(origin -- Endicott, New York, USA)
3 pounds meat (lamb, pork, chicken, or beef)
2/3 cup wine or cider vinegar
2/3 cup cooking oil
2 tsp. dried, crushed oregano
1 tsp. ground black pepper
2 tsp. salt
1 tsp. dried thyme
2 cloves garlic, chopped
3 Tbsp. mined parsley (fresh)
TT fresh mint sprigs (a few)
Cut meat into pieces suitable for a skewer (about 1-1/2 inch cubes)
Combine all the other ingredients, whisk well to form a temporary emulsion, and pour over meat.
Cover tightly and refrigerate at least overnight (2 days is better).
Place meat on skewers and cook over charcoal (or gas) on a grill until well done.
Serve on Italian bread as a sandwich, or a hoagie.
Serves about 6
