minutes longer or until potatoes are tender. Let stand 5 minutes before serving.
VEGETABLE KABOBS
3
12cherry tomatoes
12fresh mushrooms Grated Parmesan cheese
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.
FAJITAS
2 tbs. oil
½cup limejuice
½tsp. salt
½tsp. celery salt ¼ tsp. garlic powder
½tsp. pepper
¼tsp. oregano
¼tsp. 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
BEEF AND LAMB KABOBS
Serve 4
½lb. boneless sirloin or beef cut into 1” cubes
½lb. 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
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
29
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
½c. lemon juice
2 tsp. salt
½tsp. cayenne
½tsp. black pepper
½tsp. crushed garlic
½tsp. 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
½c. honey
½c. vinegar
½c. 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