I've been reading this spiedie debate with interest. It seems there are spiedie purists, and everyone else. We purists would never, ever use bottled marinade. There's just no comparison to fresh. My mom went to school with the Lupo boys in Endicott back in the 1930s and 1940s, and this is the authentic recipe passed down through the years. I grew up on lamb spiedies but now prefer chicken. Next month I will be in Endicott and will visit Lupo's Char Pit several times, with Pat Mitchell's for dessert, of course. My mouth is watering already! I'll also bring lots of Battaglini's fresh Italian bread back to Texas so we can have our own spiediefest. Enjoy!!
LUPO’S SPIEDIE MARINADE
In a large bowl whisk together:
juice of 2 fresh lemons (about 2/3 cup)
same amount of wine vinegar
1 cup vegetable oil
6 cloves garlic, finely chopped
2 Tbsp. dried parsley
2 Tbsp. dried basil
2 tsp. salt
1 tsp. garlic powder
1/2-1 tsp. pepper
Mix well. Pour over chunks of trimmed lamb, pork, beef, seafood/fish or chicken. This batch of marinade will cover at least six pounds of meat. Mix to coat every piece well. Cover and refrigerate at least 2-3 days. Mix occasionally.
Place desired number of pieces of meat close together on metal skewers (just meat, no vegetables). Roast over a charcoal (never, ever gas) fire, turning for even browning. If desired, brush occasionally with marinade. When done, slip meat off skewer onto a slice of fresh Italian bread, preferably Battaglini's. Nothing else is needed--no veggies, condiments or other sauces.