For those of you not from the Binghamton area who have started hearing about our regional awesomeness called the Spiedie, I present to you another public service: My family's Spiedie Sauce recipe.

You need 1-2 pounds of cubed meat: Lamb, Pork, Chicken or Venison. Cut into 1 inch cubes. You also need either VERY fresh sliced Italian Bread or sub rolls.

Sauce:
1/2 Cup Olive Oil or Veg Oil
6 Tablespoons of vinegar
2 Cloves of garlic, minced
2 Tablespoons Parsley
2-3 Mint Leaves or mint sauce
1 Teaspoon Basil (or fresh basil)
1 Tablespoon salt

(adjust quantity to make sure you can marinate the meat thoroughly. Put in the fridge for 24-72 hours in a container in a big ziploc bag shake it up a few times a day to make sure every chunk of meat is encountering awesomeness. Take out and let come to room temperature before grilling.)

Grilling:
Hot grill. You can skewer them on spiedie skewers or do like I do and just throw them on the grill and turn them with tongs. Don't overcook. When done, put them in a bowl and cover tightly with foil until serving. Optionally, use more sauce to give them one last bath right now. (Fresh sauce, don't cross contaminate)

Serving:
Put them on the bread or rolls. Eat them. Don't you dare use ketchup.