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Pauline's Spiedie Recipe

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This recipe for Pauline's Spiedie, by , is from The Swienton Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leslie Norgen
Added: Tuesday, October 20, 2009


1/3 c white wine vinegar
3 T lemon juice
2 tsp salt
2 tsp pepper
1 tsp dried crushed oregano
1 tsp dried crushed basil
1 tsp dried crushed rosemary
1 tsp crushed parsley flakes
1 tsp paprika
2 T crushed garlic
2 T minced shallots

1 c vegetable oil
3lb boneless/skinless chicken thighs, cubed about 1"x1" (you get about 5 skewers per pound)

Additional Items Needed
8" wooden skewers soaked in water for an hour
hot dog buns or large, soft Italian bread sliced

Make 2 batches of Marinade, one for marinating and one for ladling on sandwiches. In a shaker container, mix all ingredients except oil, then add oil, give a good shake- then use...
Marinate cubed chicken, using one of the batches of marinade, for 24 hours. Ziplock bags work best for this.
Skewer about 6 pieces of chicken on the skewer.
Grill or broil until done and slightly brown.

Place the bun/bread in hand and then place the skewered, cooked meat on top of the bread, using the bread to pull meat off skewers. Ladle some new shaken marinade over the meat and serve.
Serve with bread and butter pickles and potato chips.




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