One of the amazing things about NY is the regional cuisine.  I had never heard of spiedies (pronounced "speedy") before Amy and Sean (a central New Yorker) introduced them to me.  You can purchase a spiedie marinade locally, but I found this one to be much more flavorful.  Traditionally, they are served on soft rolls, but I like to use this soft wrap bread.  I also top with sliced tomatoes and cucumbers, along with the mayonnaise mixture.

from Cook's Country magazine

1/2 c. olive oil
2 garlic cloves, minced
2 Tbl. finely chopped fresh basil
1/2 tsp. grated lemon zest
1 Tbl. lemon juice
1 tsp. salt
1/2 tsp.pepper
1/4 tsp. red pepper flakes
3 Tbl. mayonnaise
1 Tbl. red wine vinegar
4 boneless, skinless chicken breasts
6 sub rolls (or hot dog rolls)

Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in large bowl. Transfer 2 tablespoons oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate.

Prick chicken breasts all over with fork, cut into 1¼-inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 minutes or up to 3 hours.

Remove chicken from marinade and thread onto six 12-inch metal skewers. Grill chicken over hot fire, covered and turning frequently, until lightly charred and cooked through, 10 to 15 minutes. Transfer chicken to sub rolls or bread, remove skewers, and drizzle with mayonnaise mixture. Serve.


  1. Awesome! I will definitely have to try this. Sean always buys a few bottles of marinade every time we visit New York. I like them best with lettuce and tomato myself.

  2. A week or two ago I tried a Spiedies knock-off recipe that I found on Recipezaar. It was pretty good, but I have to be honest and say that this one looks better. We'll have to try it!