Cut meat into one and a half inch cubes and place into a Ziploc bag. Whisk together the rest of the ingredients. Remove about 1/2 cup of the marinade and reserve; pour the remainder over the meat. Close Ziploc and massage the marinade throughout, then open the Ziploc and squeeze out any excess air. Place the bag in a bowl and refrigerate for 24 hours and up to five or six days. If timing allows, turn and massage the bag several times.

When ready to cook, build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high, leaving one burner off. Remove the meat from its marinade and thread onto metal skewers, or wooden ones that have been soaked in water for 30 minutes. As you thread, fold over any of the longer, thinner pieces, smooth side out. The chunks can be placed quite close together. Discard marinade. Remove reserved marinade from the fridge and pour about 2 tablespoons in a small container.

When coals are covered with gray ash and fire is still quite high or gas grill is hot (you can hold your hand 5 inches above coals for only a couple of seconds), place the skewers of meat directly over the flames. Cook quickly, but do leave it undisturbed, for about two to three minutes, or until it has begun to caramelize, brown, and get crispy edges on one side, then turn and repeat. The total cooking time should be another five to seven minutes, so about 10 minutes total at the most.

Check the meat with your fingertips – it should have a little give and not be hard – it will cook a bit more from carryover heat after being removed from the grill.  If the skewers start to burn, or if the outside is crispy at its edges, caramelized and brown, and still not cooked through, move the skewers over to the cool side of the grill to finish. When finishing, brush with a little of the marinade.

Rest the spiedies few minutes, then serve the skewers along with the rolls. Hold a roll in your hand, place the shewer in the roll and use the roll to wrap the meat on the skewer and pull it off onto the roll. Serve with the rest of the reserved marinade on the side.

Notes:

• You may wish to make more of the marinade if serving the larger amount so there will be more to go around when it comes time to drizzle the spiedies.
• If the olive oil in marinade has hardened, just leave it at room temperature for a little bit, or set it near your grill where the heat will melt it in minutes.