Prep 15 mins
Cook 10 mins
I had the privilege to be introduced to the legendary Upstate New York gastronomic delight- the spiedie - while visiting Binghamton, NY. I've long ago used the last of the terrific Lupo's marinade I brought back to Australia with me. I searched for years to find a similar recipe and have tried many. This one was posted on a web forum and claimed to be the authentic recipe from someone who used to work there. I've adjusted it slightly and think its pretty close. This is my favorite football Sunday lunch.
- 2-3 chicken breasts
- 78.07 ml olive oil
- 59.14 ml lemon juice
- 59.14 ml white vinegar
- 2 garlic cloves (finely chopped or pressed)
- 14.79 ml dried parsley
- 14.79 ml dried basil
- 2.46 ml dried oregano
- 2.46 ml garlic salt
- 2.46 ml salt
- 2.46 ml cracked black pepper
- 3-4 sandwich buns
- Dice chicken breasts into 1" cubes.
- Whisk all other ingredients together to form marinade. Set some aside for basting or sauce if desired (though I don't think this is necessary).
- Add marinade to chicken and refrigerate overnight, stirring occasionally (the acidic nature of the marinade will 'chemically' cook the meat partially).
- Thread 5 or so cubes onto metal or soaked bamboo skewers and grill for a few minutes either side, just until meat is firm (remember, they're already partially cooked by the marinade).
- Place two skewers on a fresh bread roll or Italian bread, grip the meat firmly with the bread and pull out skewers.
Grew up in Endicott and Lupo's was where to get spiedies. I've bought the marinade bottled before, but the fresh version using this recipe totally trumps that! None of those added preservatives to muck it up. The smell alone brought me back to Main Street pulling into that sweet little drive-in spot and the best part is I made mine with lamb which is rarely available anymore. Long live Lupo's and Roma's bakery that makes THE most perfect bread to put these delectable pieces of meat on!
Excellent recipe--just like the real thing (I lived in Binghamton for 9 years)! Be sure to use the vegetable oil and apple cider vinegar.
This isn't actually a review, but more of a comment. I notice that there is no mint in this recipe-the other recipe I have has some mint. Could that be what MTDavids feels is missing?