This recipe originated in my hometown in the 1930s, and is our favorite cookout dish now. Our meat preference for spiedis is venison, but we use other types of meat when it’s not available.
—GERTRUDE SKINNER BINGHAMTON, NY
PREP: 10 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 8 SERVINGS
1 cup vegetable oil
2/3 cup cider vinegar
2 tablespoons Worcestershire sauce
1/2 medium onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary, crushed
2 1/2 pounds boneless lean pork, beef, lamb, venison, chicken or turkey, cut into 1 1/2- to 2-inch cubes
Italian rolls or hot dog buns
1. In a glass or plastic bowl, combine first nine ingredients. Add meat and toss to coat. Cover and let marinate for 24 hours, stirring occasionally.
2. When ready to cook, thread meat on metal skewers and grill over hot heat until meat reaches desired doneness, abut 10-15 minutes. Remove meat from skewers and serve on long Italian rolls or hot dog buns.