Spiedies! Spiedies! Spiedies!

(3lbs meat)

Ingredients

• 3lbs chicken, pork or lamb
• 1c wine (dry white for chicken, burgundy for pork or lamb)
• 1c olive oil
• 1/2c vinegar (Apple cider works best, white vinegar will do)
• 3T oregano
• 3 cloves fresh garlic, coarsely chopped (6 big ones for garlic lovers!)
• 2T basil
• 2T lemon pepper (substitute 2T lemon juice and 1/2t freshly ground pepper)
• 2T rosemary
• salt & pepper to taste

Notes

• This recipe is not meant for beef! If you try you will make gross spiedies.
• Use cooking wine, the cheaper the better.
• The oil makes all the difference - use good olive oil; canola will work in pinch; corn is too heavy.

Directions

Marinate meat at least 48 hours. Will keep in fridge for 2 weeks. (Yeah, right, like you won't eat them all the same day). Grill, basting with remaining marinade. Serve on firm Italian or sourdough bread.

Alternate

You will find another spiedie recipe at http://www.cs.cmu.edu/~mjw/recipes/meat/spiedies.html