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Spiedie Marinades

Source of Recipe

geocities


List of Ingredients

6 cloves garlic minced
1 Tbsp basil
1 Tbsp black pepper (yes, you need this much... trust me)
1 Tbsp oregano
1 Tbsp parsley
1 Tbsp salt (I don't use quite 1 Tbsp, but almost)
2 Tbsp lemon juice
1 1/2 cup vegetable oil or light olive oil
1/2 cup vinegar (you choose, but I wouldn't use balsamic; I use white, but a light wine vinegar would be ok too)



Recipe

Mix all the ingredients in a large bowl. Add cubed meat. Cover and refrigerate overnight.

Skewer and cook over hot coals. Baste with the marinade.


Joan's version of Spiedie Marinade:
1 small onion finely minced
2 cups olive oil
1/2 cup red wine ( dry red )
1/2 cup red wine vinegar or (even balsamic vinegar )
1/2 cup fresh mint leaves finely chopped
1 Tbs. salt or to taste
2 tsp coarse black pepper
4 to 6 garlic cloves minced
juice from a large fresh lemon, grated rind if desired
1 tsp crushed rosemary leaves or more to taste
1 tsp dried basil leaves or more to taste
1 tsp dried oregano leaves or more to taste
Fresh soft Italian sub/torpedo/elongated sandwich rolls

Combine all the above marinade ingredients and place in a covered non metal container. Let flavors blend several hours
( shake or stir occasionally ) or overnight. Use the marinade for chicken breasts, steak etc. I place cubed boneless chicken / boneless steak in separate ziplock bags and let the meat marinade at least overnight or even for a few days if desired. (Or you could marinade whole chicken breasts, steaks etc.and then grill and cut ). Grill or skewer grill pieces of meat ( it may be hard to test for doneness since the meat will be pink because of the red wine content.) until done but not overcooked. Place meat in the bread and drizzle with more marinade ( not from the marinated pieces of meat but fresh unused marinade from the container ) if desired. The above recipe makes about 3 1/2 cups marinade, enough for about 4 lbs of meat.

Version III
8 bay leaves (crumbled up)
4 tsp oregano
8 sm cloves of fresh garlic, minced
1/2 C lemon juice
1/2 C salad oil or fruity olive oil (preferred)
3/4 C vinegar (any variety)
1 tsp pepper
3 tsp salt (or to taste)
(If using lamb, try adding a couple of mint leaves)


Mix all ingredients together in a non-metallic dish. Add meat, cover, and marinate in the refrigerator for at least 24 hours; stir occasionally. Olive oil will solidify when refrigerated, so remove the spiedies once or twice per day to allow the oil to 'melt', then stir.

Version IV
3lbs chicken, pork or lamb
1c wine (dry white for chicken, burgundy for pork or lamb)
1c olive oil
1/2c vinegar (Apple cider works best, white vinegar will do)
3T oregano
3 cloves fresh garlic, coarsely chopped (6 big ones for garlic lovers!)
2T basil
2T lemon pepper (substitute 2T lemon juice and 1/2t freshly ground pepper)
2T rosemary
salt & pepper to taste
Notes
This recipe is not meant for beef! If you try you will make gross spiedies.
Use cooking wine, the cheaper the better.
The oil makes all the difference - use good olive oil; canola will work in pinch; corn is too heavy.
Directions
Marinate meat at least 48 hours. Will keep in fridge for 2 weeks. (Yeah, right, like you won't eat them all the same day). Grill, basting with remaining marinade. Serve on firm Italian or sourdough bread.