2 cups dry white wine
1/4 cup sherry wine vinegar
1/4 cup vegetable oil
1/2 cup minced shallots
1 tablespoon minced garlic
1 tablespoon minced fresh flat-leaf parsley
2 bay leaves, crumbled
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
Coarse salt and freshly ground white pepper
1 1/2 to 2 pounds boneless, skinless chicken or turkey or very lean
boneless beef, lamb, or pork, cut into 1 1/2 to 2-inch cubes
24 cherry tomatoes, optional
12 small button mushrooms, trimmed and brushed clean, optional
Twenty-four 1-inch squares red or yellow bell pepper, optional
12 pita breads, toasted, optional
Combine the wine, vinegar, and oil in a medium bowl or other
nonreactive container. Stir in the shallots, garlic, parsley, bay
leaves, thyme, oregano, and salt and white pepper to taste. Cover
and allow the flavors to blend for at least 1 hour before using.
(The marinade can be covered and refrigerated for up to 1 week.
2. If you are using wooden skewers, place them in cold water to
cover for at least 1 hour. Remove the skewers from the water just
before you are ready to use them.
3. One to two hours before you are ready to grill, place the poultry
or meat in a shallow nonreactive container. Pour the speidie sauce
over the top. Cover with plastic wrap and refrigerate for up to 2
hours, turning occasionally. If using the vegetables, add them to
the marinade with the meat about 15 minutes before you are ready to
4. Preheat the grill. Oil the grill rack.
5. Thread the poultry or meat cubes (and vegetables, if using) onto
skewers, (alternating poultry or meat with the vegetables, if using,
and beginning and ending with poultry or meat.) If using wooden
skewers, you might want to wrap the tips in aluminum foil to keep
them from burning. Place the kabobs on the grill and grill, turning
frequently, for about 8 minutes, or until the meat is cooked to the
desired degree of doneness (and the vegetables are crisp-tender.)
Serve hot off the grill, with toasted pita bread, if desired.
Makes 12 speidies.