Chicken Speidies? What’s that? I bet that is what just popped into your head. I’m not totally surprised by this as, outside of upstate NY, people are likely to look at you as if you had two heads as your request for Speidies is bound to be met with awkward stares. Imagine my surprise when this recipe popped up on Serious Eats. Big thanks go to Joshua Bousel for helping to spread the word! Most people would look at this and call it shish-kebab, but really, it’s more than that. It’s all the rage in my family’s home town of Endicott, and for good reason. It tastes so good and it’s also incredibly easy to make! And it’s quick too (not counting the marinading period). I mean, they don’t call em “speedys” for nothing! Check out the recipe for your new favorite meal/snack and see for yourself where all this praise comes from!
Here is what you’ll need to make Chicken Speidies:
1/2 cup olive oil
1/4 cup white vinegar
1/4 cup freshly squeezed juice from about 3 lemons
2 tablespoons finely chopped fresh parsley
2 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh mint
2 teaspoons dried oregano
2 medium cloves minced garlic (about 2 teaspoons)
Kosher salt and freshly ground black pepper
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
6 bamboo skewers, soaked in water for 30 minutes prior to use
6 soft Italian rolls
Keep in mind, however, that you only need all of these ingredients if you plan on making this recipe from scratch. I would suggest shopping around online for a specialty speidie marinade. Also, feel free to use any bread of your choosing. For further instructions, head over to Serious Eats. Enjoy!
