Pound flank steak to ¼ inch
thickness or flatten chicken
breasts. Mix oil, lime juice 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, 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
Parboil whole zucchini 5
minutes on your side burner or
until just tender. Drain and cut
into ½ inch slices. Thread
zucchini, tomatoes and
mushrooms alternately on each
of six skewers. Brush with
marinade made of Italian
dressing, Worcestershire
sauce, mustard and thyme. Grill
5 to 7 minutes turning and
basting occasionally. Sprinkle
liberally with Parmesan cheese.
P
reheat grill. Combine cheese,
condensed soup, milk, BBQ
sauce, oregano, salt and
pepper in a large mixing bowl.
Stir in potatoes until well coated.
Turn into well buttered1-1/2
quart rectangular baking dish.
Cover dish with aluminum foil.
Bake covered 25 minutes on
medium with the lid of your BBQ
grill closed. Remove foil and
continue baking 15 minutes
longer or until potatoes are
tender. Let stand 5 minutes
before serving.
VEGETABLE KABOBS
3 medium-sized zucchini
12 cherry tomatoes
12 fresh mushrooms
Grated Parmesan cheese
FAJITAS
1-1/2 lb. flank steak or boned
chicken breasts
2 tbs. oil
½ cup limejuice
½ tsp. salt
½ tsp. celery salt
¼ tsp. garlic powder
½ tsp. pepper
¼ tsp. oregano
¼ tsp. cumin
Flour tortillas lemon
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.
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