Chicken Spiedies on Italian Bread with Black Heart Brewery’s American Amber Ale
The Spiedie is an Italian inspired meat shish kabob using a specific group of spices and herbs as marinade. It originates from my hometown in Binghamton, NY. They are an important part of local culture, much like the cheese steak to Philly, and has a food festival and balloon rally in its honor. Check out Wikipedia for more info.
– 6 large boneless chicken breasts
– 2/3 cup olive oil (I used Smart Oil, which is a combination of vegetable, canola, and olive oils)
– 1/2 cup lemon juice
– 1/2 cup white vinegar
– 5 cloves of garlic; minced
– 2 tablespoons dried parsley
– 2 tablespoons dried basil
– 1 teaspoon dried oregano
– 1 teaspoon sea salt
– 1 teaspoon table salt
– 1 teaspoon fresh ground pepper
– 1/2 – 1 teaspoon dried dill weed (I like a bit more dill)
– Italian bread or rolls
2-4 days prior to cooking, wash, trim and slice the chicken breasts into 1 inch cubes and place in tupperware container.
Mix all ingredients – except bread – into container with chicken and mix well.
Cover, refrigerate, and allow to marinade for 2-4 days; stir once a day if left for more than 2 days.
After marinading is competed:
There are a few ways to cook a spiedie, and the one I chose this time is to cook them in a large wok – I will be doing other ones later on. I heated the wok on the stove, then pourded in the chicken, marinade and all.
Cook the meat for 5-10 minutes and then carefully pour off the excess marinade to give the meat direct contact with the metal of the pan. Cook until a little darker. Check a larger spiedie to make sure it is cooked all the way through but cutting it in half.
When finished cooking, remove spiedies from the pan and serve on a slice of Italian bread.
American Amber Ale review
By Black Heart Brewery
This beer was made by us, was bottled the day before serving into a 500mL flip top bottle. I poured it into a fluted pilsner glass and was paired with the meal above.
Appearance: Poured a dark amber red, with little light coming through this unfiltered brew. A light lacy head caps it off at the top, with good lacing.
Smell: The smell was sweet and malty with subtle floral hops.
Taste: Smooth, light and sweet. Medium hops, balanced with the malts.
Mouthfeel: Light mouthfeel. Very approachable, but want just the slightest bit bolder; weakest part of this beer.
Drinkability/Palitability: Large, especially as a beer whose purpose and design is to be an introduction beer to craft beers.
Notes: I brewed this beer; we have been making this one regularly for the last three years. We made an “Extra Amber Ale” at the same time as this one; our biggest attempt at this beer yet, and one of my favorites we have done. This one is what we intend it to be, but personally wanted the Extra. We added hot sauce to the spiedies, and the sweetness in this was nicely balancing to the kick.