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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.
8 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (calculated without salt) equals 205 calories, 12 g fat (0 saturated fat), 42 mg cholesterol, 104 mg sodium,

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Spiedis (continued)

Nutritional Facts: 1 g carbohydrate, 0 fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.