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I was first introduced to spiedies years ago while visiting with my wife’s brother in Binghamton, N.Y.
Spiedies are cubes of meat, typically lamb, but they can also be beef, pork, chicken or venison cubes, or a mix of them, marinated for many hours, often overnight, in a mixture of oil and vinegar with lots of garlic and green herbs and served on a type of hoagie bun.
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