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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. I've adjusted it slightly and think its pretty close. This is my favorite football Sunday lunch. Ingredients:
2 -3 chicken breasts |
1/3 cup olive oil |
1/4 cup lemon juice |
1/4 cup white vinegar |
2 garlic cloves (finely chopped or pressed) |
1 tablespoon dried parsley |
1 tablespoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon garlic salt |
1/2 teaspoon salt |
1/2 teaspoon cracked black pepper |
3 -4 sandwich buns |
Directions:
1. Dice chicken breasts into 1 cubes.
2. 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).
3. Add marinade to chicken and refrigerate overnight, stirring occasionally (the acidic nature of the marinade will 'chemically' cook the meat partially).
4. 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).
5. Place two skewers on a fresh bread roll or Italian bread, grip the meat firmly with the bread and pull out skewers.
6. Enjoy!
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