Spiedies originated in Binghamton, New York, and are a mainstay in the city and surrounding region. Chunks of meat marinate overnight or longer in a bright garlicky dressing and are grilled to perfection. They’re so popular in upstate New York that there’s an annual summer festival celebrating all things spiedies, including a cook-off.
Ingredients
¼ cup lemon juice
¼ cup white-wine vinegar
6 cloves garlic, minced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1 ½ teaspoons dried oregano
¾ teaspoon salt, divided
¾ teaspoon ground pepper, divided
½ cup extra-virgin olive oil
1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
4 medium Italian sandwich buns
Directions
Whisk lemon juice, vinegar, garlic, basil, mint, parsley, oregano and 1/2 teaspoon each salt and pepper in a medium bowl. Slowly whisk in oil. Reserve 1/4 cup of the marinade in a small bowl and refrigerate. Place chicken in a large sealable bag and add the remaining marinade. Seal the bag and massage the chicken to thoroughly coat. Refrigerate for at least 24 hours and up to 48 hours.
Preheat grill to high.
Remove the chicken from the marinade (discard the remaining marinade). Pat the chicken dry with paper towels and divide among 4 metal skewers.
Oil the grill rack. Grill the chicken, flipping often, until charred on all sides and an instantread thermometer registers 160 degrees F, 8 to 10 minutes. Transfer to a clean plate and let rest for 10 minutes.
Remove the chicken from the skewers and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Drizzle with the reserved marinade and serve on buns.
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