Spiedies originated in Binghamton, New York, and are a mainstay in the city and surrounding region. Chunks of meat marinate overnight or longer in a bright garlicky dressing and are grilled to perfection. They're so popular in upstate New York that there's an annual summer festival celebrating all things spiedies, including a cook-off. Source: EatingWell Magazine, May 2020

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • Whisk lemon juice, vinegar, garlic, basil, mint, parsley, oregano and 1/2 teaspoon each salt and pepper in a medium bowl. Slowly whisk in oil. Reserve 1/4 cup of the marinade in a small bowl and refrigerate. Place chicken in a large sealable bag and add the remaining marinade. Seal the bag and massage the chicken to thoroughly coat. Refrigerate for at least 24 hours and up to 48 hours.

  • Preheat grill to high.

  • Remove the chicken from the marinade (discard the remaining marinade). Pat the chicken dry with paper towels and divide among 4 metal skewers.

  • Oil the grill rack. Grill the chicken, flipping often, until charred on all sides and an instantread thermometer registers 160 degrees F, 8 to 10 minutes. Transfer to a clean plate and let rest for 10 minutes.

  • Remove the chicken from the skewers and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Drizzle with the reserved marinade and serve on buns.


To make ahead: Marinate chicken (Step 1) for 24 to 48 hours.

Equipment: 4 metal skewers

Nutrition Facts

449 calories; 22.9 g total fat; 3.3 g saturated fat; 63 mg cholesterol; 703 mg sodium. 305 mg potassium; 31.3 g carbohydrates; 2.3 g fiber; 2 g sugar; 28.3 g protein; 246 IU vitamin a iu; 7 mg vitamin c; 182 mcg folate; 74 mg calcium; 3 mg iron; 42 mg magnesium;