1. Whisk marinade ingredients together in a shallow baking dish .
2. Add fillets, toss to coat with marinate. Cover and marinate for up to
30 minutes in the refrigerator.
3. To cook, follow directions in the How to Use the Panini Press or How
to Use the Flat Grill sections.
4. Preheat with the Grill Plates installed.
5. Cook until a thermometer reads 145°F/65°C in the thickest part of the
fillet.
Chicken Soya Kebab
2
boneless chicken breasts cubed
1 tbsp (15 ml)
lemon juice
1/2 tsp (3 ml)
ground black pepper
2 tsp (10 ml)
garlic paste
1 tsp (5 ml)
salt
1 tbsp (15 ml)
vegetable oil
2 tbsp (30 ml)
soya sauce
butter or vegetable oil for basting
1. Rub lemon juice on the chicken cubes and keep aside for 30 minutes.
2. Pat the chicken cubes dry and sprinkle black pepper powder over them.
3. Mix garlic paste, salt, oil, and soya sauce together; add the chicken
cubes and coat well. Marinate for 2-3 hours.
4. Skewer the chicken pieces 2 cm (3/4”) apart.
5. Preheat with the grill plates installed.
6. To cook, follow directions in the How to Use the Panini Press or How
to Use the Flat Grill booklet sections.
7. Cook until the internal temperature reads 82°C/180°F.
Grilled Pineapple with Marshmallow Crème
1
fresh pineapple, peeled, cored and sliced in rings
1/2 cup (125ml)
brown sugar
2 tbsp. (30 ml)
lemon juice
1/4 tsp. (1.5 ml)
cinnamon
3 cups (750 ml)
pineapple sorbet OR 1 cup marshmallow crème
1. Combine brown sugar, juice and cinnamon in a small bowl until
smooth.
2. Spread the mixture on each side of the pineapple rings.
3. Preheat with the grill plates installed.
4. To cook, follow directions in the How to Use the Panini Press or How
to Use the Flat Grill booklet sections. .
5. Grill pineapple until sugar mixture melts and pineapple is heated and
tender.
6. Top each slice with a small scoop of sorbet or marshmallow crème
and serve immediately.
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