t least 6 to 8 hours. Wrap
d gas grill
at
ollowing toppings in
atoes, guacamole,
sauce.
S
beef cut into 1in.
b cut into 1in.
ly thread
kabobs with oil.
ach side.
e side burner in
1/3 c. water
tbs.
erve sauce with kabobs.
opped salt and
epper
ium
ughly
0 minutes.
and cool for handling.
hop eggplant
onings. Chill
on toast.
e ingredients in a large
d marinate the chicken
e refrigerator. Drain the
fleshier side of the bone.
rie. Cook on
0 minutes
ionally with the remainder
Serve with
. At the beginning of the
ed
ouple
until
is accordion
e
ing the
or until
done
PORK
Apple
1 c. a
6 oz.
½ stic
Salt, d garlic
seasoning
2 oz. lemon juice
ours to 2 hours
room temperature
it on the rotisserie
on the rod and
ht rotisseries
knob to high.
basting sauce for
e 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.
overnight or a
tortillas in foil. Remove meat from
marinade. Cook on a pre-heate
for 5 to 8 minutes on each side. While me
is cooking, heat tortillas on grill, slice meat
across
grain in thin slices. Place on hot
platter. Squeeze lemon juice over. Wrap
meat a
nd any of the f
tortillas: chopped tom
sour cream, and taco
BEEF AND LAMB KABOB
Serve 4
½ lb. boneless sirloin or
cubes
½ lb. boneless loin of lam
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 12in. skewers alternate
meat, pepper, banana and mushrooms.
Preheat grill. Brush the
Grill 7-8 minutes e
Bring marinade to boil on th
a saucepan. Add remaining
and peanut butter. Stir to blend. Heat
through. If sauce gets too thick, add 1
water. S
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, ch
p
Roast eggplant on gas grill over med
flame, turning occasionally until thoro
cooked. This may take 3
Remove from grill
Strip off the skin and c
finely. Add all the seas
thoroughly and serve
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 th
mixing bowl an
for 8 hours in th
chicken and spread on the spit running
the rod on the
Bake using the rotisse
medium high heat for 4
basting occas
of the marinade mixture.
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
rack and to its center, penetrate
the second rib w
ith the point
end of the spit and push it
between
the meat. Skip a c
and continue the process
the entire rack
pleated. Fasten
the second meat
hook into the rack. Turn rotisseri
burner on h
igh. Bake us
rotisserie for 50 minutes
.
ROAST
cider vinegar basting sauce:
pple cider vinegar
water
k butter
pepper, parsley an
10 lbs. pork roast
Time: 1-1/2 h
Bring pork to
before placing
spit rod. Place
test for balance
. Lig
burner. Turn control
Use the above
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 th
37
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