Receta Spiedies
Tags
Binghamton, skewered lamb, speedies, spiedies
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If you’re from, or have visited, Binghamton, N.Y, then you immediately know what that “Speedies” are beloved and mouth watering. If not, try this recipe and you’ll be in the know. I make these a lot in the Summer time on the grill, but there was no snow on our deck this weekend and lamb was on sale so I went for it. The problem with making these is that a lot of the meat never makes it to the roll. Any morsel that looks temping, which is all, slowly gets picked away.
Spiedies were originally made with lamb, still my favorite, but you can use this marinade on chicken and pork, which is popular these days to keep costs down. They are great for camping too, you just toss some cubed, frozen meat into a Ziploc along with the marinade and by the time you get there you can throw them on a skewer and grill away! This recipe freezes well too.
Spiedies
Ingredients
- 3 lbs boneless lamb, cut into 2 inch cubes
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 3 Tbsp fresh lemon juice
- 2 tsp dried oregano
- 1 tsp dried basil
- 4 cloves garlic, minced
- 2 Tbsp fresh mint, chopped
- 1/2 tsp salt
- 1 1/2 tsp black pepper
Place lamb into a large Ziploc bag. In a small bowl, combine all of the other ingredients. Add this marinade to the lamb and make sure the lamb is well coated. Marinate this for a minimum of 8 hours and up to 48 hours. I never go less than 24 hours though.
Skewer the lamb onto bamboo or metal skewers. Remember, if you are using wooden skewers soak them in water for at least 15 minutes prior. Cook the skewered lamb on the grill, turning once. For medium, you’ll want them cook for about 7 minutes on each side.
To serve, just take your skewer and place it inside of you roll. Use the roll as a mitt and squeeze the skewer as you slide it out. If you want more juice to your sandwich, just set some marinade aside before adding the raw meat and heat it up when you’re ready to eat. Drizzle it on top and you’ve got yourself a fine sandwich!