves, whole
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp sugar
- 1 1/2 tsp red pepper flake
- Mix marinade together with 1-2lbs of venison meat.
- Store overnight (or at least 8 hours) in an airtight container inside the fridge
- Remove from marinade and spear with a Spiedie Rod (or any kebab stick)
- Cook as you would any other kebab, until edges of meat brown/blacken and interior is warmed to a safe level.
- (Optional) serve in a roll of soft italian bread