Spiedis Recipe
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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.
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min.
MAKES: 8 servings


  • 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

Nutritional Facts

4 ounce-weight: 205 calories, 12g fat (0 saturated fat), 42mg cholesterol, 104mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1 fat.


  1. In a glass or plastic bowl, combine the first nine ingredients. Add meat and toss to coat. Cover and let marinate for 24 hours, stirring occasionally.
  2. When ready to cook, thread meat on metal skewers and grill over hot heat until meat reaches desired doneness, about 10-15 minutes. Remove meat from skewers and serve on long Italian rolls or hot dog buns. Yield: 8 servings.
Originally published as Spiedis in Country August/September 1991, p47

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Queenlalisa User ID: 15400 222386
Reviewed Mar. 9, 2015

"I tried it with beef and it was very good and tender. I can't wait to try it with chicken."

KarenKeefe User ID: 2062961 14583
Reviewed Jul. 21, 2014

"Super delicious! I used chicken and pork. Also drizzled aged balsamic vinegar over just before serving. I served it with couscous and a Greek salad. Great for company!"

tangomango User ID: 5621414 62978
Reviewed Mar. 5, 2014


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