Chicken or Pork Speidies
Posted: Wed Jun 30, 2010 8:19 pm
This is a regional favorite up here in upstate NY. This recipe will make 6 lbs of speidies, you can cut the amounts back for less. You can use chicken, pork, venison (my favorite), or other meat.
6 lb boneless chicken breast or boneless pork loin, cut up into 1" cubes
1 cup vinegar (preferably white wine vinegar)
1 cup oil - either olive or canola oil
2 eggs
1 1/2 tsp salt
1/2 tsp black pepper ( more if you want it)
2 cloves garlic, chopped fine
1/2 onion chopped fine
1 tsp poultry seasoning
6" Hoagie rolls (Hot Dog rolls will work as well)
Mix oil, vinegar and eggs until thoroughly mixed, add the rest of the spices and stir well. add meat and let marinate in the refridgerator a MINIMUM of 8 hours, overnight is better. Place meat on skewers and cook on grill on low heat until done, turning once or twice. Baste with the leftover marinade while cooking. IMPORTANT - do not overcook or they will dry out! Pull the meat off the skewers onto the rolls and enjoy!
6 lb boneless chicken breast or boneless pork loin, cut up into 1" cubes
1 cup vinegar (preferably white wine vinegar)
1 cup oil - either olive or canola oil
2 eggs
1 1/2 tsp salt
1/2 tsp black pepper ( more if you want it)
2 cloves garlic, chopped fine
1/2 onion chopped fine
1 tsp poultry seasoning
6" Hoagie rolls (Hot Dog rolls will work as well)
Mix oil, vinegar and eggs until thoroughly mixed, add the rest of the spices and stir well. add meat and let marinate in the refridgerator a MINIMUM of 8 hours, overnight is better. Place meat on skewers and cook on grill on low heat until done, turning once or twice. Baste with the leftover marinade while cooking. IMPORTANT - do not overcook or they will dry out! Pull the meat off the skewers onto the rolls and enjoy!