INGREDIENTS

INSTRUCTIONS

THE SAUCE
Date: Mon, 4 Mar 96 08:51:58 EST
From: "John Fitzpatrick, " <jfitzpa@king5.dnet.dupont.com>
The Meat: Cut your choice of meat into cubes, about 1-1/2" or so. Boneless
skinless chicken breast comes out very tender, but most meats (lamb, pork,
beef, venison) will make fine spiedies. If you use beef, use a more tender
cut so that it doesn't come out too tough. Veal, especially, may come out
tough unless left to marinate for several (3 to 4) days. Mixing two or more
meats is very tasty. Even some kinds of fish steaks (salmon, shark) have
been used, but these need only "marinate" for a half hour or so; or, just
brush on the marinade from another batch while grilling.
The Sauce: Most bottled commercial spiedie mixtures, such as Salamida's,
are both expensive and use a little too much oil for some tastes. This
recipe (actually a vinaigrette) produces a more tangy sauce, and will
marinate anywhere from one to three pounds of meat.
Mix all ingredients together in a non-metallic dish. Add meat, cover, and
marinate in the refrigerator for at least 24 hours; stir occasionally.
Olive oil will solidify when refrigerated, so remove the spiedies once or
twice per day to allow the oil to 'melt', then stir.
Spiedies can be left marinating for 2 to 5 days; some claim that they can
be left for a week or more! (Longer marinating may help make beef & veal
more tender.) Add more marinade if required.
To Cook: Purists insist that spiedies must be skewered, shishkebab style,
and grilled on the barbecue for just a few minutes. Brush marinade on them
occasionally. Do not overcook! The marinated meat (especially chicken)
takes on a color that makes it difficult to tell when it's done.
Health considerations suggest that you do *not* use leftover marinade on
your spiedies at the serving table, since the raw meat will leave all
manner of unhealthy bacteria in it; reserve some of the marinade (or make a
fresh batch) to serve at table.
Spiedies are best eaten on large sliced hunks of French or Italian bread;
the accepted method is to grasp the bread in one hand, place the skewer
inside it, and pull the skewer out, leaving the spiedies inside the bread.
(Certainly, it saves time!) Kids, however, often prefer to eat them right
off the skewer.
Leftovers (if any) keep well in the fridge for several days.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #64
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”