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Pound flank steak to ¼ inch thickness or
flatten chicken breasts. Mix oil, limejuice
and seasonings in a zip lock bag. Add
meat and shake bag to coat the meat.
Refrigerate overnight or at least 6 to 8
hours. Wrap tortillas in foil. Remove meat
from marinade. Cook on a pre-heated gas
grill for 5 to 8 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.
On 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.
Bake using the rotisserie. 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 rotisserie burner on
high. Bake using the rotisserie 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 rotisserie
spit rod. Place on the rod and
test for balance. Light rotisseries
burner. Turn control knob to high.
Use the above basting sauce for
rotisserie baking
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 before placing the
turkey on the rotisserie spit rod.
Light rotisseries 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 delicious
gravy.
