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Pound flank steak to ¼ inch
thickness or flatten chicken breasts.
Mix oil, lime juice and seasonings
in a zip lock bag. Add meat and
shake bag to coat the meat.
Refrigerate overnight or at least 6
to 8 hours. Wrap tortillas in foil.
Remove meat from marinade.
Cook on a pre-heated gas grill for
5 to 8 minutes on each side. While
meat is cooking, heat tortillas on
grill. Slice meat across grain in thin
slices. Place on hot platter.
Squeeze lemon juice over. Wrap
meat and any of the following
toppings in tortillas: chopped
tomatoes, guacamole, sour cream,
taco sauce.
BEEF AND LAMB KABOBS
Serve 4
½ lb. boneless sirloin or beef cut
into 1” cubes
½ lb. boneless loin of lamb cut into
1” cubes
2/3 c. water, divided
¼ c. chopped onion
2 tbs. soy sauce
¼ c. vegetable oil, divided
1 tbs. dark brown sugar
1 tbs. fresh lemon juice
2 cloves garlic, minced
¼ tsp. ground cumin
¼ tsp. ground coriander
¼ tsp. ground turmeric
1/8 tsp. ground red pepper
1/8 tsp. ground ginger
1 red pepper cut into chunks
1 large banana, cut into chunks
8 small mushrooms
1/3 c. smooth peanut butter
Preheat grill. Combine cheese,
condensed soup, milk, BBQ sauce,
oregano, salt and pepper in a large
mixing bowl. Stir in potatoes until
well coated. Turn into well
buttered1-1/2 quart rectangular
baking dish. Cover dish with
aluminum foil. Bake covered 25
minutes on medium with the lid of
your BBQ grill closed. Remove foil
and continue baking 15 minutes
longer or until potatoes are tender.
Let stand 5 minutes before serving.
VEGETABLE KABOBS
3 medium-sized zucchini
12 cherry tomatoes
12 fresh mushrooms
Grated Parmesan cheese
Parboil whole zucchini 5 minutes
on your side burner or until just
tender. Drain and cut into ½ inch
slices. Thread zucchini, tomatoes
and mushrooms alternately on
each of six skewers. Brush with
marinade made of Italian dressing,
Worcestershire sauce, mustard
and thyme. Grill 5 to 7 minutes
turning and basting occasionally.
Sprinkle liberally with Parmesan
cheese.
FAJITAS
1-1/2 lb. flank steak or boned
chicken breasts
2 tbs. oil
½ cup limejuice
½ tsp. salt
½ tsp. celery salt
¼ tsp. garlic powder
½ tsp. pepper
¼ tsp. oregano
¼ tsp. cumin
Flour tortillas lemon
In blender, process 1/3 c. water,
onion, soy sauce, 2 tsp. oil and the
next 8 ingredients until smooth.
Pour over meat cubes and
marinate about 4 hours, turning
occasionally. Drain and reserve
marinade. Onto to four 12”
skewers alternately thread meat,
pepper, banana and mushrooms.
Preheat grill. Brush the kabobs
with oil. Grill 7-8 minutes each side.
Bring marinade to boil on the side
burner in a saucepan. Add
remaining 1/3 c. water and peanut
butter. Stir to blend. Heat through.
If sauce gets too thick, add 1 tbs.
water. Serve sauce with kabobs.
EGGPLANT CAVIAR
1 large eggplant
2 tbs. olive oil
2 tbs. wine vinegar
2 tbs. finely chopped onion
½ clove garlic, minced
1 medium tomato, chopped salt
and pepper
Roast eggplant on gas grill over
medium flame, turning
occasionally until thoroughly
cooked. This may take 30 minutes.
Remove from grill and cool for
handling. Strip off the skin and
chop eggplant finely. Add all the
seasonings. Chill thoroughly and
serve on toast.
Grill Recipe Suggestions
continued
