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Cut your choice of meat into cubes, about 1 1/2" or so. Boneless
skinless chicken breast comes out very tender, but most meats (lamb,
pork, beef, venison) will make fine spiedies. If you use beef,
use a more tender cut so that it doesn't come out too tough. Veal,
especially, may come out tough unless left to marinate for several
(3 to 4) days. Mixing two or more meats is very tasty.

Even some kinds of fish steaks (salmon, shark) have been used, but
these need only "marinate" for a half hour or so; or, just brush
on the marinade from another batch while grilling.

Most bottled commercial spiedie mixtures, such as Salamida's, are
both expensive and use a little too much oil for some tastes. This
recipe (actually a vinaigrette) produces a more tangy sauce, and
will marinate anywhere from one to three pounds of meat.

8 bay leaves, crushed
4 tsp oregano
8 cloves fresh garlic, minced
1/2 cup lemon juice
1/2 cup salad oil or fruity olive oil
3/4 cup vinegar (any variety)
1 tsp pepper
3 tsp salt (or to taste)

Mix all ingredients together in a non-metallic dish. Add meat,
cover, and marinate in the refrigerator for at least 24 hours; stir
occasionally. Olive oil will solidify when refrigerated, so remove
the spiedies once or twice per day to allow the oil to 'melt', then

Spiedies can be left marinating for 2 to 5 days; some claim that
they can be left for a week or more! (Longer marinating may help
make beef & veal more tender.) Add more marinade if required.

Purists insist that spiedies must be skewered, shishkebab style,
and grilled on the barbecue for just a few minutes. Brush marinade
on them occasionally. Do not overcook! The marinated meat
(especially chicken) takes on a color that makes it difficult to
tell when it's done.

Health considerations suggest that you do *not* use leftover marinade
on your spiedies at the serving table, since the raw meat will
leave all manner of unhealthy bacteria in it; reserve some of the
marinade (or make a fresh batch) to serve at table.

Spiedies are best eaten on large sliced hunks of French or Italian
bread; the accepted method is to grasp the bread in one hand, place
the skewer inside it, and pull the skewer out, leaving the spiedies
inside the bread. (Certainly, it saves time!) Kids, however,
often prefer to eat them right off the skewer.

Leftovers (if any) keep well in the fridge for several days.


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