| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Lamb, Meats | 1 | Servings |
INGREDIENTS
| 4 | lb | Lamb |
| 1 | c | Cooking oil |
| 1/4 | c | Wine vinegar |
| 1 | ts | Lemon juice |
| 1 | Garlic clove, chopped | |
| 1 | ts | Oregano |
| 2 | Bay leaves | |
| 1/2 | ts | Dried parsley |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| Cayenne pepper, to taste |
INSTRUCTIONS
Cut meat into bite size cubes. Marinate in the sauce for at least 24 hours and up to 5 days. Place meat on skewers and barbecue until done (about 20 minutes). Serve on a slice of Italian Bread. According to my husband, some people swear by putting mayonnaise on the bread, but others feel it is sacreligious. Personally I like it with mayo, but I'm not from Binghamton. They say Spiedies are to Binghamton what Buffalo wings are to Buffalo. Enjoy! Betsy Burtis Derry, NH By Molly Rood <[email protected]> on May ay,, 20, 1997
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