So this year our Fourth of July cookout included a batch of spiedies. OK, OK! SO JUST WHAT ARE SPIEDIES?
Well, you start with cubed up meat. I used 3# of stew meat--beef. But traditionally they are made from pork, lamb, or chicken. Venison's good too. The cheaper cuts are fine -- and here's why.....
you are going to marinate the meat. The longer, the more flavorful and tender the meat. I marinated mine for several hours, but I heard through the grapevine that 2 days is a typical timeframe.
There are a variety of marinade recipes (usually well guarded) but the one I used was:
1 egg, slightly beaten
1/2 Cup oil
1 Cup vinegar
2 t. salt
1/4 t. pepper
1 1/2 T. ground sage
After the meat's marinated, place on skewers. DISCARD THE USED MARINADE, DO NOT USE FOR BASTING! Instead, if you wish to baste your skewered meat, set aside some of the prepared marinade ahead of time.
The word "spiedie" comes from the Italian word "spiedo" which means spit. However, ours were cooked on a good old fashioned gas grill, medium heat. It only took a few minutes (I think it's all that marinating).