Speidies
Photo: flickr user IndyDina with Mr. Wonderful
Ingredients
Preparation
1
The Meat: Cut your choice of meat into cubes, about 1-1/2" or so. Boneless skinless chicken breast comes out very tender, but most meats (lamb, pork, beef, venison) will make fine spiedies. If you use beef, use a more tender cut so that it doesn't come out too tough. Veal, especially, may come out tough unless left to marinate for several (3 to 4) days. Mixing two or more meats is very tasty. Even some kinds of fish steaks (salmon, shark) have been used, but these need only "marinate" for a half hour or so; or, just brush on the marinade from another batch while grilling.
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Olive oil will solidify when refrigerated, so remove the spiedies once or twice per day to allow the oil to 'melt', then stir.
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Spiedies can be left marinating for 2 to 5 days; some claim that they can be left for a week or more! (Longer marinating may help make beef & veal more tender.) Add more marinade if required.
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Takes on a color that makes it difficult to tell when it's done.
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(Certainly, it saves time!) Kids, however, often prefer to eat them right off the skewer.
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Leftovers (if any) keep well in the fridge for several days.
Tools
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Yield:
4.0 servings
Added:
Wednesday, February 10, 2010 - 3:32pm