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Spiedis Recipe

Spiedis Recipe

This is our favorite cookout dish, and it's very good served with a salad. This recipe originated here in my hometown in the 1930s. Our meat preference for speidis is venison, but we use chicken and beef when it's not available. —Gertrude Skinner, Binghamton, New York
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min. YIELD: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


  • 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.

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.

Reviews for Spiedis

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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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