Entree: United States – New York (Mid-Atlantic United States) – Spiedies

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 5 hrs

Total 5 hrs 30 min

Ingredients

- 1 1/2 lb (680 g) boneless skinless chicken thighs, trimmed and cut into 1-inch (2.5 cm) cubes
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/3 cup (80 ml) white wine vinegar
- 2 tbsp (30 ml) fresh lemon juice
- 1/2 cup (80 g) yellow onion, finely grated or very finely chopped
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 ml) dried oregano or 3 tbsp (15 g) fresh oregano, chopped
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1/2 tsp (1 g) red pepper flakes (optional)
- 8 metal skewers or 12–16 wooden skewers (soak wooden skewers at least 30 minutes)
- 4 Italian hero rolls or large Italian rolls, about 6–8 oz (170–225 g) each, split (or 1 large Italian loaf, about 1 lb / 450 g, cut into 4 portions)
- 2 tbsp (30 ml) olive oil or softened butter for toasting bread
- 1 small red onion, thinly sliced (about 80 g), for topping
- 1 cup (150 g) mixed salad greens or shredded romaine
- Optional quick salad for side:
  - 2 medium tomatoes, cut into wedges (about 10 oz / 300 g)
  - 1 medium cucumber, sliced (about 8 oz / 225 g)
  - 2 tbsp (30 ml) extra-virgin olive oil
  - 1 tbsp (15 ml) red wine vinegar
  - 2 tbsp (8 g) chopped fresh parsley
  - Salt and pepper to taste

Instructions

Short Description:
Spiedies are marinated cubes of meat (here chicken) skewered, grilled, and served piled into Italian bread for a hearty sandwich-style entrée. The meat soaks in a bright, herby, vinegar-lemon marinade overnight for deep flavor.

Regional Notes:
This is the Upstate New York / Binghamton-style spiedie: cubed chicken marinated in an oil-vinegar-herb blend, grilled on skewers, and served on Italian hero bread. Unlike generic kebabs, spiedies are characterized by a longer, tang-forward marinade and the traditional presentation tucked into soft Italian rolls.

1. In a large bowl whisk together olive oil, white wine vinegar, lemon juice, grated onion, minced garlic, parsley, oregano, kosher salt, black pepper, and red pepper flakes (if using) until combined.
2. Add the cubed chicken to the marinade and toss to coat thoroughly. Cover and refrigerate at least 4 hours, preferably overnight (8–24 hours) for best flavor.
3. If using wooden skewers, soak them at least 30 minutes before grilling. Preheat grill to medium-high heat (about 400–450°F / 200–230°C). Oil the grill grates.
4. Thread marinated chicken cubes onto skewers, leaving a little space between pieces so heat circulates. Discard excess marinade or boil a small portion for 2–3 minutes if you want to baste while cooking.
5. Grill skewers 4–6 minutes per side, turning once, until chicken reaches 165°F (74°C) internal temperature and is slightly charred at the edges. Total time will be about 10–12 minutes depending on heat and cube size.
6. While the chicken rests 5 minutes, brush Italian rolls with olive oil or butter and toast cut sides on the grill or in a skillet until lightly browned.
7. Assemble spiedies: pile grilled chicken from skewers into each toasted roll, top with thinly sliced red onion and a handful of salad greens (or add pickled peppers if desired). Serve immediately.
8. To make the optional quick side salad, toss tomatoes, cucumber, olive oil, red wine vinegar, parsley, salt, and pepper in a bowl and serve alongside the sandwiches.