Chicken Spiedies

Spiedies are a simple, no-nonsense staple of the Southern Tier.

Though the origins of the marinated meat classic are disputed, most sources agree that spiedies began in the late 1920s, when Italian immigrants living in the suburbs of Binghamton began serving them with lamb. And the name, according to bonappetit.com, comes from the Italian word “spiedino,” which translates to “skewer.”

Endicott immigrant Augustine Iacovelli is credited, according to several sources, with introducing spiedies in his restaurant, Augie’s, in 1939, and calling the original marinade “zuzu.” According to whatscookingamerica.net, Iacovelli’s spiedies “caught on so well among the local railroad workers and shoemakers that, for years, every little corner grocery had a spiedie stand on the street in front of it.”

The simplicity of spiedies has perpetuated their popularity.

“This simple dish … doesn’t sound like

By allison Collins

anything special,” the bonapetit.com article notes. “The zesty marinade tastes a little like Italian dressing, and when it hits the grill, it caramelizes quickly on the outside and remains super tender on the inside. It’s instant gratification at its finest.”

And a 2022 Vice: Munchies article calls spiedies “deceptively simple,” saying, “(It’s) marinated meat on a roll and nothing more, but biting into one is a life-changing experience.”

Over the years, chicken replaced lamb as the meat of choice for spiedies, though they can also be made with beef, pork or venison. Classically, the just-grilled meat skewers are slid on to a slice of Italian bread, though sub-style rolls are equally favored. Marinade recipes are closely guarded, but all use a good amount of either red or white vinegar, giving the cooked meat its signature tang, and a blend of Italian spices, including a surprising amount of mint.

Spiedies’ popularity spurred the Spiedie Fest and Balloon Rally, begun in 1983 and held annually in Otsiningo Park. This year’s festival begins Aug. 4.

According to spiediefest.com, “Over the past three decades, the (festival) has grown into a full, three-day event that attracts over 100,000 people from across the country.” The event, the site notes, features “music performances from Top 40 and local artists, two volleyball tournaments, cooking contests, a car show, arts and crafts … rides and all kinds of vendors.”

This marinade melds all the standard spiedie spices, but livens things up with fresh mint instead of dried. Though you can purchase bottled spiedie sauce at most stores, the at-home marinade is easy and inexpensive to make, and a great go-to for summer barbecues.

Ingredients:

1 c. extra-virgin olive oil

½ c. white vinegar

Zest of one lemon

3 cloves garlic, minced

Juice of half a lemon

1 tsp. kosher salt

1 tsp. black pepper

½ tsp. red pepper flakes

1 tsp. garlic powder