Speidies are a New York original, created in the Binghamton area. Marinated cubes of meat are grilled on skewers then served, skewer and all, on a fat slice of buttered Italian bread. You wrap the bread around the meat, pull out the skewer and enjoy!

1 cup canola oil
1/4 cup red wine vinegar
1 tsp fresh lemon juice
1 clove garlic, chopped
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
1 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp onion powder
2 bay leaves
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 lbs trimmed boneless pork loin
6 wooden skewers, soaked in water for 30 minutes or longer
6 slices French bread, buttered

1. In a 2 cup glass measure, combine the canola oil, vinegar, lemon juice, garlic, basil, oregano, thyme, parsley, onion powder, bay leaves, salt, and pepper.
2. Trim 2 1/2 lb boneless center cut pork loin of all visible fat and membrane. Slice crosswise into 3/4 ” chops, then into roughly 1 x 2″ planks. In a large zip-lock bag, combine marinade and pork. Shake to combine and press out as much air as possible. Marinate in the refrigerator 1 to ideally 3 days, turning and mixing occasionally.
3. When ready to grill, thread the pork onto the skewers on the diagonal. Let stand while building the fire.
4. Build a hot fire in a covered charcoal grill. When the coals are hot, move half to each side of the grill, leaving a warm spot in the middle.
5. Sear the meat over the hot sides of the coals for 2 minutes on each side, then move the skewers to the cooler middle and cook 5 more minutes.
6. Remove the meat and cover with foil for 5 minutes.
7. To serve, lay each skewer lenghtwise on a slice of Italian bread. Fold the bread up over the meat and pull the skewer out.

Servings: 6