Spiedis
Country
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This is our favorite cookout dish, and it's very good served with a salad. This recipe originated here in my hometown in the 1930's. Our meat preference for speidis is venison, but we use others when it's not available.
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 10 min. + marinating Grill: 10 min.
Ingredients:
- 1 cup vegetable oil
- 2/3 cup cider vinegar
- 2 tablespoons Worcestershire sauce
- 1/2 medium onion, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried rosemary, crushed
- 2-1/2 pounds boneless lean pork, beef, lamb, venison, chicken or turkey, cut into 1-1/2- to 2-inch cubes
- Italian rolls or hot dog buns
Directions:
In a glass or plastic bowl, combine first nine ingredients. Add meat and toss to coat. Cover and let marinate for 24 hours, stirring occasionally.
When ready to cook, thread meat on metal skewers and grill over hot heat until meat reaches desired doneness, abut 10-15 minutes. Remove meat from skewers and serve on long Italian rolls or hot dog buns. Yield: 8 servings.