New York Spiedies

New York Spiedies

19
julie a 0

"The Spiedie is a New York original, created in Binghamton. Spiedie meat is grilled on wooden skewers then served, skewer and all, on a fat slice of French bread. Wrap the bread around the meat, pull out the skewer and enjoy!"

Ingredients 8 h 30 m {{adjustedServings}} servings 622 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 622 kcal
  • 31%
  • Fat:
  • 50.4 g
  • 78%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. In a large resealable bag, combine the canola oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt, and pepper. Place the beef cubes into the marinade, seal and shake to mix and coat the beef. Marinate in the refrigerator overnight, or for up to 3 days.
  2. Preheat an outdoor grill for medium heat. Thread the beef cubes onto 8 skewers, dividing evenly. Discard the marinade.
  3. Cook the meat on the grill for 15 to 20 minutes, or until cooked to your liking (you can make a test skewer if you want). To serve, place a whole skewer of beef on a slice of French bread. Hold onto the meat using the bread, and pull the skewer out.
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Reviews 19

  1. 19 Ratings

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Kat Gee
2/9/2009

My grandmother, from Binghamton, New York, was the original creator of Spiedies. She was interviewed for several newspapers where her original recipe was printed. Her recipe included a few drops of mint to the mariande and was always made with lamb. Over the years, she added beef, chicken and pork when lamb became too expensive. Her Spiedies NEVER were served with French bread, but always served with homemade Italian bread. Crusty on the outsidfe and soft on the inside.

GrillinFool
8/11/2008

I'm from the Binghamton/Endicott area, and like the other reviews stated, these should be served on Italian bread, not French. Also, beef is a pretty rare choice for spiedies. I've seen them made with everything from chicken to venison, but it's typically white meat, and usually either pork or lamb.

Snowflake
7/19/2008

I made these for my husband who grew up in upstate NY. He told me how he had these a lot when he visited his aunt & uncle in Binghamton so I decided to make this for him. He said this was just how he remembered. I should note real spiedies are on Italian bread not French. Also, hubby says spiedies are made with pork so that is what I used. You don't add any condiments. This made my husband's day. Thank you.