Saturday, November 27, 2010


Like all home cooks, I fall into certain cooking patterns. Throughout the week I stick to the easy stuff - a good bison burger or something I can cook fast and serve with pasta or rice. There are also the "make your own" nights, a chance for everyone to eat the leftovers of their choice or something they want from the convenience food section of my pantry. Weekends are for experimenting on new dishes, and full meals at the table - steak or rotisserie chicken. This dish is a yummy weeknight quickie, and is also perfect for tailgating or picnics. And it is Steeler football season!!!

When I first tried this my tongue had one of those celestial choir moments. What is it with garlic and herbs and me? Holy heck it's good! I gobbled my sandwich, mopping the sauce with my bread and craved seconds. I called Mira to see what she thought, and before I got a clear answer she was holding her plate out asking for more. It looks like this one is a keeper. I think I could fit this on my rotating schedule - maybe for Thursdays.

2 pounds of chicken cubed into 2 inch squares
1/3 cup canola oil
1/4 cup fresh squeezed lemon juice
1/4 cup cider vinegar
2 cloves garlic, minced
1 tablespoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried mint
1/2 teaspoon Kosher salt
1/2 teaspoon garlic salt
1/2 teaspoon fresh ground black pepper

Combine seasonings, oil, vinegar and lemon juice into a plastic bag and add chicken. Marinate for at least 24 hours. When ready to cook, arrange cubes of meat on soaked bamboo skewers and grill until golden brown, but don't overcook as the marinade has already cooked the meat partially. I doubled the marinade and set half aside as a condiment or baste for the meat. Serve on Italian bread alone or with shredded lettuce, onions and tomatoes and a drizzle of sauce.You can also use the meat to top a salad.

Spiedies are native to New York state and were originally made with lamb. You can use veal, beef or pork too.

Spiedie Sauce on Foodista Print This Recipe


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