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Cut 1 pound of meat into skewer-size pieces, as if you were making a shish kebab 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon black pepper 1/4 teaspoon red pepper flakes 1 tablespoon oregano 1/4 teaspoon caraway seeds 2 cloves garlic, minced 2 tablespoons Worcestershire sauce Juice of 1 lemon 2 tablespoons olive oil 1/4 cup vinegar 1/4 cup water 1/2 cup wine 2-3 mint leaves Soft Italian bread rolls, submarine rolls, muffaleta buns or hot dog buns

Cut the meat into bite-size or skewer-size pieces and set aside. Combine the rest of the ingredients and place half of the mixture into a plastic freezer bag, which you can seal tight. Set aside the other half to use on the sandwiches. Drop the meat into the bag and squeeze the bag so all ingredients are well mixed and coat each piece of meat. Place into your refrigerator for a least one day, up to five days. Turn it once in a while to keep all the meat wet. Run skewers through the pieces of meat and place on your grill. Grill until the meat is nicely done. Pick up the skewer of meat and place it inside the roll or bun like placing it into a glove. Pull the skewer out and you have your sandwich. Chicken is the most popular Spiedie in Binghamton, and almost everyone adds some of the reserved marinade as a dressing on the sandwich. Enjoy. Readers with questions or comments for Dave Kessler may write to him in care of this publication.