Skillet Pork Spiedies with Greek-Style Vegetables

Technically, I suppose, these should not be called spiedies unless they are cooked on a skewer. However, in Binghamton cubes of meat marinated in spiedie marinade are usually called spiedies regardless of how they are cooked. And while you can make your own spiedie marinade I really like the bottled ones sold by Salamida and Lupo’s, two local companies. Even though spiedies are not well known outside of the Southern Tier of New York, spiedie marinade is now widely available in the Eastern US.

Locals in Binghamton argue endlessly about whether spiedies are of Greek or Italian origin. I suspect that although the name is Italian, the marinade is Greek because it always contains mint. No matter, though, they go very well with anything from an Italian roll to Greek-style vegetables as I have done here, garnished with tzatziki.

Skillet Pork Spiedies


  • Pork shoulder, trimmed and cut in 1” cubes
  • Spiedie marinade


Put the pork cubes in a large plastic bag and add enough spiedie marinade to cover well. Close the bag squeezing out as much air as possible. Refrigerate at least overnight; preferably for a couple of days. (Any spiedies that you do not use right away can be frozen in the bag.)

Set a rack 4 inches below the broiler and preheat on high. Heat a large cast iron skillet first over medium heat then when well warmed over very high heat until very hot. Remove the spiedies from the bag, letting any excess drip back, and place in the hot skillet. Turn off the heat and place under the broiler for about 10 minutes or until done and lightly browned.

Greek-Style Potatoes


  • 3 medium firm potatoes, scrubbed and cut into large dice
  • 2 cloves garlic, crushed then minced
  • 1 tsp. each dried thyme and dried rosemary or 1 Tbsp. each fresh, chopped
  • ½ cup chicken stock
  • 2 Tbsp. extra virgin olive oil
  • Kosher salt and freshly ground black pepper


Preheat over to 350°. Combine the garlic, herbs, stock, and olive oil in large bowl. Add the potatoes and toss until well coated. Spread the potatoes in a single layer in a baking and scrape anything left in the bowl over them. Sprinkle with kosher salt and a good grind of black pepper. Cover the dish tightly with aluminum foil and bake until the potatoes are tender, about 30 minutes. If the potatoes have stuck to the baking dish, just scrape them up with a nylon spatula.

Greek-Style Green Beans and Tomatoes


  • 6 ounce French-cut green beans
  • ½ medium onion, chopped
  • 2 cloves garlic, minced
  • 2 Roma tomatoes, peeled, seeded, and chopped
  • 1 Tbsp. each chopped fresh parsley and oregano
  • ¼ chicken stock or water
  • Salt and pepper to taste


Sauté the onions and garlic until soft, about 5 minutes. Add the green beans, tomatoes, herbs, and stock. Stir to combine, cover, and simmer for about 15 to 20 minutes. Uncover, raise the heat a bit, and reduce the stock or water until nearly evaporated. Taste and adjust seasoning.



  • 1 cup low-fat plain yoghurt
  • 1 cucumber, peeled and seeded
  • Kosher salt, about 1 tsp.
  • 1 Tbsp. each chopped fresh mint and parsley
  • 2 garlic cloves, crushed and minced
  • 1 Tbsp. lemon juice


Line a strainer with cheesecloth and put the yoghurt in it to drain for at least 30 minutes. Grate the cucumber, place in a colander, sprinkle with the salt, and allow to sit for 30 minutes.

Rinse the cucumber well to remove the salt then twist in a kitchen towel to remove as much water as possible. Combine in a bowl with the yoghurt, herbs, garlic, and lemon juice. Set aside in the refrigerator for at least one hour before serving.


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