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1/2 cup vegetable oil
1/3 cup lemon juice
1/3 cup wine vinegar
1 tbsp. chopped fresh mint
1 tbsp. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
3 cloves garlic, minced
1 lb. boneless, skinless chicken breasts, cut in to 1-inch cubes
1 lb. boneless pork loin, cut in to 1-inch cubes
8 soft French rolls OR
8 slices Italian bread

A staple in Broome County, New York - the secret to this delicious sub sandwich is the special "spiedie" (pronounced SPEE-dee) marinade, developed in the 1920s by an Italian immigrant.

Prep: 15 minutes, Marinate: at least 24 hours
Cook: 10 to 15 minutes, Serves: 8

1. Combine all ingredients except meat and rolls in a gallon-size resealable plastic bag; squeeze bag to mix ingredients.

2. Remove 1/4 cup mixture; cover and refrigerate until ready to use. Place meat in bag and seal. Refrigerate for at least 24 hours, flipping bag occasionally. Remove meat from bag and discard marinade.

3. Thread onto skewers and grill over medium heat for 10 to 15 minutes, turning occasionally to lightly char all sides.

4. Place skewers inside of rolls or bread and drizzle with refrigerated marinade.

Nutritional Information:
330 calories, 38 g protein, 10 g total fat (2.5 g sat., 0 g trans), 19 g carbohydrate, 1 g fiber, 0 g sugar, 100 mg cholesterol, 460 mg sodium, 7 points