I have such fond memories of visiting my “fun aunt and uncle” Marg and Joe as a kid. They lived just outside of Binghamton, New York…a huge city if you lived where I lived. They had a MALL with an Orange Julius, a camper, a van, a finished basement playroom, and Spiedies! So much flavor in these little grilled kebabs traditionally served in a buttered roll. This is the “from scratch” recipe but I’ve been known to make a quick version with just Kraft Tuscan House dressing, the fresh herbs (this is the key to the “Spiedie” flavor), and additional garlic.
- ½ cup dry white wine
- ½ cup red wine vinegar
- 1 tablespoon of garlic powder
- 1 tablespoon kosher salt, plus more to season the meat before grilling
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar
- 1 teaspoon red pepper flakes
- 1 tablespoon dried oregano
- ¼ cup fresh parsley
- ½ cup fresh basil
- ¼ cup fresh mint
- 1 cup olive oil
- 2 pounds boneless skinless chicken breasts, cut into large chunks.
- Soft butter
- Italian rolls or hot dog buns to serve
- Whisk all ingredients together.
- Reserve ½ cup of the marinade for serving.
- Pour the rest into a gallon freezer bag, add chicken, and marinate for at least 24 hours or up to two days.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove the chicken from the marinade and thread onto skewers. Season with additional salt and pepper.
- Place skewers on the preheated grill and cook until chicken is cooked through, about 12 minutes, turning occasionally. Remove from grill and take meat off of the skewers into a large bowl. Top with reserved marinade and toss to coat the meat.
- Butter the rolls and fill with Spiedies.
- Drizzle with juices if desired.