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Speidis
Here is a recipe that works well for a crowd. It is popular in the Finger Lake Region of New York. Everyone who has tried it, likes it. I'm surprised it hasn't migrated to other regions of the country in the 40 years since my family learned of it. It is called a Seidi based on the fact that you don't need a plate to prepare this sandwich. You basically put a thin-sliced piece of Italian bread on your hand, use the bread to pull about 4 pieces of meat off the kabob and eat. No need for any spreads because the meat is highly seasoned.
Marinade:
1-1/2 cup oil
1/2 cup vinegar
2 T dried basil
2 T dried oregano
6 cloves garlic
1 T lemon juice
1 T dried parsley
2 T salt
2 T black pepper
1/2 cup red wine
This will marinate several pounds of meat (make enough marinade to completely cover however much meat you have.) Lamb or beef can be used. Use a good cut of meat and cube it into bite size pieces (about 3/4 inch). Marinate for 3 to 6 days, the longer the better. Then put the meat on skewers and grill. One skewer should make about 2-3 hand sized sandwiches.
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