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. Recipe courtesy of Jenn Fowler, Frugal Upstate


  • 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 garlic salt (teaspooon)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. 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.
  2. 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.
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