Best Speidies Recipes

Speidies image

Provided by Charlie Palmer

Yield Makes 12 speidies

Number Of Ingredients 15

2 cups dry white wine
1/4 cup sherry wine vinegar
1/4 cup vegetable oil
1/2 cup minced shallots
1 tablespoon minced garlic
1 tablespoon minced fresh flat-leaf parsley
2 bay leaves, crumbled
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
Coarse salt and freshly ground white pepper
1 1/2 to 2 pounds boneless, skinless chicken or turkey or very lean boneless beef, lamb, or pork, cut into 1 1/2 to 2-inch cubes
24 cherry tomatoes, optional
12 small button mushrooms, trimmed and brushed clean, optional
Twenty-four 1-inch squares red or yellow bell pepper, optional
12 pita breads, toasted, optional

Steps:

1. Combine the wine, vinegar, and oil in a medium bowl or other nonreactive container. Stir in the shallots, garlic, parsley, bay leaves, thyme, oregano, and salt and white pepper to taste. Cover and allow the flavors to blend for at least 1 hour before using. (The marinade can be covered and refrigerated for up to 1 week.
2. If you are using wooden skewers, place them in cold water to cover for at least 1 hour. Remove the skewers from the water just before you are ready to use them.
3. One to two hours before you are ready to grill, place the poultry or meat in a shallow nonreactive container. Pour the speidie sauce over the top. Cover with plastic wrap and refrigerate for up to 2 hours, turning occasionally. If using the vegetables, add them to the marinade with the meat about 15 minutes before you are ready to grill.
4. Preheat the grill. Oil the grill rack.
5. Thread the poultry or meat cubes (and vegetables, if using) onto skewers, (alternating poultry or meat with the vegetables, if using, and beginning and ending with poultry or meat.) If using wooden skewers, you might want to wrap the tips in aluminum foil to keep them from burning. Place the kabobs on the grill and grill, turning frequently, for about 8 minutes, or until the meat is cooked to the desired degree of doneness (and the vegetables are crisp-tender.) Serve hot off the grill, with toasted pita bread, if desired.

Olive Garden Chicken Speidies image

Provided by Kerena

Time 50m

Yield 28 Speidies, 7 serving(s)

Number Of Ingredients 19

1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons sugar
1 garlic clove, crushed or minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 1/2 lbs boneless skinless chicken breasts
1 cup mayonnaise
2 teaspoons dried tarragon
2 teaspoons Dijon mustard
1/2 cup pineapple juice
1 teaspoon garlic, finely chopped
3 large red bell peppers, cut into 1/2-inch by 1-inch strips
2 large green bell peppers, cut into 1/2-inch by 1-inch strips
1 large yellow onion, cut into 1/2-inch by 1-inch strips
28 bamboo skewers, 8-inch long, soaked in water in the refrigerator overnight

Steps:

To make the chicken marinade - Add all ingredients except the chicken to a non-aluminum mixing bowl and mix thoroughly until the sugar and salt are completely dissolved. Pound the chicken breasts between sheets of waxed paper until an even thickness of 3/16" overall. Cut the chicken into 1" squares and add to the marinade, covering completely. Allow to marinade for 2 hours, refrigerated. Remove from marinade after 2 hours and drain.
To make appetizer sauce - Mix all ingredients together just until blended. Chill 1-2 hours to blend flavors. Serve cold.
Assembly of speidies - Wash the bell peppers and cut into specified sizes to ensure proper cooking. Cut the onions into specified sizes and separate them into individual layers. Assembe speidies in the following order: red bell pepper, onion, chicken (fold into a C shape on the skewer), green bell pepper, onion, chicken (C shape) alternately, finishing with a red pepper strip after the 4th piece of chicken on each skewer. Spread the skewered items out on each skewer, so they will cook quickly.
Grilling the speidies - Place the speidies on the grill or griddle and cook approxiamtely 1 minute per side, turning 4 times to cook each side. Adjust the cooking time according to your equipments heat output.
Serve immediately with dipping sauce about 1/4 c per serving.
1 serving is 4 skewers.

Nutrition Facts : Calories 370.7, Fat 21.9, SaturatedFat 3.3, Cholesterol 71, Sodium 548.8, Carbohydrate 20.8, Fiber 2.9, Sugar 10.1, Protein 22.7

Chicken Speidies Recipe - (4.5/5) image

Provided by hanley89

Number Of Ingredients 12

2 cups dry white wine
1/4 cup sherry wine vinegar
1/4 cup vegetable oil
1/2 cup minced shallots
2 tbsp minced garlic
2 tbsp dried parsley
2 bay leaves, crumbled
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tsp kosher salt
Table grind black pepper to taste
1 1/2 to 2 pounds boneless, skinless chicken, cut into 1 1/2 to 2-inch cubes

Steps:

1. Combine the wine, vinegar, and oil in a medium non reactive bowl. Stir in the shallots, garlic, parsley, bay leaves, thyme, oregano, and salt and pepper to taste. Cover and allow the flavors to blend for at least 1 hour before using. 2. If you are using wooden skewers, place them in cold water to cover for at least 1 hour. Remove the skewers from the water just before you are ready to use them. 3. Two hours before you are ready to grill, place the poultry in a shallow glass dish. Pour the speidie sauce over the top. Cover with plastic wrap and refrigerate for at least 2 hours, turning occasionally. 4. Preheat the grill. Oil the grill rack. 5. Thread the poultry cubes onto skewers,If using wooden skewers, you might want to wrap the tips in aluminum foil to keep them from burning. Place the kabobs on the grill and grill, turning frequently, for about 8 minutes, or until the meat is cooked to the desired degree of donenes