Chicken (or pork or beef or lamb) spiedies

Spiedies are something I stumbled upon in one of my random internet food tears that I haven't, admittedly, had IRL. Largely because I have never been to the East Coast, which is somewhat shameful. Anyway, they sounded delicious and lovely so I looked over several recipes and perused several glowing first hand accounts of what they involved and tasted like and cobbled this together. So, I don't really know if they actually taste like actual Spiedies, but I really liked it, as just a nice herbed chicken (or lamb or pork or beef).


1/4 cup olive oil
2 TB lemon juice
2 TB cider vinegar
2 garlic cloves, finely chopped
1 tablespoon dried parsley
1 tablespoon dried mint (sometimes I use fresh instead and it's great too)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon cracked black pepper

This marinade would be good for about 1 lb of 1 inch chicken (or lamb or pork or beef) pieces which you can either broil, bake or grill. Grilling is preferred for authenticity. Serve on soft Italian bread and save some of the marinade to drizzle on top, if desired.

The basil may have actually been lemon balm, and I added 1/4 celery seed- and no damned parsley. I'll wait till summer to try that. It was good though.

https://en.wikipedia.org/wiki/Spiedie