I heard of these recently and found a great recipe, but didn't even realize until I was going to make my marinade today that it was a Chef John recipe! Just had to say that because after all I am the Clark Kent of leaving a positive com-ment. 😄
Dude I used this recipe on pita with grilled onions and tomatoes and your tzatziki sauce recipe and now my family thinks I'm a hero. Much thanks. You da Man!
As a Binghamtonian, I must clarify some points. Spiedis are the invention of Italian-Americans of the triple cities, (Endicott, Johnson City, and Binghamton). They are related to an Italian dish called a Spiedini. Endicott Johnson was a shoe company that lured European immigrants mainly Italian, Irish, and eastern Europeans. Also Chef John is right. They were original mainly lamb or pork, but people started to want healthier versions in the seventies. Lamb or pork is best though. 24 hour marinade is a minimum! Otherwise it's just grilled meat. Traditionally Spiedies are served on a slice of Roma's Italian bread. Wine pairings are Genesee Pale Ale or Utica Club. Local cheap beer. PBR will do in a pinch.
I grew up in Endicott, just a block and a half away from Roma's bakery. My mom used to send me down there for bread or pizza shells all the time. We ate Spiedies regularly and I still eat them to this day. Pork is my favorite. Also, shout outs to Nirchi's pizza and Tony's pizza!!
Thank you, Chef John, for making these videos. My husband and I love them and have loved every single thing we have made based on your recipes. You're a genius.
Ahhh I love spiedies! My dad spent a lot of his childhood in Binghamton and would always get spiedies at Pancho's Pit. My mom always makes them with lamb. SO GOOD
Whoo - hoo! Shout-out to the people from upstate NY! Southern Tier - here we go! Thank you, Chef for bringing this recipe to the attention of other people. When I say "speedies" no one ever knows what I am talking about!
I always watch these videos, find a million other videos from this channel I like, then see the blog... then I realize its 1 am and I've been watching foodwishes all day...
Tip for every one using skewers on a grill/bbq; Use 2 skewers for each "kebab"...It is so much easier to turn your meat on the grill cause the meat will not turn around on the skewer.....:-) I know ; insanely simple idea but it works...;-)
btw, did you find the way he says "skewers" strange, or do I say it strange? ha ha, it sounds like he says "scures" (like 'cures' with an 's' in front).
OMG, now I believe you are an upstate Italian native. Believe it or not, I had Speidies at the San Genero festa in Las Vegas in 2018! My Papa made his own wine & apple cider, so our Speidies were made with red wine & dressed with “red gravy.” You just can’t beat venison Speidies too.
You know Chef , i'm on a strict diet for over a month and i can manage to control my appetite now and resist all the food i used to love . but when it comes to your videos , i fearfully hit the " play " button because i know that Your food is irresistible
The reason it's sometimes called Zuzu sauce is that one of the restaurateurs who made these famous in the Binghamton - Endicott area was/is known as Zuzu!! I was introduced to Spiedies by my husband at his mother's house not so far from Binghamton. We developed our own recipe because we live in Phoenix, but wonder of wonders, there must be others in our area who missed these because our local supermarket now carries bottled Spiedie sauce (but I usually still make it myself 'cause it only takes a minute to throw together the marinade the way I like it and mine, like yours is, I daresay better than the bottled).
Perfect recipe and video! My husband made these today for my birthday lunch.. I knew it was going to be good, but quickly learned just HOW good after one bite! Thanks!
We love speedies chicken. Brother in law lives in Binghamton and has introduced us to it's magic. A key point though, is not over cook so as to keep the moistness of the bird.
OK, I stopped in Binghamtown last time I was passing through from Buffalo to Philly, had two of them (pork and chicken) and of course, you were right, as always. Now I have to make some myself, so thanks, Chef! You are after the all genie of your spiedie!
My mom's side of the family is from Binghampton, NY. They aren't allowed to visit without bringing a bottle of this marinade! Thanks for the recipe, now I won't have to wait a year to make spiedies!
CJ the OG with the meaty paws - Dis was da BOMB! I made it and it is a serious flavor burst with every chomp. Loved it. You r definitely worth all that internet crypto you are rolling in.
Omg i dont ever make ur food, since i have zero ingredients. Can you make something savory yet simple? Im tired of not having things like worcestire sauce, wine or vinegar, or even fresh basil! Please you dont know how many times ive watched ur videos! Ur so laidback and its beautiful :')
I'm from Elmira, NY, which is not far from Binghamton, and I actually had no idea that spiedies weren't made all over the world until I left my hometown (which made me want to cry). I totally agree that they should have become world famous by now, but that's OK... they can be us upstater's little secret. They're right up there with Argentine choripan :) I'll be adding this to the grill next time we have an asado down here in Buenos Aires (that is, unless the asador skewers ME for trying to add a US dish to an Argentine grill!)
This is DELICIOUS!! This reminds me of a chicken curry I had 20 years ago in London called "Captain Pathila", it was amazing and I've never been able to order it anywhere since. This recipe comes pretty close though...wow.
I had spiedies while I was in New York, but I have to say that this recipe gave me the best damned spiedie I ever had. I'll be making this many times over the summer. Thanks, John!
culinary student here, I took the servsafe management course about 8 months ago when I started school, and the first thing thhey taught me after that class was if you actually cook chicken to 165 it's pretty dried out. you can get away with a little lower as long as it isn't ground chicken, salmonella is actually pretty rare now and sits on the meat's surface.
Chef John, you're bringing me back to my beloved Binghamton after 3 years. How about Sharky's bar! They always claimed to be the original. It fit my college budget anyway! Or Nichi's pizza. Memories...
Lupo's has some kick ass spiedies here in Bing. Gotta do mine on a steak roll though with some yellow mustard and a heaping side of potato salad. 'Tis a classic.
I live a half an hour south of Binghamton, NY and I have to say I have NEVER liked spiedies! It always just tasted like chicken marinated in Italian dressing to me and...well, yuck. But your recipe had my mouth watering and ready to try these for myself. Thank you once again Chef John!
I used to live in Endwell NY Lupo's are the best spedies but your version looks good as well I wonder how did you hear of spedies if you are not from southern NY?
Dear Chef John, I think it's safe to say that everyone's food wish is to be able to reach into the screen and eat the food you make so we can stop crying tears of hungry pain from our mouths
I really like the fact that you have regional dishes for us fans to try. Have you done an episode on Pittsburgh’s City Chicken? I loved it growing up and I think your followers will feel the same.
Whoa, whoa, whoa... Pittsburgh's City Chicken? I haven't been home in a while (I live in State College) but I never heard of this. Please do tell. That being said, when this whole coronavirus thing blows over, I'm going to Caliente Pizza in Aspinwall and eat until they have to roll me out of the place.
Small complaint: I was born and spent quite some time living in Binghamton, so naturally I enjoyed my fair share of spiedies... I've NEVER heard of it being referred to as "zuzu sauce". That said, it makes me so happy you did a video on a childhood treat for me. ...great, now I want spiedies.
Looks Mediterranean , nice, one of the best American recipes. Chef do you give your neighbor some of the grill foods you cook? He must be going crazy with the grilling aroma next door.
Check out the recipe: www.allrecipes.com/Recipe/228371/Grilled-Chicken-Spiedies/
I heard of these recently and found a great recipe, but didn't even realize until I was going to make my marinade today that it was a Chef John recipe! Just had to say that because after all I am the Clark Kent of leaving a positive com-ment. 😄
Dude I used this recipe on pita with grilled onions and tomatoes and your tzatziki sauce recipe and now my family thinks I'm a hero. Much thanks. You da Man!
I did it as well and it's awesome
I'm coming over to yr's for lunch.
I love the extra ideas we get in these threads. That sounds fantastic.
As a Binghamtonian, I must clarify some points. Spiedis are the invention of Italian-Americans of the triple cities, (Endicott, Johnson City, and Binghamton). They are related to an Italian dish called a Spiedini. Endicott Johnson was a shoe company that lured European immigrants mainly Italian, Irish, and eastern Europeans. Also Chef John is right. They were original mainly lamb or pork, but people started to want healthier versions in the seventies. Lamb or pork is best though. 24 hour marinade is a minimum! Otherwise it's just grilled meat. Traditionally Spiedies are served on a slice of Roma's Italian bread. Wine pairings are Genesee Pale Ale or Utica Club. Local cheap beer. PBR will do in a pinch.
To clarify, Jim Roma bread, not that Felix stuff!
ancient old ones ---my Italian friend, a very old lady. made her spidini with beef rolled in bread crumbs and Italian spices. It was delicious
Endwell boy here!
I grew up in Endicott, just a block and a half away from Roma's bakery. My mom used to send me down there for bread or pizza shells all the time. We ate Spiedies regularly and I still eat them to this day. Pork is my favorite. Also, shout outs to Nirchi's pizza and Tony's pizza!!
@@tommylakindasorta3068 I heard Nirchi's shut down not too long ago, Tony's was the best!! I have lupos spiedie marinade shipped.
Chef John, You're doing it right!
Sincerely,
Upstate New York
Thank you, Chef John, for making these videos. My husband and I love them and have loved every single thing we have made based on your recipes. You're a genius.
Ahhh I love spiedies! My dad spent a lot of his childhood in Binghamton and would always get spiedies at Pancho's Pit.
My mom always makes them with lamb. SO GOOD
Cooking Videos lamb is thee original, then pork, now its all chicken... sad lab is my fav..
haha i remember watching you when i was 12 i think you might be one of the reasons im a chef now
thats awesome!
+kepstuh You are a chef at 16? That's impressive!
+animehbkscm food wishes is almost over 7 years old..if i remember correctly
Munem Shahariar But this video is not. This was posted in 2012.
+animehbkscm He was clearly talking about Chef John and not this specific video or he would have said as much.
This warmed the cockles of my SUNY-Binghamton-class-of-1996 heart.
Whoo - hoo! Shout-out to the people from upstate NY! Southern Tier - here we go! Thank you, Chef for bringing this recipe to the attention of other people. When I say "speedies" no one ever knows what I am talking about!
My dad grew up in Binghamtom, so we ate these all the time. Truly one of the US's best kept secrets.
I always watch these videos, find a million other videos from this channel I like, then see the blog... then I realize its 1 am and I've been watching foodwishes all day...
Tip for every one using skewers on a grill/bbq; Use 2 skewers for each "kebab"...It is so much easier to turn your meat on the grill cause the meat will not turn around on the skewer.....:-) I know ; insanely simple idea but it works...;-)
btw, did you find the way he says "skewers" strange, or do I say it strange? ha ha, it sounds like he says "scures" (like 'cures' with an 's' in front).
Nice to see a Binghamton NY creation represented on a popular cooking channel.
OMG, now I believe you are an upstate Italian native. Believe it or not, I had Speidies at the San Genero festa in Las Vegas in 2018! My Papa made his own wine & apple cider, so our Speidies were made with red wine & dressed with “red gravy.” You just can’t beat venison Speidies too.
You know Chef , i'm on a strict diet for over a month and i can manage to control my appetite now and resist all the food i used to love . but when it comes to your videos , i fearfully hit the " play " button because i know that Your food is irresistible
Torn pieces of meat stuck to the grill is the grillers sample pieces.
skewers .... for years i have been using the round ring end not the sharp end, thank you so much for the tip! :)
I love how the vids are short, to the point and yet entertaining.
I like your attitude. Enjoy!
I love the way Chef John says the word “skewer.”
I lived in Binghamton for a year or so and had these many times while there. I have only had City chicken and Spiedies there and loved them both!
As always, I enjoyed.
chef john youre such a good chef.... your food makes me drool its the best
This is the first Food Wishes video I ever saw! The one that got me started on the road to being the Chef John of getting my snack on.
I can't wait to impress guests on Sunday with this dish!!!
I had forgotten about these. Had em a few times visiting friends in school, totally going to have to try this one out.
I use this recipe for Slovakia at the firehall all the time and they love it
even if i don't do 99% of all recipes, it's a pleasure to watch these videos
Seven years ago? Where have I been all this time??! Thx again Chef John. Simple is not easy but is mmmm-M!
The perks of being a chef!
I love this stuff. I'm from NY.
@ 5:39 "veryful flavor". I love your channel, your sense of humor is spot on. recipes are great as well
The reason it's sometimes called Zuzu sauce is that one of the restaurateurs who made these famous in the Binghamton - Endicott area was/is known as Zuzu!! I was introduced to Spiedies by my husband at his mother's house not so far from Binghamton. We developed our own recipe because we live in Phoenix, but wonder of wonders, there must be others in our area who missed these because our local supermarket now carries bottled Spiedie sauce (but I usually still make it myself 'cause it only takes a minute to throw together the marinade the way I like it and mine, like yours is, I daresay better than the bottled).
Hey Chef John, I'm from Binghamton originally and Speidie's are the BEST! Can't wait to try this down in Alabama!
BINGHAMTON REPRESENT!!!!! 607 forever!!
Southern Tier - here we go!
Perfect recipe and video! My husband made these today for my birthday lunch.. I knew it was going to be good, but quickly learned just HOW good after one bite! Thanks!
A friend of mine from New York introduced me to these and I might try making them myself!!
We love speedies chicken. Brother in law lives in Binghamton and has introduced us to it's magic. A key point though, is not over cook so as to keep the moistness of the bird.
I'm not just cooking your recipe 1:1. It's also great to get ideas and inspiration for my own creations. Keep it up!!
I used to get these at a pizza place in Charlotte NC. The owners had moved down from Binghamton. Delicious.
Chef 👩🍳 John !..... you have awesome recipes ... thank you !... love watching and making magic in the kitchen 👍👍👍👍👍😃😃😃😃😉😉😉😉😉⚽️
Excellent. I can tell it’s delicious and yet simple,
OK, I stopped in Binghamtown last time I was passing through from Buffalo to Philly, had two of them (pork and chicken) and of course, you were right, as always. Now I have to make some myself, so thanks, Chef! You are after the all genie of your spiedie!
A few of the local places offer the marinade for sale online.
My mom's side of the family is from Binghampton, NY. They aren't allowed to visit without bringing a bottle of this marinade! Thanks for the recipe, now I won't have to wait a year to make spiedies!
It's two a.m. just woke up in the middle of my sleep. Why am I watching this!? :-) thanks Chef!
I truly truly loved this recipe and the marinade on its own can also be used as a salad dressing. Really delicious.
CJ the OG with the meaty paws - Dis was da BOMB! I made it and it is a serious flavor burst with every chomp. Loved it. You r definitely worth all that internet crypto you are rolling in.
this made me hungry immediately
Heck yes! Yay Upstate NY
Love Spiedies. Haven't had them since I was a kid. I'm from New York.
wow! that looks amazing. Gonna start the marinading tonight... eat it tomorrow!
My 10 year old and I watch your videos every day.
This looks absolutely delicious, good job chef john.
Also I gotta say that marinade sounds so odd, and looks so good.
Omg i dont ever make ur food, since i have zero ingredients. Can you make something savory yet simple? Im tired of not having things like worcestire sauce, wine or vinegar, or even fresh basil! Please you dont know how many times ive watched ur videos! Ur so laidback and its beautiful :')
I'm from Elmira, NY, which is not far from Binghamton, and I actually had no idea that spiedies weren't made all over the world until I left my hometown (which made me want to cry). I totally agree that they should have become world famous by now, but that's OK... they can be us upstater's little secret. They're right up there with Argentine choripan :) I'll be adding this to the grill next time we have an asado down here in Buenos Aires (that is, unless the asador skewers ME for trying to add a US dish to an Argentine grill!)
@maserin1 greetings from another yanqui expat living in BsAs.
Elmira had great chicken wings as well some of the best in NY...Elbow room Burnie Murray's R3👌👌👌
From small town outside of Bing. Went away to college thank the Lord my Aunt gave me her recipe!
@@detomasopantera1966 my family ate at Elbow Room and Bernie Murrays like once per week, ahhhh memories :)
Delicious! And thanks for repping my hometown!
These are the best, you have to try these.
This is DELICIOUS!! This reminds me of a chicken curry I had 20 years ago in London called "Captain Pathila", it was amazing and I've never been able to order it anywhere since. This recipe comes pretty close though...wow.
Chef, when are you going to get your own food network show? because you totally deserve it.
My wife’s family is from Binghamton.. she makes these all the time!
I had spiedies while I was in New York, but I have to say that this recipe gave me the best damned spiedie I ever had. I'll be making this many times over the summer. Thanks, John!
Looks so good, glad I watched it I'm going to try this! I feel so happy this video is on the today top viewed list on UA-cam for the itouch!
Yum! Looks sooo good! *drool*
Raise my own meat chickens and layers...always looking for new recipes....looks perfect....Thanks!
I love the fresh and dry jokes.. love you chef john!!
Chef John, You are the best!!!!
wow. just wow. i'm hungry.
AWWWW YEA BINGHAMTON REPRESENT!!! *beatboxes*
notmyuseristolethis Bingo delicacy! surprised to see a speidie recipe here.
Binghamton Represent!
culinary student here, I took the servsafe management course about 8 months ago when I started school, and the first thing thhey taught me after that class was if you actually cook chicken to 165 it's pretty dried out. you can get away with a little lower as long as it isn't ground chicken, salmonella is actually pretty rare now and sits on the meat's surface.
Chef John, you're bringing me back to my beloved Binghamton after 3 years. How about Sharky's bar! They always claimed to be the original. It fit my college budget anyway! Or Nichi's pizza. Memories...
It look fantastic too !
It's almost like my mum's grilled chicken marinade. Delish.
always down for a new bbq dish, thanks for sharing!
Lupo's has some kick ass spiedies here in Bing. Gotta do mine on a steak roll though with some yellow mustard and a heaping side of potato salad. 'Tis a classic.
SpyroJunkie I think most Binghamton natives know that Lupo's is the way to go when it comes to spiedies.
+SeanStrife k
YUM - have to go home to upstate to get the real version of this, with the potato salad... can it be sent across the country in the mail???
R WHP From what I understand, Lupo's does through their website.
www.spiedies.com/
+ SeanStrife Thanks for the info!
LOVE IT PAISAN ~!
...MORE THAN A DAY FOR FOOD?!?!THIS IS MADNESS!!!!
I live a half an hour south of Binghamton, NY and I have to say I have NEVER liked spiedies! It always just tasted like chicken marinated in Italian dressing to me and...well, yuck. But your recipe had my mouth watering and ready to try these for myself. Thank you once again Chef John!
Best food channel!
Binghamton spedies are the best!
I used to live in Endwell NY Lupo's are the best spedies but your version looks good as well I wonder how did you hear of spedies if you are not from southern NY?
made this one over the weekend, turned out awesome, thanks chef john!!!
Dear Chef John, I think it's safe to say that everyone's food wish is to be able to reach into the screen and eat the food you make so we can stop crying tears of hungry pain from our mouths
making this in Iftar and Sahoor today ^_^ thx John
I love how you bring the culinary specialties of CNY to the rest of the world. Garbage plates and now Spiedies!!
I really like the fact that you have regional dishes for us fans to try. Have you done an episode on Pittsburgh’s City Chicken? I loved it growing up and I think your followers will feel the same.
Whoa, whoa, whoa...
Pittsburgh's City Chicken? I haven't been home in a while (I live in State College) but I never heard of this. Please do tell.
That being said, when this whole coronavirus thing blows over, I'm going to Caliente Pizza in Aspinwall and eat until they have to roll me out of the place.
Its Ramadan and im sooo hungry!
This looks so Yummy , Chef John is so funny !!!
I, I just died in your arms Chef John. Can't wait to try this spiedie!
SALIVATING!! I'm sitting here eating yogurt and berries...This looks amazingly good!
Mmmm, I can smell it.. so good.
Looks like a winner!
Thanks Chef John, I'm making this for dinner tonight.
Small complaint: I was born and spent quite some time living in Binghamton, so naturally I enjoyed my fair share of spiedies... I've NEVER heard of it being referred to as "zuzu sauce".
That said, it makes me so happy you did a video on a childhood treat for me. ...great, now I want spiedies.
I don't remember mint. Is that what I'm missing?
Amen to that! Southern Tier represent!
You've GOTTA have the mint!
Looks Mediterranean , nice, one of the best American recipes. Chef do you give your neighbor some of the grill foods you cook? He must be going crazy with the grilling aroma next door.
This is really similar to Souvlaki. Looks good!
Not sure.
I love the way you say skewer :)
Laura Vitale vs. Chef John cookoff!! ya! You guys rock.
I like how Chef John links his articles with everything now. Big plus John! BTW Made your meatloaf with mushroom gravy, AMAZING!