Recipe by Mega
These are well-seasoned skewers of chicken or lamb that are traditional upstate New York fare. This must be started at least 3 days in advance but don't let that scare you off, it's well worth the wait. I got this recipe from the busy cooks website 7 years ago. I can't find it on their site anymore so I'm posting it here in case I ever lose my copy. We like to eat ours with greek salad all wrapped up together in a grilled pita. Prep time does not include marinating time. This is very very good. Enjoy!
Top Review by Catta
This is my favorite spiedie recipe on this site. I was dubious of the sugar, but it really works well with the vinegar--takes the sting out, if you will. I think this is the recipe I will use from now on. Thank you!
- 680.38 g boneless skinless chicken breasts
- 236.59 ml oil
- 177.44 ml red wine vinegar
- 29.58 ml sugar
- 4 garlic cloves, minced
- 1 bay leaf
- 1.23 ml cayenne pepper
- 7.39 ml dried thyme
- 7.39 ml dried basil
- 7.39 ml dried oregano
- 2.46 ml salt
- 2.46 ml pepper
Directions See How It's Made
- cut chicken into large bite sized pieces.
- Blend remaining ingredients in a large sealable plastic bag. Toss in chicken, press out excess air and seal. Marinate in the refrigerator for 3 to 5 days, tossing occasionally.
- Thread meat onto metal skewers. If you use wooden skewers, first soak them in water for a few minutes so they won't burn. Grill skewers over hot coals, turning to cook evenly, until meat is cooked. This should take about 10 minutes for the chicken, about 15 for the lamb.
- To serve, slide meat from skewers into a chunck of fresh Italian bread. You can add mayo, lettuce, tomatoes, and onions if you'd like.