Spiedies are a traditional, Italian kebob that is a specialty where my husband is from in Binghamton, NY. They have an annual Spiedie fest, which is like a county fair. This recipe makes a huge batch. I usually make the whole batch, and then freeze half for a later time. This is a great summer meal to serve for company at a back yard BBQ. When the kebob is done, pull the meat off of the skewer with a piece of white bread and eat like a fold over sandwich with ketchup.
5 lbs lamb stew meat or beef (beef tenderloin is really good and not too expensive if you buy the whole tenderloin from House of Meats)
1/2 c. red wine vinegar
1/4 c. each- balsamic vinegar, red wine, beer
1/4 c. each- minced fresh garlic, fresh oregano, fresh basil
1/4 c. each- onion powder, Montreal steak seasoning
1/2 c. minced mint
Combine meat and marinade. Let marinate 2 days. Skewer and grill over hot coals.
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