New York Lamb Spiedies
1 Kg boned Scotch Lamb PGI shoulder, cut into 3cm cubes/chunks (use Scotch Beef if you'd prefer)
5 tbsp olive oil
3 tbsp red wine vinegar
3 tbsp lemon juice
2 cloves garlic, thinly sliced
1 tsp dried basil
2 tsp dried oregano
6 or 7 grinds of black pepper
1/4 tsp salt
2 tbsp chopped fresh mint leaves (leave this out if using beef and replace with a few sprigs of fresh thyme)
2 large onions thickly sliced into rounds and separated into rings
4 submarine rolls or small baguettes
Word has it that an Italian immigrant in Binghamton, New York, introduced spiedini in the late 1920s. Now known as a spiedie, it is heavily seasoned meat chunks, marinated, skewered and grilled over open coals, then lifted into an open submarine-style bun, skewer pulled out leaving succulent hot chunks of meat and all the juices absorbed into the bread. Mouth watering!
You will need wooden or metal skewers
If using wooden skewers, soak them in water for a couple of hours so that the don’t burn so easily on the barbecue.
- Put the chunks of meat into a re-closable plastic bag. Put all the ingredients for the marinade into a screw top jar, shake it up until well mixed then pour it all into the bag onto the meat. Squeeze out as much air as possible and seal the bag. All the meat should be coated. Chill for up to 24 hrs or until the barbecue is lit.
- Strain the chunks of meat in a sieve set over a bowl, then thread onto four long skewers, or more.
- Tip the onion rings into the marinade for 10 minutes or so.
- Place the skewered meat and drained onions onto the barbecue and turn them as they cook, about 20 minutes for the meat and less for the onion. When the meat is almost done split the rolls and toast for a moment or two on their cut faces, if you can find space.
The instant the meat is done lift a skewer of meat onto each roll add a few hot onions and hand them straight to their owners who can pull out the skewers themselves, by holding the bread like an oven glove and drawing out the skewer with the other hand!
If you like, mix 300 ml of plain yogurt with 2 tablespoons of freshly chopped mint and spoon a dollop to melt over each warm spiedie.