In central New York State, where I grew up, summertime is spiedie-time. Spiedies are beef or chicken kabobs marinated in a locally produced spiedie sauce. Nobody makes their own; everybody buys it by the case to make it through the summer’s grilling. Now that I live on the west coast, I’ve had to devise my own spiedie sauce (really nothing more than a quite acidic vinaigrette).
In the truest sense; spiedies are meat only, I like the veggies added as well.
1 1/2-2 LB boneless beef, chicken, lamb or pork, cut into 2 inch cubes
24 cherry tomatoes (optional)
24 small button mushrooms (optional)
24 red or yellow bell pepper, cut into 1 inch squares (optional)
12 pita breads, toasted (optional)
12 wooden skewers
for the sauce (if making your own)
2 C dry white wine
1/4 C sherry wine vinegar
1/4 C vegetable oil
1/2 C minced shallots
1 T minced garlic
1 T minced fresh flat leaf parsley
2 bay leaves, crumbled
1/4 t dried thyme
1/4 t dried oregano
coarse salt and ground white pepper
Combine the wine, vinegar, and oil in a medium bowl or other nonreactive container. Stir in the shallots, garlic, parsley, bay leaves, thyme, oregano, salt and white pepper to taste. Cover and allow the flavors to blend for at least 1 hour before using. (The marinade can be covered and refrigerated for up to 1 week).
If you are using wooden skewers, place them in cold water to cover for at least 1 hour. Remove the skewers from the water just before you are ready to use them.
One to two hours before you are ready to grill, place the poultry or meat in a shallow nonreactive container. Pour the spiedie sauce over the top. Cover with plastic wrap and refrigerate for up to 2 hours, turning occasionally. If using the vegetables, add them to the marinade with the meat about 15 minutes before you are ready to grill.
Preheat the grill. Oil the grill rack.
Thread the poultry or meat cubes (and vegetables, if using) onto skewers, (alternating poultry or meat with vegetables, if using, and beginning and ending with poultry or meat). If using wooden skewers, you might want to wrap the tips in aluminum foil to keep from burning. Place the kabobs on the grill and grill, turning frequently, for about 8 minutes, or until the meat is cooked to the desired degree of doneness (and the vegetables are crisp-tender).
Serve hot off the grill, in toasted pita bread, if desired.