Spiedies, Grilled Pork Kebabs Recipe | SAVEUR

Spiedies

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").

Todd Coleman

These tangy pork kebabs are rubbed with 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.

Spiedies
These tangy Italian-American pork kebabs are rubbed with dry herbs and basted with a vinegar wash.
serves 2-4

Ingredients

1 12 lb. trimmed pork loin, cut into 1 14″ cubes
34 cup olive oil
14 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 12 tsp. crushed red chile flakes
2 (10"-long) Italian hoagie rolls, split, toasted, and halved
Lemon wedges, for serving

Instructions

In a large bowl, toss together pork, 14 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.
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.
Place skewers on rolls; drizzle with sauce and serve with lemon wedges.

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