This is our favorite cookout dish, and it's very good served with a salad. This recipe originated here in my hometown in the 1930s. Our meat preference for speidis is venison, but we use chicken and beef when it's not available. — Gertrude Skinner, Binghamton, New York
[cooked-sharing]
In a glass or plastic bowl, combine the first nine ingredients. Add meat and toss to coat. Cover and let marinate for 24 hours, stirring occasionally.
When ready to cook, thread meat on metal skewers and grill over hot heat until meat reaches desired doneness, about 10-15 minutes. Remove meat from skewers and serve on long Italian rolls or hot dog buns.
Originally published as Spiedis in Country August/September 1991, p47
14 servings
8 servings
- Amount per serving
- Calories205
- % Daily Value *
- Total Fat 12g16%
- Saturated Fat 0g
- Cholesterol 42mg15%
- Sodium 104mg5%
- Total Carbohydrate 1g1%
- Dietary Fiber 0g
- Total Sugars 0g
- Protein 22g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
In a glass or plastic bowl, combine the first nine ingredients. Add meat and toss to coat. Cover and let marinate for 24 hours, stirring occasionally.
When ready to cook, thread meat on metal skewers and grill over hot heat until meat reaches desired doneness, about 10-15 minutes. Remove meat from skewers and serve on long Italian rolls or hot dog buns.
Notes
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