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                                                                  These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash. A regional favorite of New York State's Southern Tier, their name derives from the Italian spiedino or spiedo ("skewer" and "spit"). This recipe first appeared in SAVEUR Issue #140 along with Brent Cox's story Summer Skewers.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 lb pork loin
                                                                  • Yes No 3/4 cup olive oil
                                                                  • Yes No 1/4 cup white wine vinegar
                                                                  • Yes No 5 tbsp diced mint
                                                                  • Yes No 5 tbsp diced parsley
                                                                  • Yes No 2 tbsp diced oregano
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No salt and pepper
                                                                  • Yes No 1 1/2 tsp crushed crushed red chili pepper
                                                                  • Yes No 2 italian hoagie rolls, toasted
                                                                  • Yes No lemon
                                                                  • In a large bowl, toss together pork, 1/4 cup oil, vinegar, 2 tbsp. mint, 2 tbsp. parsley, the oregano, lemon juice, bay leaf, and salt and pepper; cover with plastic wrap and chill for at least 3 hours and up to overnight. Soak six 8″ wooden skewers in water for 30 minutes; drain and set aside. In a small bowl, whisk remaining oil, mint, and parsley together with chile flakes, and season with salt and pepper; set sauce aside.
                                                                  • Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4″ below the broiler element and set oven to broil.) Thread four or five pork cubes onto each skewer. Transfer to grill (or foil-lined baking sheet), and cook, turning once, until charred and cooked through, about 10 minutes.
                                                                  • Place skewers on rolls; drizzle with sauce and serve with lemon wedges.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 3
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    grill
                                                                  • Yes No
                                                                    broil
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                    Supplies:
                                                                  • Yes No
                                                                    charcoal
                                                                  • Yes No
                                                                    foil

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