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
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, 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. 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.
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.
Rotis using the rotis burner. 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
your rotis burner on high. Rotis for 50
minutes or until done.
I15Y06P-1
32
