Difference between revisions of "Spiedies"
From Corbin Recipe Index
(Created page with "Ann Corbin<br> <br> 4 lbs Chicken, Venison, Lamb, pork, or beef (cubed)<br> 1 tsp. celery salt<br> 2 cups cooking oil<br> 1/2 c. Vinegar<br> 2 tsp. garlic powder (not Salt)<br...") |
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| − | Ann Corbin<br> | + | From the kitchen of Ann Corbin<br> |
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4 lbs Chicken, Venison, Lamb, pork, or beef (cubed)<br> | 4 lbs Chicken, Venison, Lamb, pork, or beef (cubed)<br> | ||
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1 bay Leaf ( this should not be eaten so be careful not to break the leaf)<br> | 1 bay Leaf ( this should not be eaten so be careful not to break the leaf)<br> | ||
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| − | In a glass bowl, add oil first then all the rest of the ingredients. Marinate for 4 to 7 days | + | In a glass bowl, add oil first then all the rest of the ingredients. Marinate for 4 to 7 days refrigerated mixing once a day. Keep covered tightly. String Spiedies on skewers and cook over charcoal until browned, approximately 8 to 16 minutes. |
Latest revision as of 21:22, 4 December 2016
From the kitchen of Ann Corbin
4 lbs Chicken, Venison, Lamb, pork, or beef (cubed)
1 tsp. celery salt
2 cups cooking oil
1/2 c. Vinegar
2 tsp. garlic powder (not Salt)
1 tsp. Salt
1/2 tsp. pepper
1 tsp. garlic salt
1 tsp. basil
1 Tbsp. chopped parsley
1 Tbsp. Rosemary
1 bay Leaf ( this should not be eaten so be careful not to break the leaf)
In a glass bowl, add oil first then all the rest of the ingredients. Marinate for 4 to 7 days refrigerated mixing once a day. Keep covered tightly. String Spiedies on skewers and cook over charcoal until browned, approximately 8 to 16 minutes.
