It was at a summertime fair in my hometown of Ithaca, New York, that young Tyler, a professionally picky eater who really just wanted to eat plain cold cuts on plain white bread, discovered something perfect: chicken that tasted like it had been marinated in Italian dressing, skewered and grilled over charcoal, and put onto a soft, white bun with absolutely nothing else on it. A chicken spiedie. This was during a time when I didn’t bring up food in conversation lest I be forced to try something unappealing, so I got to eat spiedies only once a year at the festival. Had I just spoken up, I would’ve discovered that spiedies were all around me, I just didn’t know where to look. They’re so popular near where I grew up that there’s an annual Spiedie Fest & Balloon Rally in nearby Binghamton! This recipe takes my favorite parts of several versions and throws some curveballs: mint and dill for brightness, and ground cardamom for an air of mystery. Spiedies make me heart New York more than ever! Was that cheesy or amazing? I’m going with both.
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