dinnerAmber Gohn

Spiedies

dinnerAmber Gohn
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.
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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