13Tangy Butterflied Leg of Lamb
1
⁄
4
cup packed brown sugar 1 clove garlic, minced
1
⁄
3
cup lemon juice
1
⁄
2
teaspoon salt
2 tablespoons Dijon mustard
1
⁄
4
teaspoon black pepper
2 tablespoons olive oil 1 butterflied leg of lamb, about 2.5 pounds
2 tablespoons soy sauce Non-stick cooking spray
1. Combine first 8 ingredients to make marinade. Mix well.
2. Position leg of lamb in shallow pan, and pour marinade over it. Cover and store in refrigerator overnight
or at least for 2-3 hours.
3. Spray Drip Pan, Shaft, Tower and Skewers with non-stick cooking spray.
4. Thread Skewers in lamb about 21⁄2-inches apart (6 cm). Keep lamb toward top of Skewers.
5. Position Skewers in Tower. Position Drip Tray, Shaft and loaded Tower in Rotisserie. Cover.
6. Cook on High using the Meat setting with the center element on for about 35 minutes for medium. Baste
with marinade periodically, if desired.
7. Slice into thin strips prior to serving.
Makes: 4 servings.
Easy Chicken and Vegetable Kabobs
6 chicken tenders, about 8 ounces (.23 kg) total
1
⁄
4
cup prepared Italian salad dressing, favorite kind
18 cherry tomatoes Non-stick cooking spray
12 medium mushrooms
1 green pepper, cut lengthwise into quarters,
and each quarter into 3 pieces
1. Cut chicken tenders crosswise into 3 equal pieces.
2. Combine chicken tenders, cherry tomatoes, mushrooms, green pepper and salad dressing in mixing bowl.
Stir to mix well.
3. If time permits, allow to marinate for 30 minutes, or longer.
4. Spray Drip Tray, Shaft, Tower and Skewers with non-stick cooking spray.
5. Thread chicken pieces and vegetables onto skewers, dividing chicken and vegetables evenly between
Skewers.
6. Position Skewers in Tower, then Drip Pan, Shaft and loaded Tower in Rotisserie. Cover.
7. Cook on High using the Poultry setting with the center element on for about 15 minutes.
8. Carefully remove Skewers prior to serving.
Makes: 2-3 servings.
Tasty Beef and Molasses Kabobs
1
⁄
4
cup molasses
3
⁄
4
pound (.30 kg) beef sirloin, cut into 1
1
⁄
2
-inch
1
⁄
4
cup soy sauce (4 cm) cubes
2 tablespoons vegetable oil 12 cherry tomatoes
2 tablespoons water 1 large onion, quartered, and each quarter cut
1 teaspoon dry mustard into 3 pieces
1 teaspoon fresh finely chopped ginger 1 small zucchini, cut lengthwise in half, and each
1 clove garlic, finely chopped half into 6 pieces
Non-stick cooking spray
1. Add molasses, soy sauce, oil, water, mustard, ginger, and garlic to large mixing bowl. Mix well to blend
ingredients.
2. Add meat cubes, cherry tomatoes, onion and zucchini to molasses mixture. Mix well to cover all meat and
vegetable pieces with marinade. Cover and allow mixture to marinate for 2 hours, or overnight in refrigerator.
3. Spray Drip Tray, Shaft, Tower and Skewers with non-stick cooking spray.
4. Thread meat pieces and vegetables onto Skewers, dividing meat and vegetables evenly between Skewers.
5. Position Skewers in Tower, then Drip Pan, Shaft and loaded Tower in Rotisserie. Cover.
6. Cook on High using the Meat setting with the center element on for about 15 minutes.
7. Carefully remove Skewers prior to serving.
Makes: 2-3 servings.