Recipe By julie a
Published Jul 10th
Prep 10m Cook 20m Additional 8h Ready In 8h 30m
Servings 8 servings Calories 622.4

The Spiedie is a New York original, created in Binghamton. Spiedie meat is grilled on wooden skewers then served, skewer and all, on a fat slice of French bread. Wrap the bread around the meat, pull out the skewer and enjoy!

Recipe Ingredients

  • 1 cup canola oil
  • ¼ cup white vinegar
  • 1 teaspoon fresh lemon juice
  • 1 clove garlic, chopped
  • 1 ½ teaspoons dried basil
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ½ teaspoon onion powder
  • 2 bay leaves
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 8 wooden skewers, soaked in water for 15 minutes
  • 2 pounds cubed beef
  • 8 (1 inch thick) slices French bread

Cooking Directions

  1. 1 In a large resealable bag, combine the canola oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt, and pepper. Place the beef cubes into the marinade, seal and shake to mix and coat the beef. Marinate in the refrigerator overnight, or for up to 3 days.
  2. 2 Preheat an outdoor grill for medium heat. Thread the beef cubes onto 8 skewers, dividing evenly. Discard the marinade.
  3. 3 Cook the meat on the grill for 15 to 20 minutes, or until cooked to your liking (you can make a test skewer if you want). To serve, place a whole skewer of beef on a slice of French bread. Hold onto the meat using the bread, and pull the skewer out.

Nutrition Facts

  • Calories 622.4
  • Carbohydrate 17.7 g
  • Cholesterol 76 mg
  • Fat 50.4 g
  • Fiber 1 g
  • Protein 24.4 g
  • Saturated Fat 11.1 g
  • Sodium 379 mg
  • Sugar 0.9 g


  1. I am from there,my favorite place to get speidies is on main st. in ENDWELL , just past GUALTS auto sales.---LUPOS is on the right.----For all you old guys.I remember "PONCHO"S PIT" just acrossed the bridge in VESTAL.----WAAAAY back when. great stuff.
  2. I am a Triple Cities native and have grown up eating a wide variety of spiedies however would like to clear up a couple of points: 1) Spiedies are ALWAYS served on an Italian bread product (most commonly on thick sliced bread but also a hard Italian roll works very well) 2) They are skewered - Read more ...
  3. When I wrote this recipe out I actually typed "French" bread by mistake when I meant to say Italian. But it really doesn't matter. I've seen spiedies served on rolls as well. You can also use chicken, lamb, or pork - whatever you prefer. Live a little!
  4. I grew up on the northside of Endicott. My grandfather back in the 30's used to cook spiedies outside a bar on Oak Hill Ave. We have a family recipe which is pretty similar except less spices; there should be mint garlic red pepper and a touch of oregano. Also if you make you own - Read more ...
  5. My grandmother, from Binghamton, New York, was the original creator of Spiedies. She was interviewed for several newspapers where her original recipe was printed. Her recipe included a few drops of mint to the mariande and was always made with lamb. Over the years, she added beef, chicken and pork when lamb became too expensive. - Read more ...
  6. I'm from the Binghamton/Endicott area, and like the other reviews stated, these should be served on Italian bread, not French. Also, beef is a pretty rare choice for spiedies. I've seen them made with everything from chicken to venison, but it's typically white meat, and usually either pork or lamb.
  7. I made these for my husband who grew up in upstate NY. He told me how he had these a lot when he visited his aunt & uncle in Binghamton so I decided to make this for him. He said this was just how he remembered. I should note real spiedies are on Italian bread - Read more ...
  8. I am from Binghamton and the best way to eat a spiedie is on soft sliced italian bread (not french bread). Lupo's and Salamida State Fair Spiedie Sauce are the best, and u can buy them online. And if u like lamb, make lamb spiedies, they are out of this world and served every year - Read more ...
  9. I made these for a barbeque but with chicken. They were a hit! Saved some of the dressing to pour over top. Yummmm