Authentic Upstate Spiedies: Binghamton’s Grilled Tradition
Discover the flavorful heritage of spiedies, Upstate New York’s iconic marinated meat skewers and their unique preparation method.
Spiedies are a beloved regional specialty from Binghamton, New York, known for their succulent marinated meat skewers that transform any gathering into a feast. Although at first glance, skewered grilled meat may not seem revolutionary, the signature marinade and serving style set spiedies apart as a unique culinary experience rooted in the rich heritage of Upstate New York.
What Are Spiedies?
Spiedies are cubes of meat—traditionally lamb, but now commonly chicken, pork, beef, or turkey—that have been marinated for up to three days, threaded onto skewers, and grilled to juicy perfection. The name “spiedie” comes from the Italian word spiedo, meaning “spit” or “skewer.” Their origin is deeply tied to the Italian immigrant community that settled in Broome County, bringing with them a tradition of marinated meats on wooden sticks.
The History of Spiedies
Spiedies trace their history to the 1930s, when Italian immigrants in the Binghamton area began marinating lamb and serving the grilled cubes on bread. Over time, the dish evolved to include other meats and became a staple at summer cookouts. The popularity of spiedies grew, and today they are celebrated as a central part of regional culture, especially during the annual Spiedie Fest in Binghamton.
The Signature Spiedie Marinade
The heart of authentic Upstate spiedies lies in the marinade. The distinct blend of oil, acids, herbs, and aromatics not only imparts vibrant flavors but also tenderizes the meat, keeping it especially juicy after grilling. A proper spiedie marinade requires patience; the longer the meat marinates, the more flavorful and tender it becomes—typically at least 24 hours and up to three days.
Main Marinade Ingredients
- Lemon juice – Fresh or bottled, for bright citrus acidity
- Vinegar – White, red or white wine vinegar for tang and tenderizing
- Olive oil – Helps meat retain moisture and richness
- Garlic – The essential aromatic, used liberally
- Herbs – Dried thyme, oregano, basil, or an Italian seasoning blend
- Salt & black pepper – For seasoning and balance
This balance of acid, oil, and aromatics is the essence of spiedies, creating a marinade that is simple but robust in flavor .
Choosing the Right Meat for Spiedies
Spiedies began with lamb, but over the years, local preference has shifted toward other cuts. Today, the most popular meats for spiedies include:
- Chicken breast
- Pork loin or pork tenderloin
- Beef sirloin
- Turkey breast
Each meat takes well to the marinade, producing tender, flavorful results when properly prepared. The tradition is to cut the meat into 1-inch cubes for maximum surface area and even grilling.
Step-by-Step: How to Make Authentic Spiedies
Follow these directions to create classic Upstate spiedies at home:
- Prepare the Marinade: In a medium bowl, combine olive oil, vinegar, lemon juice, finely minced garlic, thyme, oregano, basil, salt, and black pepper. Whisk well to incorporate all ingredients.
- Cube the Meat: Cut your chosen meat into 1-inch cubes. Consistent sizing ensures even cooking.
- Marinate the Meat: Place the meat cubes in a large zip-top bag or shallow dish. Pour the marinade over to cover the meat fully. Seal and refrigerate for a minimum of 24 hours or up to 3 days, turning occasionally for even absorption.
- Skewer and Prepare: For wooden skewers, soak them in water for at least 30 minutes to avoid burning. Thread marinated meat onto skewers, spacing pieces slightly so heat can circulate.
- Grill the Spiedies: Preheat a grill (charcoal, gas, or broiler) to medium-high heat. Grill skewers, turning every 2-3 minutes, until meat is charred and cooked through—about 10-12 minutes depending on meat type.
- Serve: Traditionally, spiedies are slid off the skewer into thick slices of Italian bread or a soft hoagie roll, served plain or with minimal condiments to let the marinade shine.
Ingredient Table (For 3 Pounds of Meat)
| Ingredient | Amount |
|---|---|
| Olive oil | 1 cup |
| Lemon juice | 1/4 cup |
| Vinegar | 3/4 cup |
| Garlic cloves, minced | 4 |
| Thyme, dried | 1.5 tsp |
| Oregano, dried | 1.5 tsp |
| Basil, dried | 1.5 tsp |
| Salt | 1 tsp |
| Black pepper | 1 tsp |
| Meat (chicken, pork, beef, or turkey) | 3 lbs |
| Italian bread | Sliced, for serving |
Tips & Tricks for the Perfect Spiedie
- Marination Time: For authentic flavor, marinate meat for at least 24 hours; up to three days yields maximum tenderness and zest.
- Use Fresh Lemon Juice: If possible, opt for freshly squeezed juice over bottled for a brighter flavor profile.
- Premade Marinades: Authentic spiedie marinade can also be purchased in specialty shops or online, especially in Upstate NY. This saves time but may sacrifice some customization and freshness.
- Even Cooking: Keep the grill at medium-high and turn skewers often to sear each side, minimizing scorching.
- Serving Tradition: Classic spiedies aren’t smothered in sauce. Instead, slide the hot meat directly into chunks of crusty Italian bread.
Spiedie Serving Suggestions
While the sandwich form is most iconic, spiedies can be enjoyed in a variety of ways:
- Served as appetizers on mini skewers at parties
- On salads for a grilled protein accent
- As entrée with side dishes like salt potatoes or grilled vegetables
- Even tucked into wraps or pitas for a fusion twist
Frequently Asked Questions (FAQs)
Q: What is the origin of spiedies?
A: Spiedies originated with Italian immigrants in the Binghamton, NY area in the 1930s, inspired by Mediterranean marinated skewered meat recipes.
Q: Which meat is best for spiedies?
A: While lamb was traditional, chicken and pork are now most common due to flavor, availability, and affordability. Beef and turkey are also popular.
Q: How long should I marinate the meat?
A: 24 hours is the minimum recommended, but 48–72 hours delivers the deepest flavor and most tender results.
Q: What type of bread should I use for spiedies?
A: Thick slabs of crusty Italian bread or sturdy submarine/hoagie rolls are ideal. The bread should be able to soak up some marinade yet hold its shape.
Q: Can spiedies be made ahead of time?
A: Yes, marinating the meat in advance—and even skewering the night before—improves both flavor and convenience for party prep or busy weekdays.
Nutritional and Dietary Notes
Spiedies are inherently high in protein and, because they are grilled, can be lower in fat compared to fried dishes, especially when lean meats like chicken or turkey are used. For a lighter option, adjust the oil proportion in the marinade, or use extra-lean cuts of meat. Naturally gluten-free, spiedies only require a bread swap for celiac-friendly meals.
Spiedies in Upstate New York Culture
Beyond being a favorite food, spiedies are an iconic symbol of community and family gatherings in the Southern Tier. The annual Spiedie Fest & Balloon Rally in Binghamton draws thousands each year to celebrate these marinated skewers alongside live music, hot air balloons, and more—a testament to their enduring popularity and cultural resonance.
Comparison Table: Spiedies vs. Other Skewered Meats
| Feature | Spiedies | Souvlaki | Shish Kebab |
|---|---|---|---|
| Origin | Binghamton, NY (Italian-American) | Greece | Middle East |
| Main Marinade | Lemon, vinegar, olive oil, herbs | Lemon, olive oil, oregano | Yogurt or spice-blended oil |
| Traditional Meat | Lamb, chicken, pork | Pork, chicken | Lamb, beef, chicken |
| Serving Style | Bread (Italian or sub roll) | Pita or plate | With rice or flatbread |
| Cooking Method | Grilled on skewers | Grilled on skewers | Grilled on skewers |
Conclusion: Bringing Upstate New York Home
Spiedies capture the soulful, communal essence of Upstate New York cuisine—simple ingredients elevated through tradition, marination, and the joy of summer grilling. Whether you’re new to this regional classic or seeking to recreate childhood memories, authentic spiedies are a delicious way to bring people together around the table.
Ready to try this iconic dish? Gather your favorite meat, enjoy the aroma of herbs and garlic in the marinade, and let the spirit of Binghamton’s backyard grills inspire your next meal.
