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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, and 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
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.
On 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.
CHICKEN TANDOORI STYLE
8 large chicken thighs or drumsticks
1 c. plain nonfat yogurt
½ c. lemon juice
2 tsp. salt
½ tsp. cayenne
½ tsp. black pepper
½ tsp. crushed garlic
½ tsp. grated ginger
1 tbs. corn oil
Combine all the ingredients in a large
mixing bowl and marinate the chicken for
8 hours in the refrigerator. Drain the
chicken and spread on the spit running
the rod on the fleshier side of the bone.
Bake using the rotisserie. Cook on
medium high heat for 40 minutes basting
occasionally with the remainder of the
marinade mixture. Serve with sliced
onions and lemon wedges.
SPARE RIBS
Marinade:
1 c. soy sauce
½ c. honey
½ c. vinegar
½ c. dry sherry
2 tsp. chopped garlic
2 tsp. sugar
1 c. water
1 chicken bouillon cube
1 can beer for basting sauce
Marinade ribs for 3 hours. Use
marinade for basting by adding
beer to it. Place pan under the ribs
and baste frequently. To cook ribs
select lean, meaty ribs and
accordion pleat them with your
spit. Slide four-prong meat hook
down the length of spit and
tighten. At the beginning of the
rack and to its center, penetrate
the second rib with the pointed
end of the spit and push it
between the meat. Skip a couple
and continue the process until the
entire rack is accordion pleated.
Fasten the second meat hook into
the rack. Turn rotisserie burner on
high. Bake using the rotisserie for
50 minutes or until done.
PORK ROAST
Apple cider vinegar basting sauce:
1 c. apple cider vinegar
6 oz. water
½ stick butter
Salt, pepper, parsley and garlic
seasoning
2 oz. lemon juice
10 lbs. pork roast
Time: 1-1/2 hours to 2 hours
Bring pork to room temperature
before placing it on the
rotisserie spit rod. Place on the
rod and test for balance. Light
rotisseries burner. Turn control
knob to high. Use the above
basting sauce for rotisserie
baking
TURKEY
12 lb. turkey
Beer basting sauce:
1 can beer
12 oz. water
1 stick butter
1 tsp. salt
1 tsp. pepper
½ tsp. garlic flakes
1 tsp. parsley
Thaw the bird completely.
Wash inside out. Securely tie
the legs and wings before
placing the turkey on the
rotisserie spit rod. Light
rotisseries burner. Turn to high.
Combine all the ingredients for
basting sauce in a shallow pan.
Place it under the turkey 15 to
20 minutes. Cook for
approximately 3 hours. The
basting sauce combined with
turkey drippings makes
delicious gravy.
Summary of Contents for 720-0138-NG
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