AWESOME! My husbands family grew up in the greater Bing. area and he loves when we go to the "cabin" and get Speedies. I was thrilled when i stumbled across this recipe to be able to re-create this for him. I made them and took them camping. Super easy and super tasty. This will be a regular for us. I followed the recipe as is. Thanks!
JOYBOWES you made my day! I have so many memories of summertime based around spiedies and salt potatoes being mostly raised in the same area of New York too...I have no idea why I never thought it could be possible to break this recipe down. I thought I'd be forever doomed to Salimedas State Fair bottle hoarding when I went there for visits. You get my first review this really is a great recipe! On a side note...you'll appreaciate this my boyfriend is from Long Island and I took him out upstate one summer and he found a spiedie booth and asked...whats a SPY_EDDIE? He fell in love with them too...not for the faint of heart. I'd say if you've never tried them only marinate them a day to see how powerful a kick you like especially with small pieces of chicken it can be overwhelming to some. Wash it down with a cocktail? That helps too! Thanks again Joy!
We loved these!!!! We weren't able to grill so we baked at 350 for about 10 min depending on the size of your cuts... we had fresh chocolate mint plants in the back yard that we subbed for the dried mint and it turned out great even though it wasn't "dried". Everything else we followed exactly. I'm sure grilled would be amazing! I'm so glad I stumbled up on this recipe. Absolutely delicious!
MY HUSBAND IS ALSO FROM BINGHAMTOM AND I AM NOT-- HAVING THIS RECIPE MADE HIS DAY- THEY TURNED OUT AWESOME- I DID MARINATE FOR 5 DAYS- I ALSO DELETED THE MINT- AS I AM NOT A MINT LOVER- AND ADDED ONION POWDER IN ITS PLACE AS I HAD FOUND IN OTHER SPIEDIE RECIPES-- MY HUSBAND HAD THE WARM AND FUZZIES ALL EVENING AFTER EATING THEM-- THANKS SO MUCH
I went a little off course squeezed a whole lemon and divided it into 2 gallon containers left the skin in the marinade 1/2 cup fresh basil made this puppy sing. Instead of the mint I added fresh rosemary and did not use garlic salt. I did crush 2 more cloves of garlic before I minced them and added sea salt. I also did one container with the white vinegar and another with the red. With the red wine vinegar I was able to cook the meat to 160 which is standard anyway and keep the moisture intact not to mention it was a little richer in flavor. I had rave reviews and with the red wine vinegar ones people thought I stole Lupo's recipe.
Coming from the Greater Binghamton area We LOVE spiedies! This is a great recipe. Many restuarants in our area have built off from the original recipes and added condiments to create dozens of different versions but the original versions are our pride and joy. Thanks so much for adding this as I didn't have time to throw my own recipe on here to share.
Spiedies are great. I tend to use fresh spices as opposed to the dried versions.
This is a good recipe and I know Binghamton is proud of their spiedies - but in acuality this is just another kind of shish kabob. I love shish kabob (or kabobs of any kind)and have collected quite a few marinades for them it. As a preference I prefer to eat this on a plate with grill onions and green peppers and then shake some hot sauce on it and serve it with a Tzatziki sauce. I use Tzatziki Sauce I from this site but there are quite a few that you can choose from. Just eating these plain on hero bread didn't do it for us -have to use some condiments! Thanks submitter.
To be honest I would give this 3 stars but that's because I made the stupid mistake of making this with that hideous "lemon juice" that comes in the yellow plastic lemon-shaped squeezy thing. As a result it had a weird nasty chemically disinfectant taste. Yuck. Other than that this was ok. I'll make it again with real lemon juice.
These were okay don't know what all the hype is about.
