Grilled Pork Spiedies
Spiedies, a specialty in parts of New York state, are traditionally served on
soft white Italian bread or rolls, but you can also serve them as-is, on a salad,
or even as a pizza topping. You can also freeze the marinating pork right in the
resealable bag. Move it to the refrigerator to thaw one or two days before cooking—the
pork will marinate as it thaws.
- 1 pound boneless ribeye (rib) pork chops, cut into 1-inch cubes
- 1/3 cup olive oil
- 1/4 cup cider vinegar
- 1/4 cup lemon juice
- 5 fresh mint, minced
- 1 tablespoon basil
- 1 tablespoon parsley
- 1/2 teaspoon garlic salt
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- In a small bowl, combine olive oil, vinegar, lemon juice, mint, garlic,
basil, parsley, garlic salt, oregano, salt, and pepper. Transfer to a large
resealable bag and add pork. Set aside in the refrigerator for at least overnight
and for up to 3 days, turning occasionally.
- Prepare a grill to medium-high heat and lightly oil the grate.
- Remove pork from marinade; discard marinade. Arrange pork on skewers and
grill, turning occasionally, until tender, 10 – 15 minutes.
- Remove pork from grill and let rest 3 minutes.
Prep Time 15 minutes | Cook Time 15 minutes | Serves 4
* Soak wooden or bamboo skewers in water for 30 minutes before using.
Nutritional Information: Calories: 200 calories Protein: 25 grams Fat: 10
grams Sodium: 110 milligrams Cholesterol: 60 milligrams Saturated Fat: 3 grams Carbohydrates:
1 grams Fiber: 0 grams
Recipe courtesy of Jenn Fowler, Frugal Upstate.
Reprinted with permission from the National Pork Board - porkbeinspired.com.