Pork Spiedis Recipes

Steps:

• In a large bowl, combine first 7 ingredients.
• Cover and refrigerate overnight.
• Drain, discarding marinade.
• Thread pork on small skewers; grill or broil for 15-20 minutes, turning occasionally, until the meat is no longer pink and pulls away easily from the skewers.
• To serve, wrap a slice of bread around about five pork cubes and pull off skewer.

Steps:

• Mix together all marinade ingredients and place in a sealable plastic bag.
• Add pork cubes, seal and refrigerate for 2 hours (can be more).
• Thread onto skewers.
• Discard marinade.
• Grill over hot coals for 5 minutes, turn and grill another 5 minutes or until done.

Steps:

• Place the cubed chicken into a large resealable plastic bag or container, add the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper. Seal the container and shake until combined. Refrigerate for 1 to 3 days, shaking the container to turn the meat every 6 to 8 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. When you are ready to cook, remove meat from the marinade and place on skewers.
• Place the skewers on the preheated grill and cook, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F (75 degrees C). Be careful not to overcook or the meat will be very dry. Serve the grilled meat on Italian bread or hot dog rolls.

Steps:

• Cut chicken into skewer size cubes, about 1.5 inches or so.
• Mix marinade ingredients together in a nonmetallic dish. Add meat, cover and marinate in the refrigerator for at least 24 hours; stir occasionally.
• Oil will solidify when refrigerated, so remove the spiedies once or twice a day to allow the oil to "melt" and then stir.
• Spiedies may be left marinating in the refrigerator for two to five days. Add more marinade, if required.
• Before cooking, cut green peppers and onions into skewer size pieces. Alternate marinated chicken pieces with vegetables on skewer, about 6 inches of meat/veggie.
• To cook spiedies: Grill on the barbecue grill for 8 to 10 minutes, brushing marinade on them occasionally and turning them every few minutes. Do not overcook, but make sure that chicken is done!
• DO NOT use leftover marinade on spiedies at the serving table because the raw meat may have left unhealthy bacteria in the sauce.
• To serve: Grasp the bread in one hand, place the skewer inside and pull the skewer out, leaving the spiedies inside.
• You can also eat them right off the skewer.
• They're also good in a salad. Cooked leftovers (if any) keep well in the fridge for several days.

Steps:

• In a glass or plastic bowl, combine the first 9 ingredients. Add meat and toss to coat. Cover and refrigerate for 24 hours, stirring occasionally. , Drain and discard marinade. Thread meat onto metal or soaked wooden skewers. Grill, covered, over medium heat until meat reaches desired doneness, 10-15 minutes, turning occasionally. Remove meat from skewers and serve on long Italian rolls or hot dog buns.

Steps:

• In a large resealable bag, combine the canola oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt, and pepper. Place the beef cubes into the marinade, seal and shake to mix and coat the beef. Marinate in the refrigerator overnight, or for up to 3 days.
• Preheat an outdoor grill for medium heat. Thread the beef cubes onto 8 skewers, dividing evenly. Discard the marinade.
• Cook the meat on the grill for 15 to 20 minutes, or until cooked to your liking (you can make a test skewer if you want). To serve, place a whole skewer of beef on a slice of French bread. Hold onto the meat using the bread, and pull the skewer out.

Steps:

• Combine oil, wine, lemon juice, vinegar, salt, pepper, thyme, oregano, tarragon, red pepper flakes, and cayenne pepper in a bowl. Stir in onion and garlic. Add chicken cubes last; coat thoroughly.
• Pour mixture into a resealable freezer bag, making sure there is as little air as possible in the bag. Wrap bag in a paper towel and slide it into another resealable bag so that the zippers are at opposite ends. Refrigerate, flipping over every 12 hours, for 2 to 3 days.
• Soak wooden skewers in water. Thread the chicken cubes through the skewers, discarding marinade.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the chicken skewers, flipping halfway, until juices run clear, 8 to 10 minutes.

Steps:

• Make the marinade: Whisk together all the ingredients in a large bowl.
• Add the meat to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
• Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.
• Remove the meat from its marinade and thread onto metal skewers, or wooden ones that you have soaked in water for 30 minutes or so. The chunks can be placed quite close together. Sprinkle with salt and pepper.
• When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the skewers of meat directly over the flames. Allow the meat to cook, undisturbed, for approximately 3 to 4 minutes, then use kitchen tongs to turn them over and repeat on the other side. Continue turning the skewers every couple of minutes until the meat is deeply crisp at its edges, and cooked entirely through, approximately another 5 to 7 minutes. (Remove them to the cool side of the grill if they begin to burn, and cover the grill to allow them to smoke-roast until finished; this is much less likely to happen on a gas grill.)
• Allow the spiedies to rest on a cutting board for a few minutes, then remove the meat from the skewers onto cut hero rolls or a plate. Serve with hot sauce on the side.

Steps:

• For the marinade, whisk together all the ingredients except for meat, salt and pepper, in a large bowl.
• Add the meat to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
• Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.
• Remove the meat from its marinade and thread onto metal skewers, or wooden ones that you have soaked in water for 30 minutes or so. The chunks can be placed quite close together. Sprinkle with salt and pepper.
• When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the skewers of meat directly over the flames. Allow the meat to cook, undisturbed, for approximately 3 to 4 minutes, then use kitchen tongs to turn them over and repeat on the other side. Continue turning the skewers every couple of minutes until the meat is deeply crisp at its edges, and cooked entirely through, approximately another 5 to 7 minutes. (Remove them to the cool side of the grill if they begin to burn, and cover the grill to allow them to smoke-roast until finished; this is much less likely to happen on a gas grill.).
• Allow the spiedies to rest on a cutting board for a few minutes, then remove the meat from the skewers onto cut hero rolls or a plate. Serve with hot sauce on the side.

Steps:

• Dice chicken breasts into 1" cubes.
• Whisk all other ingredients together to form marinade. Set some aside for basting or sauce if desired (though I don't think this is necessary).
• Add marinade to chicken and refrigerate overnight, stirring occasionally (the acidic nature of the marinade will 'chemically' cook the meat partially).
• Thread 5 or so cubes onto metal or soaked bamboo skewers and grill for a few minutes either side, just until meat is firm (remember, they're already partially cooked by the marinade).
• Place two skewers on a fresh bread roll or Italian bread, grip the meat firmly with the bread and pull out skewers.
• Enjoy!

Steps:

• In a large resealable plastic bag, combine the oil, vinegar, Worcestershire sauce, onion and seasonings; add meat. Seal bag and turn to coat; refrigerate for 24 hours, turning occasionally., Drain and discard marinade. Thread meat on metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill meat, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until meat reaches desired doneness, turning occasionally. Remove meat from skewers and serve on long Italian rolls or hot dog buns.