The Press & Sun-Bulletin / pressconnects.com has published a variety of spiedie recipes over the years. Here’s a selection of recipes from our archives, including marinades and sauces for chicken, pork, lamb, beef, venison, vegetarian, and more.
Too busy to cook? Visit your favorite grocery or market for a wide variety of marinades, or order straight from Binghamton’s original spiedie masters: Lupo’s and Salamida’s.
Choose a favorite and enjoy!
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Chicken spiedies
Recipes from the 2015 Spiedie Fest & Balloon Rally Cook-Off winners
First place: Katherine Madden, of Endicott
- 3-5 pounds cut-up chicken
- ½ cup red or white wine
- ½ cup white vinegar or lemon juice
- ¼ cup chopped parsley
- ¼ cup chopped sweet basil
- ¼ cup chopped mint
- 1 tablespoon salt (season)
- 1 teaspoon black pepper
- 2 tablespoon soy sauce
Combine all ingredients in a bowl and marinate for three days. Cook over hot coals until meat is white inside, but don’t overcook or they will be dry.
Second place: Hollie Malinovsky
- 9 boneless/skinless chicken breasts
- 2 tablespoon salt
- 1 tablespoon black pepper
- 2 tablespoon oregano
- 1 tablespoon Italian seasoning
- 2 tablespoons minced garlic
- 1 tablespoon red pepper
- ¼ cup cider vinegar
- ¼ cup white vinegar
- 2 cups poly-blend oil
- 1 loaf Italian Bread
Cube all chicken into 1¼-inch cubes. Cover meat with salt, pepper, oregano, Italian seasoning, minced garlic, red pepper and rosemary. Cover meat with vinegar and oil until marinade covers top of meat. Stir daily for three days. Grill on skewers and serve on Italian bread.
Third place: Pete Patten
- 4 pounds cubed chicken breast
- 2 cups extra virgin olive oil
- ¼ cup balsamic vinegar
- ¼ cup red wine vinegar
- ½ Bermuda onion diced
- 6 cloves fresh garlic diced
- 5 bay leaves
- 1 tablespoon crushed red pepper
- 1 teaspoon basil
- 1 teaspoon sea salt
Simple chicken spiedie recipe
- 1/2 cup olive oil
- 1/4 cup wine vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 clove fresh garlic
- 1 red onion
Blend all ingredients in blender. Pour over 1 pound cubed chicken. Marinate at least 48 hours.
Chicken spiedie recipe with ginger, white wine
- 4 pounds boneless chicken breast, cubed
- 1/2 cup olive oil
- 1/4 cup cider vinegar
- 5 cloves garlic, pressed
- 1 medium onion, chopped
- 1 teaspoon poultry seasoning
- 1 tablespoon Worcestershire sauce
- 1/4 cup chopped parsley
- 1/4 cup sweet basil, chopped
- 1 teaspoon fresh ginger, chopped
- 1/2 cup white wine
- Salt and pepper to taste
Mix all marinade ingredients. Marinate meat for two days in refrigerator.
Honey-Dijon chicken spiedies
- 3 pounds boneless chicken breasts, cubed
- 1 cup olive oil
- 1 1/2 cups orange juice
- 2/3 cup honey-dijon mustard (or plain dijon mustard)
- 1/4 cup honey
- Fresh thyme, crushed
- 3 bulbs garlic, roasted in oven
To roast garlic: Drizzle olive oil on baking pan. Spread cloves on pan; roast for 15 to 20 minutes (depending on size of cloves) at 325 degrees F.
After roasting garlic, let cloves cool and remove husks. In blender, blend garlic with rest of marinade ingredients until liquified. Reserve some marinade for basting. Marinate meat for 24 hours. Drizzle additional honey and reserved marinade over meat while cooking.
Lemon zest chicken spiedies
- 4 pounds chicken, cut in large cubes
- 1 1/2 cups olive oil
- 1/2 cup white wine
- 1 cup cider vinegar
- 2 small Vidalia onions
- 5-6 cloves garlic, roasted and mashed
- Fresh herbs: lemon balm, basil, thyme, chopped parsley
- Juice of four lemons
- Lemon zest
- Lemon pepper
- 4 tablespoons brown sugar
- Salt to taste
Combine marinade ingredients, except herbs, in a blender. Add fresh herbs. Marinate meat for 24 hours. Baste as you cook with extra marinade and fresh lemon juice; sprinkle with lemon zest.
Honey garlic chicken spiedies
- 1/2 cup extra virgin olive oil
- 1/4 cup wine vinegar
- 4 teaspoons “special seasoning” (equal parts of onion powder, black pepper, paprika, garlic powder, oregano, basil, rosemary and thyme)
- 1 clove garlic
- Red onion
- Clover honey to taste
Put all ingredients in a blender to liquify. Pour over cubes of chicken. Marinate in refrigerator for at least 24 hours.
Pork spiedie recipes
Recipes from the 2015 Spiedie Fest & Balloon Rally Cook-Off winners
First place: Don Wright, of Berkeley Springs, West Virginia
- 4 pounds pork tenderloin
- 3 lemons
- Red wine vinegar
- Canola oil
- Oregano, parsley and basil to taste
- 4 cloves garlic, minced
- 2 tablespoons fennel seeds
- Let marinate for 3 days before grilling. Serve on Battaglini bread.
- Second place: Raymond Parkes, of Newark Valley
- 3 pounds Pork sirloin, cubed
- 1 cup vegetable oil
- 1 cup olive oil
- ¾ cup cider vinegar
- ¼ cup white vinegar
- 1 tablespoon black pepper
- 1 tablespoon Italian seasoning (McCormick)
- 2 tablespoon kosher salt
- 4 cloves garlic, chopped finely
- 3 tablespoon chopped fresh basil
- 2 tablespoon chopped fresh parsley
- 1 teaspoon crushed red pepper
Add ingredients to cubed meat. Mix thoroughly. Marinate for at least 24 hours stirring occasionally. Cook over white coals till done. Serve on Italian bread. Take cook out for a drink.
Third place: Hollie Malinovsky
- 4 pounds pork loin
- 2 tablespoon salt
- 1 tablespoon fresh black pepper
- 2 tablespoon Italian seasoning
- 2 tablespoon minced garlic
- ¼ cup oregano
- 1 tablespoon red pepper
- 2 tablespoon lemon juice
- ¼ cup white vinegar
- 1 cup poly-blend oil
- 1 loaf Italian bread
Cube all pork into 1¼-inch cubes. Cover meat with salt, pepper, oregano, Italian seasoning, minced garlic, red pepper, lemon juice and rosemary. Cover meat with vinegar and oil until marinade covers top of meat. Stir daily for 3 days. Grill on skewers and serve on Italian bread.
Simple pork spiedie marinade recipe
- 3 pounds pork tenderloin, cubed
- 3/4 cup vegetable oil
- 3/8 cup vinegar
- 3/8 cup soy sauce
- 6 tablespoons ketchup
- 5 crushed garlic cloves
- 1 teaspoon Italian seasoning
Simple pork spiedie recipe with mint
- 4 pounds cubed pork
- 1 1/2 cups olive oil
- 1/2 cup dry white wine
- 1/2 cup white vinegar
- Juice of 1 lemon
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 5 cloves chopped fresh garlic
- 2 tablespoons chopped fresh mint
- 3 tablespoons fresh sweet basil
- 2 tablespoons oregano oil (olive oil infused with oregano)
Combine marinade ingredients; when well blended, fold in pork. Marinate in refrigerator for four days, covered; stir every day. Skewer and cook over hot coals, basting frequently, until slightly browned.
Maple-marinated pork spiedie recipe
3 to 5 pounds boneless pork loin, cut in chunks
Marinade:
- 3 large eggs
- 1 medium onion, quartered
- 6 cloves fresh garlic
- 2 tablespoons Kosher salt
- 1 tablespoon coarse pepper
- 2 tablespoons sweet basil
- 2 tablespoons Dijon mustard
- 1 cup light brown sugar
- 1 1/2 cups wine vinegar
- 1 1/2 cups olive oil
Cover pork chunks with maple syrup; marinate for two days. Place all marinade ingredients in a blender jar and combine. Pour syrup off meat, cover with marinade and marinate another two days.
Polynesian pork spiedie recipe
- 1 cup olive oil
- 1 cup cider vinegar
- 1/2 cup pineapple juice
- 3 tablespoons kosher salt
- 1 tablespoon coarse ground pepper
- 1 rounded tablespoon poultry seasoning
- 1 heaping tablespoon sage
- 2 eggs
- 1 huge clove garlic 1/4 cup spicy brown mustard
- 1/4 cup granulated sugar
Blend marinade ingredients in blender until sauce in creamy in appearance (45-60 seconds). Marinate pork cubes in refrigerator at least 24 hours (amount of meat not specified).
Traditional pork spiedie recipe
- 2 1/2 pounds pork, cubed
- 1 cup olive oil
- 1/4 cup vinegar
- Juice of 1 lemon
- 1 onion, cut up
- 3 cloves of garlic
- 1 tablespoon sweet basil
- 2 tablespoons oregano
- 1 tablespoon crushed red peppers
- 3 mint leaves
- Salt and pepper
Combine marinade ingredients. Let meat marinate for three days.
Lamb spiedie recipe
Recipes from the 2015 Spiedie Fest & Balloon Rally Cook-Off winners
First place: Raymond Parkes
- 4 pounds lamb meat, cubed
- ½ cup olive oil
- ½ cup soybean oil
- 2 teaspoons fresh rosemary, minced
- 2 teaspoons fresh sage, minced
- 2 teaspoons fresh oregano, minced
- 2 teaspoons fresh thyme, minced
- 2 teaspoons fresh parsley, minced
- 4 tablespoons pimentos, minced
- 5 teaspoons garlic, minced
- ¾ cup lemon juice
- ¼ cup red vinegar
- 3 teaspoons red onion, minced
- 1 teaspoon salt
- 1/3 teaspoon black pepper
Add ingredients to cubed meat. Mix thoroughly. Marinate for at least 24 hours, stirring occasionally. Cook over white coals till done. Serve on Italian bread. Take cook out for a drink.
Second place: Teresa Lockwood/Anne Fronda
- 5-7 pounds lamb
- 6-7 cloves garlic, coarsely chopped
- 1 cup fresh parsley, coarsely chopped
- 1 cup fresh basil, coarsely chopped
- 1 ½ tablespoons coarse black pepper
- 1 tablespoon salt
- 2 tablespoons oregano
- 2 tablespoons fresh rosemary, chopped
- Equal amounts of olive oil and red wine (ie. ¾ cup oil and ¾ cup wine)
Cut lamb into 1- to 2-inch cubes/pieces. Mix all spices into meat until evenly distributed. Add oil and wine. Marinate 48-72 hours. Add oil and wine as needed during the 48-72 hours to keep meat moist. Grill. Lamb should not be over cooked. Meat should be pink in the center.
Third place: Tim Malinovsky
- 4 pounds lamb, cut into 1-inch-by-1-inch chunks
- 1 1/2 cups olive oil
- 1/2 cup balsamic vinegar
- 1/4 cup red wine (merlot)
- 1 1/2 tablespoons salt
- 1 tablespoon lemon juice
- 2 teaspoons sugar
- 2 teaspoons black pepper
- 2 teaspoons fresh garlic, chopped
- 1 teaspoon paprika
- 1 teaspoon crushed red pepper
- 3 tablespoons rosemary, chopped
- 3 tablespoons Italian parsley, chopped
- 2 tablespoons basil, chopped
- 2 tablespoons oregano, chopped
- 1 tablespoon fresh lemon thyme
- 1 tablespoon mint, chopped
- 1 tablespoon garlic, minced
- 1 bay leaf, crushed
Irish-Mex spiedie recipe
- 4 to 5 pounds lamb, cut into 1-inch cubes
- 8 cloves garlic, minced
- 3 cups red wine
- 1 bunch fresh parsley, chopped
- 1 1/2 yellow onions, sliced
- 2 bay leaves, whole
- 1/2 cup lemon juice
- Dried oregano to taste
- 3 tablespoons each: seasoned salt and black pepper
Marinate meat; cook on grill.
Simple lamb spiedie recipe with rosemary, burgundy wine
- 5 pounds lamb, cubed
- 3 cups olive oil
- 1 cup vinegar
- 1 1/2 cups burgundy wine
- Juice of two lemons
- 2 teaspoons each: parsley flakes, basil, oregano and Italian seasoning
- 1 teaspoon rosemary
- 1 teaspoon each: salt and pepper
- 2 cups fresh mint leaves, chopped
- 5 cloves garlic, chopped
Combine marinade ingredients; marinate meat for seven hours.
Simple lamb spiedie recipe with mint, red wine vinegar
- 5 pounds of leg of lamb, cut into 1-inch cubes
- 1/4 cup salt
- 1/4 cup black pepper
- 1/2 cup crushed garlic
- 1 cup Italian parsley
- 1/2 cup mint
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
Beef/venison spiedie recipes
Recipes from the 2015 Spiedie Fest & Balloon Rally Cook-Off winners
First place: Celine Hughes, of Vestal
- 3-4 pounds cubed beef or venison
- ½ cup vinegar
- ½ cup red or white wine
- ½ cup canola oil
- ½ lime or lemon squeezed juice
- ½ cup chopped sweet basil
- 1 onion chopped
- 5-6 bay leaves
- 2 tablespoons rosemary
Combine all ingredients. Marinate for 2 days.
Second place: Charles Thomson, Trade Commission of Peru
Peruvian Spiedie
- 6 oz. hanger steak beef
- 1 spoonful salt
- 1 spoonful pepper
- 1 spoonful cumin
- 1 spoonful aji panca purée [Note: Aji panca is a Peruvian chili pepper; you can pick this paste up via Amazon.com]
- 2 spoonfuls vinegar
Simple beef spiedie recipe
- 3 to 5 pounds tender beef, cut in 1-inch cubes
- 1/2 cup wine
- 1 cup oil
- Juice of 1 lemon
- 1/4 cup vinegar
- 2 tablespoons soy sauce
- 5 cloves garlic
- 6 bay leaves, crushed
- 3 tablespoons mint leaves
- 1/4 cup parsley, chopped
- 1 tablespoon rosemary
- 1 tablespoon dried oregano
- Salt and pepper to taste
Mix all ingredients; marinate for three to four days.
Venison spiedie recipe
- 1 pound cubed meat
- 1/4 cup vegetable oil
- 1/8 cup soy sauce
- 1/8 cup red wine vinegar
- 2 tablespoons catsup
- 1/4 teaspoon Italian seasoning
- 2 crushed cloves of garlic
Marinate meat in refrigerator for four days. Grill over high heat approximately six minutes.
Veal spiedie recipe
- 5 pounds cubed veal
- 1 gallon olive oil
- 3 cloves fresh garlic, minced
- 1 liter red wine or wine vinegar
- 3 cups lemon juice
- 4 fresh lemons, squeezed (do not discard the lemons)
- 2 cups Italian seasoning
- 1 cup each: oregano and basil
- 1/2 cup parsley
Combine marinade ingredients, including the squeezed lemons. Marinate meat in refrigerator. Skewer; grill over hot coals.
Turkey spiedie recipe
- 4 pounds turkey meat
- 1 cup olive oil
- 1/2 cup each: beer and cider vinegar
- 1/4cup each: red wine vinegar, balsamic vinegar and marsala wine
- 5 cloves garlic
- 1/2 cup parsley, chopped
- 4 teaspoons each: rosemary and mustard
- 2 teaspoons each: basil, oregano and celery seed
- Salt and pepper
Marinate meat; cook on grill.
Roasted garlic vegetarian spiedie marinade/dressing recipe
- Tempeh (soybean-based meat substitute)
- 20 garlic cloves
- 2 cups olive oil
- 2/3 cup each: balsamic vinegar and water
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons each: Dijon mustard and fresh rosemary
Roast garlic at 350 degrees F for 10 minutes. Blend with other marinade ingredients. Marinate cubes of tempeh; then grill.
Portobello mushroom vegetarian spiedie recipe
- 4 large portobello mushroom caps
- 2 tablespoons ketchup
- 1/4 cup canola oil
- 2 tablespoons each: soy sauce and Worcestershire sauce
- 1/2 teaspoon each: garlic powder and onion powder
- 1 tablespoon mixed dried Italian herbs (oregano, basil, thyme, marjoram)
- 1 teaspoon mixed fresh herbs, minced (thyme, rosemary)
- 1/4 cup champagne vinegar or wine vinegar
Clean mushrooms and cut into 2-inch chunks. Combine remainder of ingredients in a separate bowl. Marinate mushrooms for about 15 minutes. Skewer and grill on medium heat until lightly browned on all sides. Serve on grilled crusty French peasant bread. Serves two to four.
Simple vegetarian spiedie marinade recipe
- 20 cloves of garlic, roasted
- 20 fresh medium basil leaves
- 5 fresh mint leaves… See More
- 1 tablespoon fresh oregano leaves
- 2 cups olive oil
- 2/3 cup balsamic vinegar
- 2/3 cup water
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons Dijon mustard
Put all ingredients in blender, and blend until smooth. Makes about 3 cups. Sauce is used with tofu spiedies.