Speidis Recipe
By PutoPinoy on Sunday, July 15, 2007 At
Sunday, July 15, 2007
Ingredients:
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. When ready to cook, thread meat on metal skewers and grill over hot coals until meat reaches desired doneness, about 10-15 minutes.
Remove meat from skewers and serve on long Italian rolls or hot dog buns. Yield: 8 servings. This is our favorite cookout dish, and it's very good served with a salad. This recipe originated here in my hometown in the 1930's. Our meat preference for speidis is venison, but we use others when it's not available.
- 1 c. cooking oil
- 2/3 c. cider vinegar
- 2 tbsp. worcestershire sauce
- 1/2 med. onion, finely chopped
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 1/2 tsp. dried basil
- 1/2 tsp. dried marjoram
- 1/2 tsp. dried rosemary
- 2 1/2 lbs. boneless lean pork, beef, lamb, venison, chicken or turkey, cut into 1 1/2 to 2-inch cubes
- Italian rolls or hot dog buns
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. When ready to cook, thread meat on metal skewers and grill over hot coals until meat reaches desired doneness, about 10-15 minutes.
Remove meat from skewers and serve on long Italian rolls or hot dog buns. Yield: 8 servings. This is our favorite cookout dish, and it's very good served with a salad. This recipe originated here in my hometown in the 1930's. Our meat preference for speidis is venison, but we use others when it's not available.
