Weber Weber Charcoal Grill, 41093 manual Recipes, Whole Roast Chicken, Spicy Lamb Kebabs

4	BARBECUING GUIDE
POULTRY	THICKNESS OR WEIGHT	APPROXIMATE BARBECUING TIME
Chicken breast, boneless, skinless	6 oz (170 g)	8-12 min. Direct Medium
Chicken thigh, boneless, skinless	4 oz (113 g)	8-10 min. Direct Medium
Chicken pieces, bone-in breast/wing		30-40 min. Indirect Medium
Chicken pieces, bone-in leg/thigh		40-50 min. Indirect Medium
FISH	THICKNESS OR WEIGHT	APPROXIMATE BARBECUING TIME
Fish, fillet or steak	1/4 in. to 1/2 in. (0.6 to 1.25 cm)	3-5 min. Direct High
	1/2 in. to 1 in. (1.25 to 2.5 cm)	5-10 min. Direct High
	1 in. to 1 1/2 in. (2.5 to 4 cm)	10-12 min. Direct High
Fish, whole	16 oz (0.45 kg)	15-20 min. Indirect Medium
VEGETABLES	THICKNESS OR WEIGHT	APPROXIMATE BARBECUING TIME
Asparagus		6-8 min. Direct Medium
Corn maize, husked		10-15 min. Direct Medium
in husk		25-30 min. Direct Medium
Mushroom, shiitake or button		8-10 min. Direct Medium
Portabello		12-15 min. Direct Medium
Onion	1/2 in. (1.25 cm) slices	8-12 min. Direct Medium
Potato	1/2 in. (1.25 cm) slices	14-16 min. Direct Medium
Courgette/Zucchini	Halved	6-8 min. Direct Medium
	1/2 in. (1.25 cm) slices	4-6 min. Direct Medium

RECIPES

WHOLE ROAST CHICKEN

Indirect Medium

1 whole chicken, 4-5 lbs. (1.8 - 2.25 kg) Cooking oil

Salt and freshly ground pepper

Rinse chicken and pat dry with paper towels. Twist wing tips under back and tie legs together with string. Brush entire outer surface of chicken with oil and lightly season with salt and pepper. Place chicken, breast side up, on the cooking grate and barbecue until the internal temperature reaches 180°F/82°C in the thickest part of the thigh and 170°F/77°C in the breast, 1-1⁄4 to 1-1⁄2 hours. Transfer chicken to serving platter; let stand 10 minutes before carving.

Makes 4 to 6 servings.

SPICY LAMB KEBABS

Direct Medium

For the marinade: 1⁄2 cup olive oil

1⁄4 cup red wine vinegar

1 tablespoon lemon juice

2 tablespoons grated orange rind

1 green onion and top, chopped 1⁄4 teaspoon ground cinnamon 1⁄8 teaspoon ground cloves

2 lbs. (0.9 kg) lean lamb, cut into 1 1/2 in. (3.8 cm) cubes

To make the marinade: Combine the marinade ingredients in a shallow, glass baking dish or plastic bag. Refrigerate, covered, 4 to 6 hours. Drain lamb; reserve marinade. Pour reserved marinade into a small sauce pan. Bring to a boil over high heat and boil for 1 full minute. Arrange lamb on 4 to 6 skewers. Barbecue lamb over Direct Medium heat to medium doneness, about 10 minutes, turning and basting with the reserved marinade once halfway through barbecuing time.

Makes 4 to 6 servings.

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