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Spiedie Hoagie

Chicken Skewer
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Experience the delightful flavors of Spiedies with coleslaw and lettuce, a perfect summer dish for grilling enthusiasts. Spiedies, a popular dish from upstate New York, consist of marinated meat skewers grilled to juicy perfection. Paired with crisp coleslaw and fresh lettuce in a toasted bun, this dish is sure to be a standout at any gathering.

Ingredients

Scale

2lb package of Palmer’s Marinated Chicken Spiedies

4–6 Bamboo Skewers (soak in water for an hour)

4–6 Italian Style Hoagie buns

½ lb Coleslaw

Romaine lettuce leaves (at least one per roll)

Instructions

1. Unwrap the marinated Spiedies meat and begin threading the pieces on the skewers, about 4 pieces per stick.

2. Preheat the grill to 500° F. and place skewers on the preheated grill and cook for 5 to 6 minutes. Periodically baste the kabobs with some of the reserved marinade while grilling.

3. Split the buns and brush with butter. Once toasted (about 1 ½ minutes) remove and set aside.

4. Turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes (165 degrees F.)

5. Let the chicken rest a few minutes.

6. To assemble, line each roll with a lettuce to prevent soggy buns, then dress with a coleslaw and then a chicken skewer.

7. Carefully remove the skewer, leaving behind the chicken on the roll. Enjoy!

Notes

Use a Meat Thermometer: Check the internal temperature of the chicken to ensure it reaches 165°F for safe consumption.

Preheat Grill: Make sure the grill reaches 500°F before placing the skewers on it. This ensures proper searing and even cooking.

Soak Skewers: If using wooden skewers, soak them in water for at least 30 minutes before threading the meat to prevent burning.

Find it online: https://palmersdirecttoyou.com/spiedie-hoagie/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.