I still remember my first bite of authentic spiedies at a summer cookout in upstate New York—tender marinated meat with that perfect char and tangy zip that makes you reach for seconds before you’ve finished your first. ✨ Today I’m sharing the secrets behind Lupo’s legendary spiedies, a recipe that’s been passed down through Italian-American families for generations.
What makes spiedies special is the marinade—a bright blend of oil, vinegar, and Italian herbs that tenderizes the meat while infusing every bite with flavor. I’ve tested countless variations to nail that authentic taste, and this version delivers restaurant-quality results right from your backyard grill.
You’ll end up with juicy, flavorful meat that’s charred on the outside and impossibly tender inside, traditionally served on soft Italian bread that soaks up all those delicious juices. This is the kind of recipe that turns a regular cookout into a celebration, and once you master it, you’ll understand why spiedies have such a devoted following.
Perfect for summer gatherings or any time you’re craving that nostalgic Italian-American flavor. Let’s get started! 🔥
Ingredients for lupos spiedies
Here’s everything you need to create authentic Lupo’s spiedies with that legendary tangy marinade.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 3 lb | Boneless, cut into 2-inch cubes |
| Extra-Virgin Olive Oil 🫒 | 1 cup | High quality, fruity preferred |
| White Wine Vinegar 💧 | ½ cup | Red wine vinegar works too |
| Fresh Lemon Juice 🍋 | ¼ cup | From 2 large lemons |
| Garlic Cloves 🧄 | 8 cloves | Minced or pressed fine |
| Fresh Basil 🌿 | ½ cup | Chopped, or 2 tbsp dried |
| Fresh Oregano 🍃 | ¼ cup | Chopped, or 1 tbsp dried |
| Fresh Mint 🌿 | ¼ cup | Chopped, for authentic tang |
| Black Pepper 🌶️ | 1 tbsp | Freshly ground for best flavor |
| Salt 🧂 | 2 tsp | Kosher or sea salt |
| Red Pepper Flakes 🔥 | 1 tsp | Adjust for heat preference |
| Italian Bread Rolls 🍞 | 6 whole | Soft, fresh from bakery |
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You can find chicken breast at any grocery store, but for the best quality, visit a local butcher where you can ask for evenly-sized pieces. Fresh herbs make a huge difference—look for bright green basil, oregano, and mint at farmers markets or Whole Foods. For authentic Italian bread rolls, check Italian bakeries or the bakery section at Wegmans if you're in upstate New York. High-quality extra-virgin olive oil from brands like Colavita or California Olive Ranch elevates the marinade.
Don't have fresh herbs? Use dried at one-third the amount, though fresh delivers that authentic bright flavor. If chicken isn't available, try pork loin, lamb, or even beef sirloin cut into cubes—all traditional spiedie options. Can't find Italian rolls? Any soft sub roll or even thick-sliced Italian bread works for soaking up those delicious juices. Apple cider vinegar can substitute for white wine vinegar in a pinch.
Marinate the chicken for at least 24 hours, up to 3 days for maximum flavor and tenderness. Store the marinating meat in a covered container in the coldest part of your refrigerator. Leftover cooked spiedies keep for 3-4 days refrigerated and taste amazing reheated.
Step-by-Step Instructions for Lupos Spiedies
Follow my time-tested method and you’ll create authentic spiedies with incredible flavor every time.
👨🍳 Step 1: Create the Signature Marinade
In a large mixing bowl, whisk together the extra-virgin olive oil, white wine vinegar, and fresh lemon juice until well combined. This acidic base will tenderize the chicken while infusing it with bright, tangy flavor that’s essential to authentic spiedies.
Add the minced garlic cloves, chopped fresh basil, chopped fresh oregano, and chopped fresh mint to the bowl. The fresh mint is what gives Lupos spiedies their distinctive tang—don’t skip it! Stir in the freshly ground black pepper, salt, and red pepper flakes, whisking until all the herbs and spices are evenly distributed throughout the marinade.
The marinade should smell incredibly fragrant and herbaceous. I always taste a tiny bit on my finger to check the balance—it should be tangy, garlicky, and have a pleasant herbal complexity with just a hint of heat from the red pepper flakes.
🥘 Step 2: Marinate the Chicken Thoroughly
Add the 2-inch chicken breast cubes to the marinade and toss until every piece is completely coated. I use my hands for this—it ensures the marinade gets into every crevice of the chicken. Make sure no dry spots remain on any of the cubes.
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, but I strongly recommend 24 hours for maximum flavor penetration. During marinating, I give the bowl a good shake or stir every few hours to redistribute the marinade and ensure even coverage. The chicken will absorb those incredible Italian flavors and become incredibly tender.
🔥 Step 3: Thread and Grill the Spiedies
Remove the chicken from the refrigerator and let it sit at room temperature for 20 minutes before grilling. Thread the marinated chicken cubes onto metal skewers, leaving about ¼ inch between each piece for even cooking. Don’t pack them too tightly—you want the heat to circulate around each cube.
Preheat your grill to medium-high heat (around 400-425°F). Oil the grates well to prevent sticking. Place the skewers on the grill and cook for 12-15 minutes, turning every 3-4 minutes to char all sides evenly. You’ll know they’re done when the chicken reaches an internal temperature of 165°F and has beautiful golden-brown char marks on all sides.
Watch for flare-ups from the oil dripping—move skewers to a cooler part of the grill if flames get too high. The chicken should be juicy inside with slightly crispy, caramelized edges that capture all those herbs from the marinade.
🥖 Step 4: Serve in Fresh Italian Rolls
While the chicken rests for 3-5 minutes, slice the Italian bread rolls lengthwise without cutting all the way through—you want them to open like a book. I like to lightly toast the cut sides on the grill for 1-2 minutes until they’re warm and slightly crispy.
Using a fork, slide the hot chicken pieces off the skewer directly into each roll. The traditional method is to pull the chicken off with the bread itself, catching all those flavorful juices. Serve immediately while the chicken is still hot and the bread is soft enough to soak up all the delicious marinade. Each bite should deliver tender, herb-infused chicken with that signature tangy punch that makes Lupos spiedies legendary in upstate New York.
To make the authentic Lupos Spiedies recipe, you’ll need to start with the right ingredients. The traditional recipe calls for cubes of marinated meat, typically lamb or chicken, which are then skewered and grilled to perfection. For this recipe, we’re using lamb, but feel free to substitute with chicken or a combination of the two if you prefer.
Preparing the Marinade 🔪
The marinade is a crucial component of the Lupos Spiedies recipe, as it adds depth and complexity to the dish. To make the marinade, combine 1/2 cup of olive oil, 1/4 cup of white wine vinegar, 2 cloves of minced garlic, 1 teaspoon of dried oregano, and 1/2 teaspoon of salt in a bowl. Whisk the ingredients together until they’re well combined.
- 1 pound lamb, cut into 1-inch cubes
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 wooden skewers, soaked in water for 30 minutes
Grilling the Spiedies 🔥
Once the meat has marinated, it’s time to grill the spiedies. Preheat your grill to medium-high heat. Thread the marinated lamb cubes onto the skewers, leaving a small space between each piece. Grill the spiedies for 8-10 minutes, turning occasionally, until they’re cooked through and slightly charred.
💡 Pro tip: Make sure to soak the wooden skewers in water for at least 30 minutes before grilling to prevent them from catching fire.
Serve the Lupos Spiedies hot, garnished with a sprinkle of parsley and a side of your favorite Italian-inspired sides, such as garlic bread or a green salad. Buon appetito! 🍴
Tips & Tricks for Perfect Lupos Spiedies
These insider tips will help you master the authentic flavors that make Central New York spiedies legendary.
Ingredient Selection: Don’t substitute dried herbs for the fresh ones in Step 1—the fresh basil, oregano, and especially mint are what give Lupos spiedies their signature bright, tangy flavor. The fresh mint is crucial and can’t be replicated with dried. I buy my herbs the same day for maximum potency.
Marinating Technique: When marinating in Step 2, use a large zip-top bag instead of a bowl for better coverage. Remove excess air and massage the bag every few hours to redistribute the marinade. This ensures every chicken cube gets maximum flavor penetration.
Grill Temperature Control: In Step 3, maintain that 400-425°F temperature consistently. Too hot and the outside chars before the inside cooks; too cool and you lose those beautiful caramelized edges. I keep a spray bottle handy for any flare-ups from the olive oil. 🔥
Serving Pro Tip: Don’t skip toasting the rolls in Step 4—that 1-2 minutes on the grill makes all the difference. The warm, slightly crispy bread soaks up the flavorful juices without getting soggy, creating the perfect vehicle for your tender chicken.
Nutrition Facts
485kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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