Absolutely amazing!
Spiedies
These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash. A regional favorite of New York State's Southern Tier, their name derives from the Italian spiedino or spiedo ("skewer" and "spit"). This recipe first appeared in SAVEUR Issue #140 along with Brent Cox's story Summer Skewers.
Enlarge Image
Credit: Todd Coleman
INGREDIENTS
1 1/2 lb. trimmed pork loin, cut into 1 1/4″ cubes3/4 cup olive oil
1/4 cup white wine vinegar
5 tbsp. finely chopped mint
5 tbsp. finely chopped parsley
2 tbsp. finely chopped oregano
1 tsp. fresh lemon juice
1 bay leaf, finely crushed
Kosher salt and freshly ground black pepper, to taste
1 1/2 tsp. crushed red chile flakes
2 10″-long Italian hoagie rolls, split, toasted, and halved
Lemon wedges, for serving
INSTRUCTIONS
1. In a large bowl, toss together pork, 1/4 cup oil, vinegar, 2 tbsp. mint, 2 tbsp. parsley, the oregano, lemon juice, bay leaf, and salt and pepper; cover with plastic wrap and chill for at least 3 hours and up to overnight. Soak six 8″ wooden skewers in water for 30 minutes; drain and set aside. In a small bowl, whisk remaining oil, mint, and parsley together with chile flakes, and season with salt and pepper; set sauce aside.2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4″ below the broiler element and set oven to broil.) Thread four or five pork cubes onto each skewer. Transfer to grill (or foil-lined baking sheet), and cook, turning once, until charred and cooked through, about 10 minutes.
3. Place skewers on rolls; drizzle with sauce and serve with lemon wedges.
Ratings & Reviews (8)
Really tasty! I substituted basil for the mint and used red wine vinegar. Will be making again.
Oh, the write up at the top of this page states the pork is rubbed with garlic and dry herbs, but there is no garlic listed in the ingredients. I chopped up 5 cloves (we love garlic) and added it to the marinade.
Keep forgetting the rating!
Delicious! I did make the following substitutions because of what I already had on hand: cilantro instead of parsley and dried oregano instead of fresh. Marinated for 4 hours, grilled and thought the meat amply reached a great flavor. Family and friends enjoyed and will definitely make again.
Although I haven't tried this particular recipe yet, it sounds very authentic. I am originally from the Triple Cities area (the area where these are from). This is the only area of NY where you can find Spedies and they are DELICIOUS! They have a big spedie festival every year. They really should be served on good Roma's Italian bread! There's a couple of places in the Binghamton, NY area that sells them that are really delicious, Sharkey's and Lupos's. You can actually order the sauce in a bottle (plastic) from Lupo's online. It's really good. It's not quite the same as what they make in the restaurant but very close. PLEASE DO NOT substitue the mint for anything else. You need the mint in these. It's authentic. I hope you will enjoy this recipe as it is written to really get the authentic flavor of what they should taste like.
These were better than I expected. The marinade is simple, but yields really wonderful results. I agree that the mint is the most special and memorable flavor, and shouldn't be substituted. I noticed that the recipe's description says that they are "rubbed with garlic", but there wasn't garlic in the recipe. I didn't use garlic, and they were delicious, but I'm sure it could only make them better.
Unlike the apparent majority of those reviewing this recipe, I actually went ahead and used all the ingredients the recipe actually called for. Fancy that. It was fantastic and I'll definitely make it again; the combination of parsley and mint is really a great one with pork.
Spiedies
5
5
8
8
