I was introduced to the “spiedie” at a small backyard BBQ at a friend’s house one time and it has been on my mind ever since. I had never heard of the regional sandwich, but did a ton of research on it after having it. This lamb version is my humble take on the Spiedie!
If you aren’t familiar with these (not many people are), it’s a regional sandwich for Binghamton, NY. You can get a sense for how crazed people get for these sandwiches in this little clip that aired a while ago on the Food network.
It seems like the kind of sandwich that people make their own way, but word on the street is that Lupos is the place that sells the best Spiedies. You can even order their marinade online but I just mixed up my own based on a few recipes and videos I saw.
If you are curious, the word “spiedie” comes from the Italian word Spiedo meaning spit. You cook the meat for these sandwiches on big skewers over very high heat!
I’m sure I didn’t get these perfect but feel free to leave a comment if you are really familiar with them! I’m always happy to hear how I screw up regional favorites!
How to Make the Marinade for a Spiedie
There is a wide range of marinades out there for spiedies. I mixed up a big batch of the marinade because I also divided off about half of the marinade and saved it for a sauce for the sandwiches during serving.
Other than that, I kept the marinade pretty simple: olive oil, vinegar, a few spices, and fresh lemons.
Most importantly, this is not a quick marinade situation. If you are making the spiedies with chicken, you can get away with a day-of marinade, but any other cut and you want to let it marinate for at least a day. I let my lamb marinate for two full days before making these!
What kind of Meat to use for Spiedies?
You can technically use any kind of hearty protein for these. Lamb is the classic, apparently, and what I used. My first spiedie ever was chicken and I thought it was exceptional.
As far as cuts go, the whole point of a spiedie is to use a tougher cut and let it marinate so it becomes tender. That said, I like using a steak cut for mine. I don’t like to start with something that is intended for stews or roasts, although I’m sure you can.
Cooking the Lamb Spiedies
When you are ready to cook, get your grill blazing hot. High heat is what you want so the meat caramelizes nicely. Skewer the meat on metal skewers if you have or well-soaked bamboo skewers.
I cooked my spiedies for about five minutes per side. Lamb is best if it’s about a medium cooking temp. If you are using chicken, you want to make sure it’s cooked through completely obviously.
Want to roast a whole leg of lamb? Try this Panko Leg of Lamb!
These were my finished lamb bites for the spiedies. Looking good!
Once your skewers come off the grill, don’t turn it off! Toss on the bread you are using and let it toast quickly. Based on the videos it seemed like spiedies are usually served on a soft Italian roll or even a hot dog bun. I liked serving them on something with a bit more body. I chose a crusty baguette and just cut it and toasted it. Worked great!
When I was ready to serve, I stirred my reserved marinade with a few tablespoons of mayo to make it creamy and then spooned it generously over my spiedies.
These are a delicious little sandwich and would be a perfect grilling item for Memorial Day!
If you have leftovers, you can store the meat in the fridge for 3-4 days and reheat it gently in the oven or in a microwave until it’s warm. The sauce keeps just fine as well.
Have you ever had a Spiedie?! Leave a comment!
Lamb Spiedies
Ingredients
- 1 cup olive oil
- ½ cup red wine vinegar
- 1 lemon, juice
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 tablespoon Italian seasoning
- 1 teaspoon dried mint
- 1 teaspoon black pepper
- ¼ cup mayonnaise, divided
- 1 tablespoon sugar
- 2 ½-3 pounds lamb, chicken, or steak
- Crusty bread or hoagie rolls, for serving
Instructions
- Whisk together olive oil, vinegar, lemon juice, salt, minced garlic, Italian seasoning, mint, black pepper, and 1 tablespoon mayonnaise. Separate 3/4 cup of the marinade for the serving sauce.
- Cube your meat into about 1-inch pieces. You can use almost any cut of meat, but make sure it isn’t too tough. Stew cuts don’t work well, but any steak cut will work great.
- Marinate the meat for at least 24 hours. I used lamb for my version and actually marinated them for 48 hours.
- When you’re ready to cook the spiedies, skewer the meat on to metal skewers (or bamboo skewers that have been really soaked in water). Grill meat over HIGH direct heat for about 4 minutes per side until the meat is cooked to the desired temperature. Lamb and steak can be medium to medium-rare, but chicken should be cooked all the way through (165˚F.)
- After skewers are done, remove them from the grill and add bread. Grill for a few minutes to char the bread.
- Slide the skewers off onto the grilled bread rolls.
- Make the serving sauce by stirring together reserved marinade sauce (not the actual sauce that was used to marinate the meat) and mix it in with the reserved mayonnaise.
- Serve spiedie sandwiches drizzled generously with sauce and optionally garnished with some fresh parsley.
Kate
We eat spiedies chicken regularly. We’ve always bought the marinade in a bottle. It never crossed my mind to make it!
Alyssa
I grew up outside of Binghamton and spiedies are a trademark of my childhood. Thank you for explaining spiedies and many of the local details for your readers, including Lupo’s, extra mayo, and white bread. They are one of my favorite things and I can’t wait to try your recipe.
CATHY
Since when do you put mayo on speidies.Are you sure you are from Binghamton?You just add more sauce .Not mayo.on a piece of Italian bread or a hoggie roll and not toasted.
Bob Nyswonger
I grew up in Binghamton and when I was a kid, spiedies were always lamb. My recipe is a little different – my marinade is 2 parts oil, 2 parts vinegar, 1 part lemon juice + garlic, thin sliced onions, oregano & parsley to taste. Soak for 2-3 days. Skewer them up and baste with a little spicy V-8 or Bloody Mary mix while grilling to keep them from drying out. They should be served on buttered Italian bread.
Rick Eldredge
Buttered Italian bread is correct !
Joe
My family is from Endicott when we visited we would stop at the sons of Italy and buy spiedies always great memories
Darryl D White
grew up in Endicott and Endwell where hot pie and spiedies were on the menu of my family transplanted from the Kansas flatlands. my folks remembered mutton with disdain from the depression days but when the marinated bites of spiedies was discovered it became my father’s favorite thing and our backyard grill was seldom used for anything else. i never returned to the southern tier after high school but took recipes for speidies from the Binghamton Sun with me and have served them to lamb haters all through the midwest. my golf tournaments in Wichita became well attended for the spiedies and beer afterwards and there is a sprinkling of
Endicott in Kansas, Texas, Colorado and Iowa. im forever grateful to the Italian marinade in my throat. bene bene bene
Nick
Nice Darryl! I hope my version gets your seal of approval! Cheers!
Sue
I grew up in Johnson City I also had aunts and uncles in Vestal Endicott and Endwell
Love spiedies and I brought them to the south when I moved people love them
Sue
I grew up in a little town just outside Binghamton called Johnson City they had a place there called Poncho’s Pit they had the best spiedies anywhere I have never had Lupos poncho’s was always my go to place. We lived next door to the family that owned Poncho’s. I have the original recipe for their marinade. I make spiedies for my family all year round and they absolutely love them. Spiedies are only made of lamb and mayo is never added.
Bob Nyswonger
Our family frequented Poncho’s as well and we were sorry to hear they closed a few years back. They also made a terrific Italian sub.