1 c Oil
3/4 c Wine vinegar
1/8 c Sugar
1 Onion; sliced and sparated
-into rings
4 Cloves garlic; sliced
1/2 ts Salt
1/2 ts Pepper
1 1/2 ts Thyme
1 1/2 ts Marjoram
1 1/2 ts Basil
1 1/2 ts Oregano
1 -(up to)
2 lb Boneless skinless chicken;
-cut into small chunks
1 Loaf French Bread
From: “Sharon H. Frye” shfrye@PEN.K12.VA.US
Date: Thu, 18 Jul 1996 14:31:52 EDT
Kerissa, here is the Spiedie recipe that I got from Mollie Rood. Sharon
Ravert also posted several, but this is the one I tried, and my family
loves it. It’s great for hot weather. Be sure to serve with plenty of
napkins. Molly, I re-typed it for my “fat cookbook”, so if I changed your
wording, I apologize in advance.
Place all ingredients except meat and bread into a large bowl or large
zip-lock bag. (I use the bag.) Place cubed meat in this mixture and let it
marinate in the refrigerator for three days, shaking or turning over each
day.
Place meat on skewers. Discard marinade. Grill meat over medium coals until
done, about 5 minutes.
To serve, place meat cubes on a slice of Italian or French bread folded
over like a sub roll. If desired, a fersh batch of marinade can be made,
heated, and served over the spiedies as a sauce. (I did this, and it’s
heavenly…but messy!)
Personal note: I make French bread in my bread machine which gives us a
nice sized slice for this. I make these often.
Another note: The marinade is wonderful for whole chicken breasts that you
are grilling. Just let them marinate in the fridge for a couple of
days….yummy!!!
EAT-L Digest 17 July 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
4 Servings