Sunbeam Kettle King, Instruction Booklet

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3. Cut capsicum and onions into pieces
slightly smaller that the lamb. Skewer
about 3 pieces each of meat and
vegetables onto the bamboo skewers.
4. Preheat Kettle King on SuperSear for 10
minutes.
5. Cook skewers, turning until browned on all
sides and cooked as desired.
Beef Skewers with Satay Makes approx
Dipping Sauce 24 skewers
1 kg rump steak
2 tablespoons soy sauce
1 teaspoon sesame oil
1 clove garlic, crushed
1 tablespoon grated fresh ginger
24 small wooden skewers
Satay sauce
1 cup crunchy light peanut butter
½ cup water
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon sweet chilli sauce
(no seed variety)
1 clove garlic, crushed
1 teaspoon palm sugar
1. Trim fat from steak and cut into 2 cm
cubes. Combine steak with soy, sesame
oil, garlic and ginger in a large bowl.
Refrigerate for several hours or overnight.
2. To make satay sauce, combine all
ingredients in a small saucepan. Cook,
over a low heat until the ingredients come
together and thicken slightly.
Tip:
If making sauce in advance and then
reheating, you may need to add a little water
to thin the mixture down.
3. Preheat Kettle King on SuperSear for 10
minutes. Thread meat onto skewers.
4. Cook skewers on grill plate until browned
all over and just cooked through. Brush
with a small amount of the peanut sauce
before serving if desired or leave plain and
serve sauce as a dipping sauce.
Spicy Middle Eastern
Chicken Skewers
Serves 4
750g thigh fillets
1 tablespoon lemon juice
1 tablespoon Moroccan seasoning spice mix
1 clove garlic, crushed
2 tablespoons olive oil
12 small wooden skewers
1. Trim fat from thigh fillets and cut into bite
size pieces.
2. Combine remaining ingredients in a large
bowl. Refrigerate for several hours or
overnight.
3. Pre heat Kettle King on SuperSear for 10
minutes.
4. Thread chicken onto skewers. Cook
skewers on grill plate, turning until
chicken is browned and cooked through.
Serving suggestion:
Serve chicken with a
cucumber mint dipping sauce.
Recipes (continued)