Spiedies (chicken)

Yield: 4 Servings

Measure Ingredient
1 cup Oil
¾ cup Wine vinegar
⅛ cup Sugar
1 \N Onion; sliced and sparated into rings
4 \N Cloves garlic; sliced
½ teaspoon Salt
½ teaspoon Pepper
1½ teaspoon Thyme
1½ teaspoon Marjoram
1½ teaspoon Basil
1½ teaspoon Oregano (up to)
2 pounds Boneless skinless chicken; cut into small chunks
1 \N Loaf French Bread

From: "Sharon H. Frye" <shfrye@...> Date: Thu, 18 Jul 1996 14:31:52 EDT Kerissa, here is the Spiedie recipe that I got from Mollie Rood. Sharon Ravert also posted several, but this is the one I tried, and my family loves it. It's great for hot weather. Be sure to serve with plenty of napkins. Molly, I re-typed it for my "fat cookbook", so if I changed your wording, I apologize in advance.

Place all ingredients except meat and bread into a large bowl or large zip-lock bag. (I use the bag.) Place cubed meat in this mixture and let it marinate in the refrigerator for three days, shaking or turning over each day.

Place meat on skewers. Discard marinade. Grill meat over medium coals until done, about 5 minutes.

To serve, place meat cubes on a slice of Italian or French bread folded over like a sub roll. If desired, a fersh batch of marinade can be made, heated, and served over the spiedies as a sauce. (I did this, and it's heavenly...but messy!)

Personal note: I make French bread in my bread machine which gives us a nice sized slice for this. I make these often.

Another note: The marinade is wonderful for whole chicken breasts that you are grilling. Just let them marinate in the fridge for a couple of days....yummy!!!

EAT-L Digest 17 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

Similar recipes