Spiedie Marinade

Gil found the recipe for this marinade in a magazine many years ago. It was introduced by Italian immigrants in upstate New York. It originally was actually a shish kebob, and the word "spiedie" (pronounced "speedy"), is the diminuitive of the Italian word, "spiedini" (brochettes cooked on skewers). Anyway, enough explanation. We have used this marinade with chicken and pork for years and it is absolutely fabulous. Sometimes we make kebobs, but this time I chose not to in order to save a couple of steps.

Spiedie Marinade

1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup balsamic vinegar
1/2 cup red wine
3 tablespoons ketchup
1 medium onion, chopped
juice of 1 lemon
1 clove garlic, minced
1 tsp rosemary
1 tsp pepper
1 tsp paprika
1/2 tsp sage
1/2 tsp chili powder
1 tbsp salt

chicken breasts (cut up if doing kebobs)
bell pepper
mushrooms
tomatoes, squash, whatever else you like

Combine ingredients. Pour over chicken and vegetables. Cover and marinate at least 4 hours in the refrigerator. Thread onto skewers and grill.

Combine marinade ingredients:


Pour over chicken and vegetables. This time I used red and green bell pepper and portobello mushrooms:

Marinate for at least 4 hours, or all day if you can:

Place on skewers or grill whole: