Spiedies: An Upstate New York Culinary Treasure

The aroma always hits me first – a savory, tangy perfume that instantly transports me back to summer evenings at my grandmother’s house in Binghamton. Her spiedies were legendary, the tender cubes of meat glistening on the grill, each skewer a testament to days of patient marinating. The secret, she’d whisper with a wink, was in the love, but I suspect the long soak in that magical concoction of wine vinegar, herbs, and garlic had something to do with it, too. Now, I’m sharing my version of that beloved family recipe, a taste of home that I hope you’ll cherish as much as I do.

Recipe Overview

• Prep Time: 15 minutes (plus 3-5 days marinating)
• Cook Time: 10-15 minutes
• Total Time: 3 days 15 minutes
• Servings: 6
• Dietary Type: Varies (see notes)

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts (can substitute lamb or pork)
• 1 cup oil (vegetable or olive oil)
• 3/4 cup red wine vinegar
• 2 tablespoons sugar
• 4 garlic cloves, minced
• 1 bay leaf
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Equipment Needed

• Large sealable plastic bag or container
• Metal or wooden skewers
• Grill

Instructions

1. Begin by preparing the chicken. Cut the chicken breasts into large, bite-sized pieces, approximately 1-inch cubes.

2. Next, create the marinade. In a large, sealable plastic bag (or a non-reactive container), combine the remaining ingredients: oil, red wine vinegar, sugar, minced garlic, bay leaf, cayenne pepper, dried thyme, dried basil, dried oregano, salt, and pepper. Blend or whisk the ingredients together thoroughly to ensure even distribution.

3. Introduce the chicken to the marinade. Add the cubed chicken to the bag, pressing out any excess air before sealing tightly. Ensure the chicken is fully submerged in the marinade.

4. The key to fantastic spiedies is the marinating time. Refrigerate the chicken for a minimum of 3 days and up to 5 days, turning or tossing the bag occasionally to ensure all sides of the chicken are evenly coated in the marinade. This extended marination tenderizes the meat and infuses it with the signature spiedie flavor.

5. When you’re ready to cook, thread the marinated chicken onto skewers. If using wooden skewers, be sure to soak them in water for at least 30 minutes prior to grilling to prevent them from burning.

6. Preheat your grill to medium-high heat. Place the skewered chicken on the hot grill grates.

7. Grill the spiedies, turning occasionally, until the chicken is cooked through. This should take approximately 10 minutes for chicken and about 15 minutes for lamb, depending on the thickness of the cubes and the heat of your grill. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear when pierced with a fork. The lamb should reach an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done.

8. Remove the spiedies from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in even more tender and flavorful meat.

9. Traditionally, spiedies are served by sliding the meat off the skewers and into a chunk of fresh Italian bread.

Expert Tips & Tricks

• Marinating Time is Key: Don’t skimp on the marinating time! The longer the meat marinates, the more flavorful and tender it will become.
• Proper Skewer Prep: Soaking wooden skewers in water is crucial to prevent them from catching fire on the grill. A good soak ensures they stay intact throughout the cooking process.
• Temperature Control: Managing the grill temperature is essential. You want enough heat to cook the meat through without burning the outside. Adjust the grill grates or move the skewers to a cooler part of the grill if they are browning too quickly.
• Don’t Overcrowd the Skewer: Leave a little space between each piece of meat on the skewer. This allows for more even cooking and browning.
• Alternative Cooking Methods: If you don’t have a grill, you can also cook the spiedies under the broiler or in a hot skillet on the stovetop.

Serving & Storage Suggestions

To serve spiedies in the traditional style, slide the tender meat off the skewers and nestle it inside a soft chunk of fresh Italian bread. Enhance the experience with your favorite toppings: a smear of mayonnaise, crisp lettuce, juicy tomatoes, and thinly sliced onions are all excellent choices.

Leftover spiedies should be stored in an airtight container in the refrigerator. They will keep for 3-4 days. For longer storage, you can freeze them for up to 2-3 months. To reheat, thaw the spiedies in the refrigerator overnight and then warm them gently in a skillet, microwave, or oven. Be careful not to overheat them, as this can dry out the meat.

Nutritional Information

(Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	400 kcal	20%
Total Fat	25g	38%
Saturated Fat	5g	25%
Cholesterol	100mg	33%
Sodium	400mg	17%
Total Carbohydrate	10g	3%
Dietary Fiber	1g	4%
Sugars	5g	–
Protein	30g	60%

Variations & Substitutions

• Lamb or Pork Spiedies: While this recipe uses chicken, feel free to substitute lamb or pork for a more traditional flavor. Adjust the cooking time accordingly, as lamb and pork may require slightly longer grilling.
• Gluten-Free Spiedies: Serve the spiedies over a bed of rice or alongside a gluten-free bread option for a gluten-free meal.
• Spicier Spiedies: Increase the amount of cayenne pepper for a spicier kick. You can also add a pinch of red pepper flakes to the marinade.
• Herb Variations: Experiment with different herbs to customize the flavor profile. Rosemary, marjoram, or a blend of Italian herbs would all be delicious additions.
• Vinegar Variations: Try using apple cider vinegar or white wine vinegar in place of red wine vinegar for a slightly different flavor.

FAQs (Frequently Asked Questions)

Q: Why is the marinating time so long?
A: The extended marinating time is essential for tenderizing the meat and infusing it with the characteristic spiedie flavor. The vinegar in the marinade helps to break down the meat fibers, resulting in a more tender and flavorful final product.

Q: Can I use frozen chicken?
A: Yes, but be sure to thaw the chicken completely before marinating. Thawing it in the refrigerator is the safest method and will ensure even marination.

Q: Can I grill the spiedies indoors?
A: Yes, you can use an indoor grill pan or a broiler. Just be sure to watch them carefully to prevent burning.

Q: What’s the best way to serve spiedies?
A: Traditionally, spiedies are served in a chunk of Italian bread. However, you can also serve them over rice, in a pita pocket, or as part of a salad.

Q: Can I make the marinade ahead of time?
A: Absolutely! The marinade can be made up to a week in advance and stored in the refrigerator. This is a great way to save time when you’re ready to cook.

Final Thoughts

So there you have it – a taste of Upstate New York, straight from my family’s kitchen to yours. Don’t be intimidated by the marinating time; it’s what makes spiedies truly special. Gather your ingredients, embrace the anticipation, and prepare to be transported to a summer evening filled with laughter, good food, and unforgettable memories. I encourage you to try this recipe, and please, share your feedback! Pair these with a crisp, dry rosé or a simple Greek salad for a complete and satisfying meal. Enjoy!