INGREDIENTS

INSTRUCTIONS

From:    "Sharon H. Frye" <shfrye@PEN.K12.VA.US>  Date:    Thu, 18 Jul
1996 14:31:52 EDT Kerissa, here is the Spiedie  recipe that I got from
Mollie Rood. Sharon Ravert also posted  several, but this is the one I
tried, and my family loves it. It's  great for hot weather. Be sure to
serve with plenty of napkins.  Molly, I re-typed it for my "fat
cookbook", so if I changed your  wording, I apologize in advance.
Place all ingredients except meat and bread into a large bowl or large
zip-lock bag. (I use the bag.) Place cubed meat in this mixture and
let it marinate in the refrigerator for three days, shaking or  turning
over each day.  Place meat on skewers. Discard marinade. Grill meat
over medium coals  until done, about 5 minutes.  To serve, place meat
cubes on a slice of Italian or French bread  folded over like a sub
roll. If desired, a fersh batch of marinade  can be made, heated, and
served over the spiedies as a sauce. (I did  this, and it's
heavenly...but messy!)  Personal note: I make French bread in my bread
machine which gives us  a nice sized slice for this. I make these
often.  Another note: The marinade is wonderful for whole chicken
breasts  that you are grilling. Just let them marinate in the fridge
for a  couple of days....yummy!!!  EAT-L Digest 17 July 96  From the
EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 571
Calories From Fat: 498
Total Fat: 56.2g
Cholesterol: 0mg
Sodium: 1534.9mg
Potassium: 335.9mg
Carbohydrates: 9.6g
Fiber: <1g
Sugar: 7g
Protein: 6.7g