So I like to try out new things. And I find different cuisines  fascinating. I had a big pork loin thawed the other day and I wanted to try something different with it. So I was googling pork loin and found an article on Spiedies.

If you’ve never heard of them (neither had I!) here is what Wikipedia says about them:

“The spied /ˈspidiˈ/ is a sandwich local to Binghamton, NY in the Southern Tier of New York State, and somewhat more broadly known and enjoyed throughout Central New York. A spiedie consists of cubes of chicken, pork, lamb, veal, venison or beef. The meat cubes are marinated overnight or longer (sometimes for as long as two weeks under a controlled environment) in a special marinade, then grilled on spits (if steel skewers are used, they are called “spiedie rods”) over a charcoal pit.The traditional method involves serving freshly prepared cubes of lamb, chicken, or beef on soft Italian bread, and occasionally drizzled with fresh marinade. However, it is common to find them served on a submarine roll, and chicken is now the meat of choice due to cost. The bread is used as an oven glove to grip the meat while the skewer is removed. Spiedie meat cubes can also be eaten straight off the skewer or can be served in salads, stir fries, and a number of other dishes. The marinade recipe varies, usually involving olive oil, vinegar, and a variety of Italian spices and fresh mint.”

Sounds good right?

So I googled some more and found a lovely recipe on the fantastic Saveur. Which in my opinion has some of the best recipes (and pictures) on the net about food! So I gave them a shot. And we liked them. Although the Mr was a little put off they aren’t supposed to have cheese. Cause in his opinion every sandwich has cheese. But he went along anyways.

Spiedies: (Grilled Pork Sandwich)

This recipe comes from Savuer ( and was adjusted a tiny bit.
Course Entrees


  • 2 lb. trimmed pork loin, cut into 1 1⁄4″ cubes
  • 3 cup olive oil
  • 1 cup white wine vinegar
  • 1/4 c. finely chopped mint
  • 1/4 c. finely chopped parsley
  • 8 tbsp. finely chopped oregano
  • 4 tsp. fresh lemon juice
  • 4 bay leaf, finely crushed
  • Kosher salt and freshly ground black pepper, to taste
  • 4 tsp. crushed red chile flakes
  • 8 (10"-long) Italian hoagie rolls, split, toasted, and halved
  • Lemon wedges, for serving


  • In a large bowl, toss together pork,1 cup oil, vinegar, half of the mint, half of the parsley, the oregano, lemon juice, bay leaf, and salt and pepper; cover with plastic wrap and chill for at least 3 hours and up to overnight.
  • Soak six 8″ wooden skewers in water for 30 minutes; drain and set aside.
  • In a small bowl, whisk remaining oil, mint, and parsley together with chile flakes, and season with salt and pepper; set sauce aside.
  • Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high.
  • Thread four or five pork cubes onto each skewer.
  • Transfer to grill (or foil-lined baking sheet), and cook, turning once, until charred and cooked through, about 10 minutes.
  • Place skewers on rolls; drizzle with sauce and serve with lemon wedges.

I made the Italian Hoagie buns too. So I’ll share that recipe next Wednesday!

It’s a pretty fun way to introduce other foods to kids. Especially cause if you put it on a stick, my kids are more interested in it. 🙂