Feel the Need for Spiedies – New York

Never heard of spiedies? That must mean you aren’t a native of the Southern Tier of New York, specifically Binghamton, where it is believed Italian immigrants introduced the famous marinated-meat sandwich in the 1920s. The name spiedie likely comes from the


Italian words for “spit” (as in rotisserie) and “skewer” – and accordingly, the sauced-up meat in spiedies (generally chicken, pork or lamb) is threaded on skewers, cooked on a barbecue grill and served on slices of soft Italian bread. You can buy commercial spiedies sauce as it’s called, but it’s very easy to make at home with ingredients you probably have on hand. Interestingly, Binghamtonians (or is it Binghamtonites?) prefer their spiedies served with no condiments. The purists will scoff, but we gussied up our sandwich with some romaine lettuce and tomato to give it some crunch and texture.

This regional dish is so beloved, it has spawned a Spiedie Fest and Balloon Rally, held August 1-3, 2014 in Binghamton.



  • 1 pound chicken, lamb or pork, cubed
  • 1/4 cup lemon juice
  • 1/3 cup olive oil
  • 1/4 cup cider vinegar
  • 1/4 cup white vinegar
  • 2 cloves garlic, minced
  • Scant dried mint leaves
  • 1 tablespoon dried basil
  • Romaine lettuce
  • Sliced or diced tomato
  • Italian bread


Combine all ingredients together and marinate overnight. Thread meat on skewers. Grill over medium-high heat until juices run clear. Serve with soft Italian bread, with romaine lettuce or sliced tomato if desired.