Ingredients

1/2 tsp. crushed red pepper
4 garlic cloves crushed
1/2 tsp. cumin
4 tsp. French mustard
3/4 tsp. turmeric
1 1/4 tsp. ginger
1 tsp. rosemary
1 tsp. lemon pulp
1 1/2 Tbsp. sugar
1 tsp. salt
3 Tbsp. poppy seeds
1/2 C. vinegar
2 pounds beef roast
3 bay leaves
2 cloves
2 onions chopped
1/3 C. tomato puree

Cooking Instructions

In a glass or plastic bowl, combine first nine ingredients. Add meat and toss to coat. Cover and let marinate for 24 hours, stirring occasionally. When ready to cook, thread meat on metal skewers and grill over hot coals until meat reaches desired doneness, about 10-15 minutes. Remove meat from skewers and serve on long Italian rolls or hot dog buns. Yield: 8 servings. This is our favorite cookout dish, and it’s very good served with a salad. This recipe originated here in my hometown in the 1930’s. Our meat preference for speidis is venison, but we use others when it’s not available.

“But He answered and said, “It is written, ‘MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'” (Mat 4:4)