Sunbeam GC7800 Lamb, Mediterranean Kebabs with Tahini Yoghurt Serves, Topping, Tahini yoghurt

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Lamb.

Mediterranean Kebabs with Tahini Yoghurt Serves 4

Kebabs

1kg lamb leg steaks, trimmed, cut into 2cm cubes

4 Tablespoons olive oil

1 lemon, washed

1/2 cup white wine

2 large cloves garlic, peeled and sliced

Topping

1 small Spanish onion, finely chopped

3 fresh tomatoes, seeded and chopped

1/4 bunch fresh basil leaves, finely shredded

Tahini yoghurt

125ml low fat plain yoghurt

1/4 cup tahini

Freshly cracked seasoned pepper

Soak 12 bamboo skewers in water (preferably overnight)

In a large bowl combine the lamb cubes and olive oil. Cut the lemon in half, squeeze juice over lamb and leave the skin halves in the marinade. Add in wine and garlic. Marinate meat for 30 minutes or longer if time allows overnight (up to 2 days).

The next day thread meat onto skewers.

Mix together the onion, tomatoes and basil in a bowl, set aside.

Mix together the yoghurt, tahini, pepper, set aside.

Preheat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook kebabs (6) at a time in two batches for 8-10 minutes each batch. Wrap kebabs in foil after cooking.

Serve kebabs sprinkled with combined onion, tomatoes and parsley, top with a generous dollop of tahini yoghurt dressing.

Note:

Tahini can be found in good deli’s or health food stores.

Tahini is a ground sesame seed paste.

Shallot, Garlic & Lime Lamb Cutlets

Serves 4

16 x 50g meaty frenched lamb cutlets

2 green shallots, finely sliced

4 Tablespoons sesame oil

3cm piece fresh ginger, grated 3 Tablespoons mirin

1 lime

Place cutlets into a bowl. Drizzle over sesame oil and mirin. Add shallots, ginger and lime zest. Cut lime in half, juice over lamb. Cover and refrigerate for 30 minutes or overnight.

Preheat grill for 3-5 minutes. Spray grill plates with cooking spray. Cook cutlets 6-7 minutes. (2 batches)

Serve with green leafy vegetables and baked sweet potato.

Note:

Mirin is a sweet Chinese white wine.

Mirin is available from good Asian grocery stores.

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Contents Café Contact Grill Take care when removing food from the grill/press Sunbeam’s Safety PrecautionsUse well away from walls and curtains Contents Features of your Café Contact Grill & Sandwich Press Has undergone 5 cycles DuPont In-House Abuse Test Gently close the lid Using your Café Contact Grill and Sandwich PressHints for best results when grilling Bread rolls may also be toasted with desired filling Hints for best results when toasting snacksWash the drip tray in warm soapy water Care and CleaningContact Grill Recipes Tasty Burgers BeefRecipe suggestion Pepper Steak500g beef sirloin or backstrap, trimmed of fat and sinue Thai Style Beef SaladSalad Cup dry roasted cashew nutsMediterranean Kebabs with Tahini Yoghurt Serves LambTopping Tahini yoghurtServe with boiled fragrant rice or mixed salad leaves Thai Lamb CutletsGreek Lamb Souvlaki 700g trim lamb, diced Kebab skewers, soaked in waterThyme & Rosemary Pork Medallions Serves PorkSatay Skewers Sweet Pork MedallionsThai Style Chicken PoultryMustard Seed & Tarragon Chicken Breasts Serves Chicken Vegetable KebabsOriental Snapper Fillets SeafoodSalmon and Potato Cakes Tandoori Prawn SkewersGarlic Prawns Small squid/calamari tubes, cleanedStuffed Calamari Mediterranean OctopusFry bacon on flat hotplate of Contact Grill until crisp Barbecued SnapperCitrus Salmon Place cutlets in a shallow dishHealthy Bean Burgers VegetableAntipasto Vegetables Bunch asparagus, trimmedIsland Style Marinade MarinadesItalian Style Marinade Sandwich Press Recipes Flavoured Spreads Toasted Snacks Gourmet Delights

GC7800 specifications

The Sunbeam GC7800 is a powerful and versatile garment steamer designed to make clothing care effortless and efficient. This model is part of Sunbeam's commitment to providing high-quality household appliances that cater to the modern consumer's needs. With a sleek design and robust features, the GC7800 is an essential tool for anyone who values a polished appearance and cares for their clothing.

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