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
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 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.
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.
Rotis using the rotis burner. 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
your rotis burner on high. Rotis 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 spit rod. Place on the rod
and test for balance. Light rotis burner.
Turn control knob to high. Use the above
basting sauce for rotissing.
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. Light
rotis 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 a delicious gravy.
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