A coworker of mine introduced us to spiedies a few years ago.   Spiedies are marinated cubes of meat that have been skewered and grilled.  Although they are best eaten on a sandwich, I've eaten them plain and even on pizza.  They can be made with chicken or pork, but most folks agree that the best spiedies are made from venison.

The longer you marinate your meat, the better it will be.  We highly recommend a minimum of four days of marinating prior to cooking.

There are several brands of spiedie marinade available.  Wingshooters.net highly recommends Lupo's marinade, which you can order from their website at http://www.spiedies.com. 

• 1 pound of venison, cut into one inch cubes.  Backstrap or tenderloin works best.
• ½ bottle of spiedie marinade
• 1 large onion
• 1 large bell pepper
• lots of mushrooms
• shredded cheese
• large sandwich rolls

 If you are using stew meat, make sure you trim away all of the fat and the silver sinews.  Marinate the meat for a minimum of four days.  Make sure that all of the meat is submerged in the spiedie sauce.  After the marination period, thread the cubes of meat on metal skewers. 

Start your grill, and get it very hot, maybe 400 degrees.  The trick is to sear the outside of the meat when it hits the grill so that the marinade remains inside.  Put the skewers on the grill and let them cook for 15-20 minutes, turning them every five minutes. 

While the meat is cooking, cut the pepper and onion into strips and sauté them.  Cut up the mushrooms and sauté them as well. 

For the bread, I've found that very large sandwich rolls work best.  Make sure that they are very deep rolls; you'll need a lot of room to hold the sandwich together.  I've found that bread baked in the deli/bakery of your local supermarket works best for this.  I like to wrap my rolls in foil and heat them up on the grill.  When everything is done, put it all together on the bread.