27
r
ile
ce
wing
matoes,
lamb cut into 1”
d
e.
ately thread
water
nd. Heat
oo thick, add 1 tbs.
e with kabobs.
ely chopped onion
clove garlic, minced
e
0 minutes. Remove from grill and cool
d chop
s.
STYLE
s or drumsticks
rt
the
eat for 40 minutes
nally with the remainder
mixture. Serve with
d lemon wedges.
. Fasten the second meat
or until done.
e:
½ stic
Salt, pepper,
seaso
the rod and
lance. Light rotisseries
control knob to high.
for
auce:
to
nts
inutes. Cook for
approximately 3 hours. The
basting sauce combined with
turkey drippings makes delicious
gravy.
Lemon
Pound flank steak to ¼ inch thickness o
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. Wh
meat is cooking, heat tortillas on grill. Sli
meat across grain in thin slices. Place on
hot platter. Squeeze lemon juice over.
Wrap meat and any of the follo
toppings in tortillas: chopped to
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
cubes
2/3 c. water, divided
¼ c. chopped onion
2 tbs. soy sauce
¼ c. vegetable oil, divide
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 marinad
On to four 12” skewers altern
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.
and peanut butter. Stir to ble
through. If sauce gets t
water. Serve sauc
EGGPLANT CAVIAR
1 large eggplant
2 tbs. olive oil
2 tbs. wine vinegar
2 tbs. fin
½
1 medium tomato, chopped salt and
pepper
Roast eggplant on gas grill over
medium flame, turning occasionally
until thoroughly cooked. This may tak
3
for handling. Strip off the skin an
eggplant finely. Add all the seasoning
Chill thoroughly and serve on toast.
CHICKEN TANDOORI
8 large chicken thigh
1 c. plain nonfat yogu
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
chicken and spread on the spit running
the rod on the fleshier side of the bone.
Bake using the rotisserie. Cook on
medium high h
basting occasio
of the marinade
sliced onions an
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
hook into the rack. Turn rotisserie
burner on high. Bake using the
rotisserie for 50 minutes
PORK ROAST
Apple cider vinegar basting sauc
1 c. apple cider vinegar
6 oz. water
k butter
parsley and garlic
ning
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
test for ba
burner. Turn
Use the above basting sauce
rotisserie baking
TURKEY
12 lb. turkey
Beer basting s
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
high. Combine all the ingredie
for basting sauce in a shallow
pan. Place it under the turkey 15
to 20 m
