Spiedie
The spiedie (/ˈspiːdi/) is a food consisting of marinated meat that is often threaded onto skewers before being grilled and served on a long bread roll or sliced Italian bread. Spiedies are local to Binghamton in the central Southern Tier of New York, and somewhat more broadly known and enjoyed throughout Central New York. A spiedie consists of cubes of chicken, pork, lamb, veal, venison or beef. The meat is marinated overnight or longer, then grilled on spits over a charcoal pit.
Chicken spiedie sandwich | |
| Type | Sandwich |
|---|---|
| Place of origin | United States |
| Region or state | Binghamton, New York |
| Created by | Camillo Iacovelli, Agostino Iacovelli, Peter Sharak |
| Serving temperature | Hot |
| Main ingredients | Cubes of marinated chicken, pork, lamb, veal, venison or beef |
The traditional method involves serving freshly prepared cubes of lamb, chicken, or beef on soft Italian bread or a submarine roll, occasionally drizzled with fresh marinade. Spiedie meat can also be eaten straight off the skewer or can be served in salads, stir fries, and a number of other dishes. The marinade recipe varies, usually involving olive oil, vinegar, and a variety of Italian spices and fresh mint.
Spiedies have been celebrated at the Spiedie Fest and Balloon Rally in Binghamton, New York, every August since 1983. The annual event includes a spiedie cook-off in search of the best spiedie recipes.