Spiedies

"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! 

From Wikipedia:

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.

Marinade Ingredients

• 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

Instructions

1. Mix marinade together with 1-2lbs of venison meat.
2. Store overnight (or at least 8 hours) in an airtight container inside the fridge
3. Remove from marinade and spear with a Spiedie Rod (or any kebab stick)
4. Cook as you would any other kebab, until edges of meat brown/blacken and interior is warmed to a safe level.
5. (Optional) serve in a roll of soft italian bread