In a large bowl, combine olive oil, lemon juice, vinegar, and sugar. Add garlic, bay leaf, red pepper, thyme, basil, oregano, salt and pepper; stir until well blended.
Place prepared meat in a large re-sealable plastic bag set into a shallow dish. Pour marinade mixture over meat and close bag. Marinate in the refrigerator for a least 24 hours and up to 3 days; turn bag occasionally to distribute marinade. Remove meat from refrigerator and let stand in marinade at room temperature for 2 hour; drain, reserving marinade.
Preheat barbecue grill.
Thread 4 to 5 cubes of meat onto each metal skewer. Place onto the prepared hot grill and cook approximately 8 to 10 minutes or until done to your preference, basting with reserved marinade. Remove from grill and serve immediately.
To serve, fold the bread over the contents of the skewer and pull the skewer out, leaving the meat sandwiched within the bread.
Makes 6 servings.
* Use boneless and skinless chicken breasts, pork tenderloin, top round steak, or leg of lamb.
Spiedie Sandwich Recipe: https://whatscookingamerica.net/History/Sandwiches/Spiedie.htm