In the Binghamton area of New York Spiedie Chicken is a huge thing. Every festival, family picnic, and barbecue seem to have some form of this on the menu. I love the fresh taste of the chicken. The chicken is usually served on white bread or a hot dog roll, plain. Now, I am a condiment girl. I love these with tzatziki, garlic sauce, or just a bit of sour cream. Yes, I may be burned at the stake in Western New York but try it! It is soooo good!
This was a knock it out of the ballpark hit! There was not a bite of chicken left at the end of the night. The entire family was saying how delicious it was and how they just wanted more. I served the chicken in pitas with lettuce, onions, tomatoes, and a simple tzatziki sauce. It was so good my family asked to have it again real soon. This is one repeat I may have to make soon.
- 2 1/2 lbs. chicken, cubed
- 1 cup olive oil
- 1/2 cup white vinegar
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1 teaspoons dried oregano
- 1/2 tablespoon garlic powder
- 1 1/2 tablespoons dried mint, crushed
- 1 tablespoons dried basil
- 1/2 teaspoon black pepper
- Place the cubed chicken into a large resealable plastic bag or container, add the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper. Seal the container and shake until combined. Refrigerate for 1 to 3 days, shaking the container to turn the meat every 6 to 8 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil grate. When you are ready to cook, remove meat from the marinade and place on skewers.
- Place the skewers on the preheated grill and cook, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F (75 degrees C). Be careful not to over cook or the meat will be very dry.
- Serve meat on pita, bread, or roll with tzatziki sauce, garlic sauce, or sour cream.