Logo Print This Recipe

Savory Lamb Skewers inspired by Binghamton Speidies

Posted by Peggy on July 21, 2011

Savory Lamb Skewers inspired by Binghamton Speidies
Recipe: Savory Lamb Skewers inspired by Binghamton Speidies


  • 1/2 cup olive oil
  • 1/2 cup lemon juice (2-3 big, juicy lemons)
  • 1 teaspoon dry rosemary
  • 1 teaspoon dry thyme
  • 2 teaspoons minced garlic
  • 1/2 cup chopped onion
  • 2 pounds leg of lamb, fat removed and cut in 1½ inch cubes
  • 2 tablespoons chopped parsley
  • 4-6 spiedie buns*


  1. Whisk together oil, lemon juice, rosemary, thyme and garlic. Season to taste with kosher salt and freshly ground pepper. Stir in onion and lamb. Marinate 24 hours, stirring occasionally. (Note: Many folks I queried in Binghamton said they marinated their meat for several days, refrigerated.)
  2. Prepare gas or charcoal grill to medium-high heat.
  3. String marinated meat on skewers and grill 3-7 minutes per side, depending on heat of your flame, or until cooked to desired doneness. Sprinkle with parsley. Remove meat from skewers into buns and serve.

*Of course you won't find buns specifically labeled "spiedie buns" outside of the Binghamton, N.Y., area. But they are similar to a lobster roll or soft hoagie bun. Richard and I prefer a freshly baked Italian roll or ciabatta for our spiedies.

Marinate Time: 12-24 hours

Number of servings (yield): 4-6 spiedies

Copyright © Peggy Lampman's dinnerFeed.