| 3 | lbs | boneless chicken breasts, pork or beef, cubed |
| 4 | leaves | fresh mint |
| 1/2 | tsp | dried oregano |
| 2/3 | cup | vegetable oil |
| 1/3 | cup | white vinegar |
| 1 | Tbs | lemon juice |
| 2 | tsps | dried parsley |
| 1 | tsp | dried rosemary |
| 2 | cloves | garlic, minced |
| 2 | bay leaves | |
| 1 | medium | onion, diced |
| salt and pepper to taste | ||
| Directions: | ||
| 1)Combine all ingredients, chopping chicken breasts, pork or beef into roughly 1 inch cubes. Combine remaining ingredients, and marinate meat up to 2 days in refrigerator.
2) Barbeque outside on grill, using metal skewers, or (21st century method) place in grill stir-fry basket. Turn frequently. Do not overcook. When done, place 3-5 pieces inside a slice of good honest Italian bread, fold and eat. 3) This is a very regional dish from the Greater Endicott, NY area. During the summer, it is very common to see families cooking spiedies on hibachis in area parks. | ||
| 1 1/2 | lbs | flank steak (London Broil) |
| 1/3 | cup | white vinegar |
| 1/3 | cup | vegetable oil |
| 3 | Tbs | brown sugar, packed |
| 3 | Tbs | soy sauce |
| 1/4 | medium | onion, diced |
| 1 | clove | garlic, minced |
| salt and pepper to taste | ||
| Directions: | ||
| Mix all ingredients. Marinate flank steak in refrigerator for about 3 hours. Grill or broil. | ||
| 4 | medium | red potatoes, cubed |
| 1 | medium | onion, sliced thickly |
| 3 | Tbs | olive oil |
| 2 | Tbs | dried parsley |
| 1 | Tbs | minced garlic |
| 1 | tsp | dried rosemary |
| salt and pepper to taste | ||
| Directions: | ||
| Mix all ingredients with hands. Place in aluminum roasting pan, or heavy duty baking sheet Grill on BBQ grill for about 35-45 minutes, or until roasted. | ||