The Spiedie is a New York original, created in Binghamton. Spiedie meat is grilled on wooden skewers then served, skewer and all, on a fat slice of French bread. Wrap the bread around the meat, pull out the skewer and enjoy!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large resealable bag, combine the canola oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt, and pepper. Place the beef cubes into the marinade, seal and shake to mix and coat the beef. Marinate in the refrigerator overnight, or for up to 3 days.

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  • Preheat an outdoor grill for medium heat. Thread the beef cubes onto 8 skewers, dividing evenly. Discard the marinade.

  • Cook the meat on the grill for 15 to 20 minutes, or until cooked to your liking (you can make a test skewer if you want). To serve, place a whole skewer of beef on a slice of French bread. Hold onto the meat using the bread, and pull the skewer out.

Nutrition Facts

622.4 calories; 24.4 g protein; 17.7 g carbohydrates; 76 mg cholesterol; 379 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/11/2008
I'm from the Binghamton/Endicott area, and like the other reviews stated, these should be served on Italian bread, not French. Also, beef is a pretty rare choice for spiedies. I've seen them made with everything from chicken to venison, but it's typically white meat, and usually either pork or lamb. Read More
(45)

Most helpful critical review

Rating: 1 stars
02/09/2009
My grandmother, from Binghamton, New York, was the original creator of Spiedies. She was interviewed for several newspapers where her original recipe was printed. Her recipe included a few drops of mint to the mariande and was always made with lamb. Over the years, she added beef, chicken and pork when lamb became too expensive. Her Spiedies NEVER were served with French bread, but always served with homemade Italian bread. Crusty on the outsidfe and soft on the inside. Read More
(85)
22 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
02/09/2009
My grandmother, from Binghamton, New York, was the original creator of Spiedies. She was interviewed for several newspapers where her original recipe was printed. Her recipe included a few drops of mint to the mariande and was always made with lamb. Over the years, she added beef, chicken and pork when lamb became too expensive. Her Spiedies NEVER were served with French bread, but always served with homemade Italian bread. Crusty on the outsidfe and soft on the inside. Read More
(85)
Rating: 4 stars
08/11/2008
I'm from the Binghamton/Endicott area, and like the other reviews stated, these should be served on Italian bread, not French. Also, beef is a pretty rare choice for spiedies. I've seen them made with everything from chicken to venison, but it's typically white meat, and usually either pork or lamb. Read More
(45)
Rating: 4 stars
07/19/2008
I made these for my husband who grew up in upstate NY. He told me how he had these a lot when he visited his aunt & uncle in Binghamton so I decided to make this for him. He said this was just how he remembered. I should note real spiedies are on Italian bread not French. Also hubby says spiedies are made with pork so that is what I used. You don't add any condiments. This made my husband's day. Thank you. Read More
(29)
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Rating: 3 stars
04/29/2009
I grew up on the northside of Endicott. My grandfather back in the 30's used to cook spiedies outside a bar on Oak Hill Ave. We have a family recipe which is pretty similar except less spices; there should be mint garlic red pepper and a touch of oregano. Also if you make you own wine add a bit of red (my grandpa snuck this in everything!)ALWAYS served on Roma'a or Battaglini's bread. And Lamb is the BEST! Read More
(22)
Rating: 4 stars
01/12/2008
I am from Binghamton and the best way to eat a spiedie is on soft sliced italian bread (not french bread). Lupo's and Salamida State Fair Spiedie Sauce are the best, and u can buy them online. And if u like lamb, make lamb spiedies, they are out of this world and served every year at The St. Anthony's Fair. Read More
(19)
Rating: 5 stars
11/11/2009
When I wrote this recipe out I actually typed "French" bread by mistake when I meant to say Italian. But it really doesn't matter. I've seen spiedies served on rolls as well. You can also use chicken, lamb, or pork - whatever you prefer. Live a little! Read More
(18)
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Rating: 5 stars
09/30/2007
I made these for a barbeque but with chicken. They were a hit! Saved some of the dressing to pour over top. Yummmm Read More
(11)
Rating: 3 stars
09/03/2010
I am a Triple Cities native and have grown up eating a wide variety of spiedies however would like to clear up a couple of points: 1) Spiedies are ALWAYS served on an Italian bread product (most commonly on thick sliced bread but also a hard Italian roll works very well) 2) They are skewered on metal skewers traditionally and then pulled off with the bread in the other hand 3) There is much debate about the originators of the spiedie-- some claim Lupo's others state that the spiedies served from Pasquale's Deli on Broad ave are the orignals. These are personally my favorite. One thing is for certain they are delicious and the longer you marinate your meat--the better. Happy Dining. Read More
(11)
Rating: 5 stars
02/07/2011
I am from there,my favorite place to get speidies is on main st. in ENDWELL , just past GUALTS auto sales.---LUPOS is on the right.----For all you old guys.I remember "PONCHO"S PIT" just acrossed the bridge in VESTAL.----WAAAAY back when. great stuff. Read More
(8)