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Spiedies are a sandwich from the Binghamton area of New York. Though the sandwiches are eaten mostly in Central New York but the sauce to make your own is available in most grocery stores in the Western and Central portions of New York. We haven’t had any in the past four years but on our last trip to New York two weeks ago we made sure to pick up some Spiedie Sauce at Wegman’s.
A quick google search brings up several brands of Spiedie sauce that can be purchased online. Our favorite is Salamida Original State Fair Spiedie Sauce. It has a delicious flavor that we love. The only thing I don’t like is that it has MSG. I need to start making my own sauce but using this sauce saves time. I pour it over the chicken, beef or pork in the morning and grill the meat in the evening. Couldn’t be easier.
By the smiles and silence at the table I would say these were a hit. They have a vinegary, lemony flavor that brightens the whole dish. The chicken is super tender and tasty.
Hint: When making Kabobs make single skewers of meats and vegetables. That way nothing burns as the other items are still raw. Onions take longer than tomatoes or mushrooms. Putting each on a separate skewer means that everyone can also take their favorite items and leave those they don’t like as well.
We served this Tzatziki, Whole Wheat Naan Bread and Feta Cheese as a topping. We figured there were so many vegetables that we were okay without a salad.
- 1 1/2 – 2 lbs. chicken breast, boneless and skinless
- 1 (16 oz) jar Spiedie sauce
- red and yellow peppers, cut into large pieces
- 8 oz. mushrooms, wiped clean
- 1 large onion, cut into large pieces
- other veggies, as desired such as zucchini, squash, carrots, etc….
- olive oil
- powdered garlic
- tzatziki, feta, Naan or pita for serving as desired
- Marinate meat in sauce from 2 hours up to overnight.
- Prior to grilling prepare skewers, if wooden, by soaking them for 30 minutes in water to lessen burning of them.
- Prepare vegetables and meat by placing them on the skewers (I highly suggest placing one kind of vegetable on each skewer to avoid overcooking or under cooking your meat or burning the vegetables). Lightly brush with oil and sprinkle with powdered garlic.
- Cook skewers until done.
- Serve on Naan with tzatziki and feta if desired.