Pro tip: Marinate some meat cubes, put 'em on skewers, and grill. Apparently this particular version is known in the Binghamton NY area as "spiedies" (pronounced either "speedies" or "spy-dees"—the jury is still out according to a debate on my FB page). Just look at the ingredients list and you'll see that you can't really go wrong. I used boneless beef short ribs, but I may try half beef and half lamb next time. I can't remember what I served alongside—I think rice pilaf and salad. We ate every single morsel.
1 cup extra-virgin olive oil
¾ cup red wine vinegar
Grated zest of 1 lemon
¼ cup freshly squeezed lemon juice
4 garlic cloves, minced
1 bay leaf
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves
1 tablespoon chiffonaded fresh basil leaves
1 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
2 to 3 pounds beef, pork, venison, lamb, or chicken, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
1. Whisk together all the marinade ingredients in a large bowl.
2. Add the meat to the marinade and cover tightly, or transfer to resealable plastic bags and refrigerate for 24 to 36 hours (but only 10 to 12 hours for chicken—any longer and the meat will start to fall apart).
3. Preheat your gas grill to high.
4. Remove the meat from the marinade and thread onto metal skewers (or wooden ones that you have soaked in water for 30 minutes so they don't burn). The meat cubes can be placed quite close together. Season with salt and pepper.
5. Place the skewers directly over the flames. Allow the meat to cook, undisturbed, for 3 to 4 minutes, then use kitchen tongs to turn the skewers over and repeat on the other side. Continue turning them every couple of minutes until the meat is deeply crisp at its edges and cooked entirely through, another 5 to 7 minutes.
6. Allow the spiedies to rest on a cutting board for a few minutes, then remove the meat from the skewers and serve.