30
GRILL RECIPE SUGGESTION
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.
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 spit rod. Place on the rod
and test for balance. Light rotis burner. Turn
control knob to high. Use the above basting
sauce for rotissing.
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. Light rotis
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 a delicious gravy.