The term "spiedie" is derived from the Italian�spiedo�meaning�spit. The regional dish called�spiedini�or�spidducci�in�Abruzzo, Italy, most closely resembling spiedie, uses cubes or balls of goat meat, lamb, chicken or beef on a skewer
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The original idea for the spiedie was brought by�Italian�immigrants to upstate New York in the early 1920s. The specific origin of the spiedie is disputed. Traditionally, the early�Broome County�spiedie was made only from spring lamb, but currently most commercial restaurants prepare spiedies using chicken or pork. The "chicken category" was added to the Spiedie Fest cook - off in 1987, and quickly became the most popular meat choice. ,
The spiedie is a marinated meat cut into cubes local to Binghamton in the central Southern Tier of New York State, and somewhat more broadly known and enjoyed throughout Central New York. A spiedie consists of cubes of chicken, pork, lamb, veal, venison or beef. The meat cubes are marinated overnight or longer, then grilled on spits over a charcoal pit
