Hailing from Binghamton, NY, I grew up with a culinary oddity known as the spiedie (pronounced spee-dee); basically, a glorified shish kebab of meat cubes (traditionally lamb, but chicken and even game seems to be popular with the locals) with a "special" marinade, usually served on a slice of italian bread as one might use a hot dog bun. Typically wooden skewers are used.
Oddly, I've been craving these lately, which is strange because I never much cared for them- I always found them to be a bit bland and dry (but then, my dad usually used metal skewers). I was thinking I might tweak the recipe by adding a healthy amount of pepper flakes to give it that extra something, but traditionally there is little to no pepper used in the marinade. I found this recipe online as a Spiedie Fest cookoff entry (yes, we actually have a festival devoted to them. *shrug*), and while it includes pepper, I figured the community might be able to offer their input as to which pepper varieties might pair best with the other ingredients, as crushed red pepper is decidedly nondescript.
(Disclaimer: I have not tried to make this yet. There are hundreds of variations on the basic marinade, but this is more or less the standard, minus the crushed red pepper... though personally I would up the garlic)
5 lbs chicken, cubed
2 cups olive oil
1/2 cup distilled vinegar (traditionally cider)
juice of 2 lemons
2 onions, chopped
4 cloves garlic
2 teaspoons poultry seasoning
2 tablespoons crushed red pepper
2 tablespoons sweet basil
4 tablespoons oregano
6 mint leaves
1/2 teaspoon salt
1/2 teaspoon pepper
Marinate for three days
Edited by synclinorium, 04 December 2011 - 02:05 PM.