My Sister’s Spiedies

My sister has been suggesting Spiedies for my blog for years, and I’ve been promising to make them just as long! Better late than never! If you haven’t had a Spiedie, you’ve been missing out. Tender, highly marinated chunks of Chicken, Pork or Lamb, skewered and then served on Italian bread or Italian rolls.

Spiedies - these are pork but for chicken or lamb use the same recipe.

Spiedies – these are pork but for chicken or lamb use the same recipe.

Perfect for Labor Day or any summer holiday, this recipe serves a few but can be made in larger quantities to serve a crowd. It’s a great recipe to “stretch” a little chicken, pork or lamb and have everyone full and raving.

People can get pretty picky about their Spiedies – I didn’t have quite the right bread, but it should be as close to a good Italian bread as you can get. A little crispy/crusty on the outside and soft inside. Also, for the full on Spiedie experience, use the dried herbs (and the garlic plus the garlic salt) for the intensity they provide in the long marination process – this isn’t the place for fresh.

Spiedies - these are pork but for chicken or lamb use the same recipe.

Spiedies – these are pork but for chicken or lamb use the same recipe.

You’ll want to marinate these for a long time, 24 hours is great. You may see a little softening around the edges because of the high acid content of the marinade but trust me – go long! Some even marinate for two to three days, others for weeks.

I made Syracuse Salted Potatoes (another New York regional specialty) & green beans but coleslaw and potato salad would be great. And again, more Spiedie rules: The Spiedies, themselves, should be served plain. No condiments & definitely no cheese, although some locals don’t mind lettuce, onion or tomato. I did drizzle, at my Sister’s suggestion, a little reserved marinade over the finished skewers.

Spiedies - these are pork but for chicken or lamb use the same recipe.

Spiedies – these are pork but for chicken or lamb use the same recipe.


  • Servings: 3 - 5, about 5 kabobs
  • Difficulty: easy
  • Print
  • 2 to 3 chicken breasts or pork chops, or the equivalent amount of lamb, about a pound to a pound and a half
  • 1/3  cup vegetable oil (olive oil will work, but hardens in the fridge so I’d recommend the vegetable)
  • 1/4 cup freshly squeezed lemon juice
  • 1/3 cup apple cider vinegar (use apple cider for best results)
  • 2 large garlic cloves, pressed or finely chopped
  • 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 pepper

Cut meat into one inch cubes and place into a Ziploc bag. Whisk together the rest of the ingredients. Remove about 1/8th of a cup of the marinade and pour the rest over the meat.

Add the marinade to the Ziploc bag, close and massage it throughout. Place the bag in a bowl and refrigerate for 24 hours. If timing allows, turn and massage the bag several times.

When ready to cook, remove meat from marinade and put on skewers. Preheat grill and grill, turning as needed, until done to desired degree. (Check the meat with your fingertips – it should have a little give and not be hard – it will cook a bit more from carry over heat after being removed from the grill.)

Remove skewers, place on a plate and drizzle and brush the reserved marinade over the skewers.

Serve on Italian bread or rolls. Pass the kabobs and let each diner grip their kabob (or kabobs if serving two per person) firmly with the bread or roll while sliding the skewer(s) out.

from the kitchen of


Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.

As always, to view the links (there’s a photo of each post) or to add your own, click on the little blue frog, below!

As always to view or add a link, click the blue frog, below!

And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday  – this is Number 136, hosted this week by Judi of Cooking with Aunt Juju. Be sure to stop by Saucy Saturdays, too, my fave Saturday party place!


15 thoughts on “My Sister’s Spiedies

  1. Your spiedies are so flavorful why ruin them with any condiments. Great recipe to use with any kind of meat. I’m sure these will be popular with Fiesta Friday – I can just see all of the grills going, including mine 🙂

  2. krisbigrigsncookies

    I’ve never heard of these before, and need to try this recipe. interesting that the locals don’t believe in condiments, that seems rare.
    I’ll probably have to wait until I get to the cities to get a bread fitting for this, but as soon as I fulfill that requirement, these are happening!

  3. I have never even heard of these but they sound delicious, love anything on skewers on the BBQ and with lots of fresh herbs from the garden, sounds like perfection to me, will be trying this !

  4. Few things are better than meat on a stick. These look delicious and in a soft bun … makes my mouth water. I do souvlaki/kebabs often so I’d give this a try. Reminds me of a middle eastern version too, called shish tawook which I make with chicken.

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