Spiedies

Even some kinds of fish steaks (salmon, shark) have been used, but these need only "marinate" for a half hour or so; or, just brush on the marinade from another batch while grilling. Most bottled commercial spiedie mixtures, such as Salamida's, are both expensive and use a little too much oil for some tastes. This recipe (actually a vinaigrette) produces a more tangy sauce, and will marinate anywhere from one to three pounds of meat. 8 bay leaves, crushed 4 tsp oregano 8 cloves fresh garlic, minced 1/2 cup lemon juice 1/2 cup salad oil or fruity olive oil 3/4 cup vinegar (any variety) 1 tsp pepper 3 tsp salt (or to taste) Mix all ingredients together in a non-metallic dish. Add meat, cover, and marinate in the refrigerator for at least 24 hours; stir occasionally. Olive oil will solidify when refrigerated, so remove the spiedies once or twice per day to allow the oil to 'melt', then stir. Spiedies can be left marinating for 2 to 5 days; some claim that they can be left for a week or more! (Longer marinating may help make beef & veal more tender.) Add more marinade if required. Purists insist that spiedies must be skewered, shishkebab style, and grilled on the barbecue for just a few minutes. Brush marinade on them occasionally. Do not overcook! The marinated meat (especially chicken) takes on a color that makes it difficult to tell when it's done. Health considerations suggest that you do *not* use leftover marinade on your spiedies at the serving table, since the raw meat will leave all manner of unhealthy bacteria in it; reserve some of the marinade (or make a fresh batch) to serve at table. Spiedies are best eaten on large sliced hunks of French or Italian bread; the accepted method is to grasp the bread in one hand, place the skewer inside it, and pull the skewer out, leaving the spiedies inside the bread. (Certainly, it saves time!) Kids, however, often prefer to eat them right off the skewer. Leftovers (if any) keep well in the fridge for several days.