SPIEDIES FROM BINGHAMTON, NEW YORK

1 cup oil
3/4 cup wine vinegar
1/8 cup sugar
1 onion, sliced and separated into rings
4 cloves garlic, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons dry thyme
1 1/2 teaspoons dry marjoram
1 1/2 teaspoons dry basil
1 1/2 teaspoons dry oregano
1 to 2 pounds boneless skinless chicken, cut into small chunks

Combine all ingredients except meat in a large bowl or zip-lock bag. (I use the bag.) Place cubed meat in this marinade and let it marinate in the refrigerator for about 3 days. (That's not a typo...three days.)

Place meat on skewers. Discard marinade.

Grill meat over medium coals until done, about 5 minutes.

TO SERVE:
Place meat cubes on a slice of Italian or French bread, folded over like a sub roll. If desired, mix a fresh batch of marinade, heat, and serve over the spiedies.

Source: James Jay Shields