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

Ingredients

  • 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*

Instructions

  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.