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Ingredients
- 2 to 3 pounds beef cut into small cubes, at most 1-inch square
- kosher salt and black pepper to taste
for the marinade:
- 1 cup extra-virgin olive oil
- ¾ cup red wine vinegar
- zest of 1 lemon
- ¼ cup freshly squeezed lemon juice about 2 lemons
- 4 cloves garlic peeled, smashed and roughly chopped
- 1 bay leaf
- 1 tablespoon thyme leaves
- 1 tablespoon oregano leaves
- 1 tablespoon basil leaves rolled and chopped into chiffonade
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon red pepper flakes or to taste
- Sub rolls
Instructions
make the marinade: whisk together all the ingredients in a large bowl.
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add the meat to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
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build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.
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remove the meat from its marinade and thread onto metal skewers, or wooden ones that you have soaked in water for 30 minutes or so.
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the chunks can be placed quite close together.
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sprinkle with salt and pepper.
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when coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the skewers of meat directly over the flames.
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allow the meat to cook, undisturbed, for approximately 3 to 4 minutes, then use kitchen tongs to turn them over and repeat on the other side.
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continue turning the skewers every couple of minutes until the meat is deeply crisp at its edges, and cooked entirely through, approximately another 5 to 7 minutes.
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(remove them to the cool side of the grill if they begin to burn, and cover the grill to allow them to smoke-roast until finished; this is much less likely to happen on a gas grill.)
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allow the spiedies to rest on a cutting board for a few minutes, then remove the meat from the skewers onto cut hero rolls or a plate.
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serve with hot sauce on the side.
