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Chicken Soya Kebab
Chicken breasts, de-boned, skinned, cubed
1 tbsp (15 ml) lemon juice
1 1/2 tsp (7 ml) black pepper powder
2 tsp (10 ml) garlic paste
1 tsp (5 ml) salt
1 tbsp (15 ml) vegetable oil
2 tbsp (30 ml) soya sauce
Butter / vegetable oil for basting
Rub lemon juice on the chicken cubes and keep aside for 30 minutes.
Pat the chicken cubes dry and sprinkle black pepper powder over them.
Mix garlic paste, salt, oil, and soya sauce together; add the chicken cubes and
coat well. Marinate for 2-3 hours.
Skewer the chicken pieces 2 cm apart. Cook for 8 - 10 minutes or until
cooked, basting once thoroughly. To cook, follow directions in the ‘How to Use
Grill’ section.
Grilled Pineapple with Marshmallow Crème
1 fresh pineapple, peeled, cored
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
Combine brown sugar, juice, and cinnamon in a small bowl until smooth.
Spread this mixture on each side of each pineapple ring.
Grill pineapple for 2-5 minutes until sugar mixture melts and pineapple is
heated and tender. To cook, follow directions in the 'How to Use Grill'
section.
Top each slice with a small scoop of sorbet or marshmallow crème and serve
immediate.
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Booklet_SM-1069_ENG 4/23/08 1:54 PM Page 13