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Ny State Spiedes


Course : Grilling
Serves: 1
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Ingredients:


2 pounds boneless pork -- lamb, beef, venison or chicken -- (cut into 1.5 inch cubes)

1 1/2 cups extra virgin olive oil

1/2 cup hot garlic oil

1 tablespoon oregano

3 cloves garlic -- crushed

1 bunch fresh mint

1 tablespoon rosemary leaves

2 teaspoons salt

1 teaspoon fresh cracked pepper

1 cup red wine vinegar

1 loaf fresh Italian bread thick sliced
 

Preparation / Directions:


Combine olive oil, garlic oil, oregano, garlic, mint, rosemary, salt, pepper and red wine vinegar in a 1 gallon zip-lock bag. Mix well. Add meat, mixing well to coat meat evenly. Refrigerate 24 hours. Place 4-5 pieces of marinated meat on a soaked wood or metal skewer, grill over a hot grill, basting often with marinade, until done. Serve hot spiedes on fresh Italian bread. If desired, drizzle FRESH, unused marinade, on meat after it is in bread.

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