Preferred spiedie serving method: on a puffy Italian bun, with only its juice as condiment
This is the spiedie marinade I used for my spiedies taste test, corrected to include paprika like the winner. It produces moist, tender grilled meats whether you use lamb (the classic), pork, chicken or beef. Makes enough to marinate 1 1/2 lb boneless meat.
Ingredients:
Boneless chicken, pork, lamb or beef, cut into 1 inch cubes
½ c olive oil
1/3 c cider vinegar
¼ c lemon juice (approximately one juicy lemon)
½ t dried oregano
½ t dried “Italian seasoning” or ¼ t dried basil and ¼ t dried thyme
½ t paprika
3 finely chopped fresh mint leaves (optional, but traditional for lamb)
½ t granulated garlic
½ t Kosher salt
¼ t ground black pepper
Mix everything except the oil and let the dried spices soak up the liquid; add the oil, shake and marinate the meat in it for at least 24 hours (chicken) and preferably 48 hours (other meats). Thread onto skewers, with or without shish kebab vegetables, and cook on grill or in broiler. If making traditional spiedies, serve the meat on a soft Italian roll with no accompaniment other than a bit of the fresh marinade (not the marinade you had the meat in).
