The Super Speedy Spiedie Wrap
This recipe has probably been invented before. 
As I was making it, I gloated that perhaps I was concocting something new, but then the realization hit me that spiedies are really, really popular, and people have been making wraps for thousands of years (hello, falafel!)… so maybe I’m having a delusion of grandeur.. but these are SO GOOD!!! I threw these together today for lunches. This is perhaps the easiest and fastest recipe, ever. These would be great for dinner, too, with lots of fruit and finger veggies (like olives, carrots, chickpeas, etc).
One other note: the Salamida Brothers Spiedie marinade is crucial to the recipe. It is STUPENDOUS stuff. The Salamida dudes sent me a free bottle to blog about it (ta daa), but I’ve been using Salamida since I was 15 years old, living in Southern New York where spiedies are a regional dish. The marinade is not expensive, and I only used half a bottle for this recipe (I could have used even less, I discovered). But if you want a wrap that will send people to your feet, kissing them in gratitude, use the Salamida stuff. You won’t regret it! Here in New York, it’s every where at the grocery stores (no grocery store would dare not sell it, there’d be riots!), but if your local area does not have it, you can order online here. And if you place an order, use the discount code SAUCE3 at Spiedie.com, you will get 15% off your order! Coupon code is good until April 1st.
Here goes:
Super Speedy Spiedie Wrap
serves 62 to 3 pounds of beef, trimmed of fat
1 large white onion, sliced thickly
sliced red pepper
kale, destemmed and washed
Salamida Brothers Spiedie Marinade
Slice the beef. Thinner is better– I did mine a little too thickly.
Slice the onions(s) (thick slices is better).
Put the meat and onions in an air-tight container. Dump in enough Salamida marinade to cover everything. Stir well. Cover the container and refrigerate, anywhere from 12 to 72 hours.
Take out the meat and onions from the container, and place in a large saucepan. Do not add water or oil to the saucepan! Set the pan on medium-high and allow the meat and onions to sizzle. Discard any remaining marinade.
Allow the meat to cook, about 7-10 minutes. The onions will soften but should not get mushy.
Slice some red peppers and kale and set on a dish. Set some flat bread in a dish. When the meat is done, pile it into a prepared wrap and DEVOUR.
Additional yummies to add to the table for wraps can be: lettuce, spinach, feta cheese, marinated olives, marinated garlic cloves, green peppers, chickpeas, sliced American cheese, and etc. You can do so much with this recipe. It makes a terrific healthy dinner, and it only takes 10 minutes to cook!!! I love it. I think this will be my new favorite recipes. I am “into” kale very much these days. I have always liked it, but I recently realized that it can be purchased at my local grocery store. Yum! It’s SO healthy for you– it’s not exactly a wonder-working adult acne cure, but it has calcium, iron, and protein. I’m going to be growing it fresh on my garden this year, to use as a supplement for my salads.
And by the way, if you don’t want to use beef, you can also use chicken or pork with the Salamida Spiedie marinade. Salamida also makes a nice marinade for chicken, too, which is superb. I am going to be making these all summer long. Yay!
