1
19
chopping blade. Pulse until all are finely
chopped. Add the Parmesan and pulse
again until the cheese is chopped. Pulse
in the breadcrumbs, ¼ teaspoon (1 ml) of
salt, and ¼ teaspoon (1 ml) of pepper.
With the machine running, add the olive
oil through the feed tube until the mixture
comes together.
Lay the lamb out cut side up; evenly
spread the herb mixture over the surface
of the lamb. Fold the sides of the lamb in
and then roll the lamb. Secure well with
butcher’s twine and tie in 1- to 2-inch (2.5
to 5 cm) intervals. Season the outside of
the lamb with the reserved salt and
pepper.
Place the lamb on the roasting rack fitted
in the drip tray, with the smaller end of the
lamb on the bottom of the rack. Place in
the Cuisinart
®
Vertical Rotisserie and set
the temperature to 400°F (200°C). Set the
timer for 50 minutes. Check the lamb after
40 minutes – internal temperature should
be 140°F (60°C) for medium rare.
Allow roast to rest for at least 10 minutes
before slicing.
Nutritional information per serving:
Calories 310 (69% from fat) • carb. 3g •
pro. 21g • fat 23g • sat. fat 9g • chol. 75mg •
sod. 290 mg • calc. 60mg • fiber 0g
CURRIED CHICKEN
KEBABS
Treat yourself to this mildly spicy
Indian specialty. It pairs well with a
side of basmati rice.
Makes 4 servings.
1½
pounds (750 g) boneless,
skinless chicken breasts, cut
into 2-inch (5 cm) pieces
2
tablespoons (30 ml) Curry
Powder (page 11)
¼
cup (40 ml) coconut milk
½
cup (125 ml) nonfat plain
yogurt
Rinse chicken and pat dry with paper
towels; place in a bowl. Put the curry
powder, coconut milk and yogurt in a
large mixing bowl; blend until fully
combined. Cover the bowl with plastic
wrap; let marinate in the refrigerator for 3
to 4 hours. After the time has elapsed,
remove the chicken and thread onto the
provided skewers. Hang the skewers on
the roasting rack as instructed (page 8).
Place in the Cuisinart
®
Vertical Rotisserie
and set the temperature to 350°F (180°C).
Set the timer for 25 minutes. Internal
temperature should read 175°F. (80°C)
Nutritional information per serving:
Calories 240 (20% from fat) • carb. 4g •
pro. 41g • fat 5g • sat. fat 3g • chol. 100mg •
sod. 135mg • calc. 58mg • fiber 0g
ASIAN-STYLE TOFU
KEBABS
The Soy Ginger Marinade is a
wonderful complement to the tofu
and mixed vegetables.
Makes 4 servings.
7 to 8 ounces (200 - 230 g) extra firm
tofu, cut into 2-inch (5 cm)
pieces
4
ounces (115 g) eggplant, cut
into 1-inch (2.5 cm) pieces
1
large bell pepper, cut into
1-inch (2.5 cm) pieces
8
small mushrooms (1 to 2
inches [2.5 to 5 cm] in
diameter)
1
recipe Soy Ginger Marinade
(page 13)
Place all of the ingredients in a large
mixing bowl. Very gently toss to combine.
Cover the bowl with plastic wrap; let
marinate in the refrigerator for 1 to 2
hours. After the time has elapsed, thread
the tofu and vegetables onto the provided
skewers, starting with a pepper, then
eggplant, tofu, mushroom, another
eggplant, and ending with another
pepper. Hang the skewers on the roasting
rack as instructed (page 8).
Place in the Cuisinart
®
Vertical Rotisserie
and set the temperature to 450°F (230°C).
Set the timer for 30 minutes. Kebabs are
done when the vegetables begin to
brown.
Nutritional information per serving:
Calories 330 (60% from fat) • carb. 24g •
pro. 12g • fat 24g • sat. fat 3g • chol. 0mg •
sod. 1200mg • calc. 130mg • fiber 3g
MIDDLE EASTERN
SPICED CHICKEN AND
VEGETABLE KEBABS
Makes 4 servings.
¾
pound (375 g) skinless,
boneless chicken, cut into
2-inch (5 cm) pieces
1
medium bell pepper, cut into
1-inch (2.5 cm) pieces
6
ounces (170 g) winter squash,
cut into 1-inch (2.5 cm) pieces
8
small mushrooms (1 to 2
inches [2.5 to 5 cm] in
diameter)
¼
cup (50 ml) olive oil
2½
tablespoons (40 ml) fresh lime
juice
1
recipe Middle Eastern Rub
(page 11)
Rinse the chicken and pat dry with paper
towels. Place in a large mixing bowl and
toss with the vegetables, oil, lime juice
and rub. Cover the bowl with plastic wrap;
let marinate in the refrigerator for 1 to 2
hours. After the time has elapsed, thread
the chicken and vegetables onto the
provided skewers, starting with a pepper,
then squash, chicken, mushroom, and
ending with another pepper.
Hang the skewers on the roasting rack as
instructed (page 8).
Place in the Cuisinart
®
Vertical Rotisserie
and set the temperature to 400°F (200°C).
Set the timer for 40 minutes, or until
chicken is thoroughly cooked and
vegetables begin to brown.
Nutritional information per serving:
Calories 510 (53% from fat) • carb. 18g •
pro. 43g • fat 31g • sat. fat 5g • chol. 100mg •
sod. 650mg • calc. 73mg • fiber 4g
MARINATED SHRIMP
AND ROASTED
TOMATOES
Makes 4 servings.
²∕³
pound (300 g) large shrimp,
deveined and rinsed well
(do not remove the shells)
2
garlic cloves, crushed
1
scallion, chopped
¼
cup (50 ml) chopped fresh
parsley
¼
cup (50 ml) chopped fresh mint
¼
cup (50 ml) chopped fresh
cilantro
1
tablespoon (15 ml) extra virgin
olive oil
½
teaspoon (2 ml) sea or kosher
salt
¼
teaspoon (1 ml) freshly ground
black pepper
1
teaspoon (5 ml) lemon zest
16
cherry tomatoes
Toss the shrimp with all of the ingredients
together in a large mixing bowl. Cover the
bowl with plastic wrap; let marinate in the
refrigerator for about 1 hour. After the
time has elapsed, thread the shrimp and
tomatoes, alternately, onto the provided
skewers.
Hang the skewers on the roasting rack as
instructed (page 8).
Place in the Cuisinart
®
Vertical Rotisserie
and set the temperature to 450°F (230°C).
Set the timer for 16 to 18 minutes, or until
shrimp are opaque and thoroughly
cooked.
Nutritional information per serving:
Calories 90 (42% from fat) • carb. 4g •
pro. 9g • fat 5g • sat. fat 1g • chol. 65mg •
sod. 340mg • calc. 41mg • fiber 1g
