Recipe: Spiedies (2)

Spiedies
rec.food.cooking/Amanda (1995)
Source: Maribeth Evans

I'm from near Binghamton, NY where we call them "Spiedies" I believe that the spiedie originated in this area via the Italian immigrants that settled here. Anyways, this is last year's winning recipe at the 1995 Spiedie Fest and Balloon Rally held in Endicott, NY where the Italian population is most abundant. This recipe is from Italy as the man who won actually came from Italy to compete.

Menichini's Spiedie Recipe

2 quarts extra virgin olive oil
1 bunch sweet basil, chopped
1 bunch fresh mint, chopped
1 bunch fresh Italian parsley, chopped
1 frsh bulb garlic, medium, minced
1 fresh small onion, minced
2 cups balsamic vinegar
2 cups red wine vinegar
juice from 10 lemons
2 Tbsp. black pepper
1 Tbsp. salt
1 1/2 tsp. sugar
1/2 tsp. dehydrated onion

Mix all ingredients together in blender.

Marinate 10 pounds of beef, chicken, pork, or lamb tips in 16 oz. of marinade for 24 hours.

Be sure to keep the meat close together on the skewer. For best results, use wooden skewers that have been soaked in water for a couple of hours.

Sprinkle the marinade over spiedies as it is cooking and just before removing from the fire.

This is the winner of the Pork division - Celine Hughes

4 lbs. of pork
1 1/2 cups olive oil
1/2 cup white wine
1/2 cup white vinegar
juice of one lemon
5 cloves fresh garlic
2 Tbsp. chopped mint
1 tsp. black pepper
1 tsp. salt
3 Tbsp. chopped sweet fresh basil

Mix all ingredients. Add meat and marinate for 3 days. Skewer meat and grill over hot coals.