Spiedies!

We love to grill!

This is another secret family recipe we have loved for generations. It is one of those recipes that my family served at our reunions. We alternated between our secret recipe of BBQ chicken and this Italian favorite beef sandwich. 

This is a simple recipe, and only takes minutes to prepare, but it must marinate for at least 24 hours in the fridge. Please plan a day or two ahead. The marinating is so very vital for this to turn out tender and tasty.

I like to use stew beef or beef tip roasts when they are on sale. I prefer the taste of the beef. My mom and dad now prefer to use pork. They use pork tenderloin...once again when it is on sale. I will admit that the pork does come out more tender, but I like the deeper richer flavor that the beef takes on from marinating in all these wonderful spices. 

This is a fantastic grilling recipe, although I have been known to broil or even pan-fry these tasty bites of meat when the weather is just too cold or wet to be out at the grill. The meat only cooks for  about three minutes per side...that is just six minutes total! You only flip the kabob once, rotating it 180 degrees. We like our beef medium-rare (a little pink in the middle). You can cook it until your desired doneness, but it will toughen up if you overcook it. 

We serve it with Italian bread that is pre-sliced (You can find it beside your regular sandwich bread at the grocery store). Put 4-5 pieces of meat on a slice of bread and enjoy! To make this in my family's tradition, put the meat on the bread diagonally. I don't know why we do this, but like I said, it is our tradition.

Spiedies

3-4 lb of stew beef (cut into bite size pieces)
1 Tbl dried crushed oregano
1/4 tsp garlic powder
1/2 tsp garlic salt
3 tsp onion salt
1 Tbl fennel seed
1 Tbl lemon juice
1/2 tsp black pepper
1/4 tsp Adolph's meat tenderizer
vegetable oil
1 loaf of Italian sliced sandwich bread

Combine all of the meat and spices in a large plastic container with a lid. Pour in vegetable oil until it just covers the meat (yes, you use almost a full bottle of oil). Seal with the lid and shake well. Put in the fridge for at least 24 hours shaking every now and then when you are in the fridge for other items.

After marinating, skewer the meat on metal skewers. I put 8-10 pieces of meat on each skewer. Then grill on medium-high heat for 5 minutes turning over half way through. Don't overcook your meat. Medium rare to medium is what you are shooting for. 

Remove and serve on the Italian bread, 4-5 pieces on 1 slice of bread folded in half. Enjoy!

*I use a little red wine vinegar on my sandwich to give it just a little more kick.