Spiedies Marinade
Growing up in Upstate NY, this is a classic spiedies marinade for any form of meat (I prefer chicken, though lamb is the traditional) from Binghampton/Endicott area. Here is my personal take that I have switched up some adding ingredients from my time in the South and PacNW. Serve skewers on lightly toasted French bread or a hot dog bun. To eat, squeeze the roll and pull the skewer out - shouldn't need condiments (maybe a touch of hot sauce).
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Recipe Summary
Ingredients
Directions
Cook's Notes:
This recipe works for up to 3 chicken breasts.
If you cannot grill, then broil in the oven 3 to 6 inches from heat source on high (you want just the slightest crisp to the meat).