14Ginger Herb Shrimp Kabobs
1
⁄
2
cup fresh oregano, finely chopped 3 slices (
1
⁄
2
-inch/1.27 cm) fresh pineapple, cut
1
⁄
2
cup fresh sage, finely chopped into cubes
1
⁄
2
cup orange juice 1 green pepper, cut into 1
1
⁄
2
-inch (4 cm) pieces
1
⁄
4
cup lime juice 1 medium navel orange, sliced
1
⁄
4
-inch (.64 cm)
2 teaspoons fresh chopped ginger thick, and each slice quartered
2 teaspoons hot sesame oil Non-stick cooking spray
1 pound (.45 kg) shrimp, peeled and deveined
1. Combine oregano, sage, orange juice, lime juice, ginger and sesame oil in large mixing bowl. Mix well.
2. Add shrimp, pineapple, green pepper and orange pieces. Stir to thoroughly coat ingredients. Let stand at
room temperature for 15 minutes.
3. Spray Drip Tray, Shaft, Tower and Skewers with non-stick cooking spray.
4. Thread shrimp, green pepper and fruit pieces onto Skewers, dividing shrimp, green pepper and fruit
evenly between Skewers.
5. Position Skewers in Tower, then Drip Pan, Shaft and loaded Tower in Rotisserie. Cover.
6. Cook on High using the Poultry setting with the center element on for about 10 minutes.
7. Carefully remove Skewers prior to serving.
Makes: 6 servings.
Jerk Chicken with Raspberry Sauce
Jerk Rub: Chicken Pieces:
1
⁄
3
cup chives 6 bone-in chicken breast halves,
2 tablespoons garlic powder about 5 pounds (2.27 kg) total
1 tablespoon brown sugar 2 tablespoons olive oil
1 tablespoon dried onion flakes Non-stick cooking spray
1 tablespoon ginger
1 tablespoon oregano Glaze:
1 tablespoon red pepper 2 tablespoons butter or margarine
1 tablespoon salt
1
⁄
2
medium onion, finely chopped
2 teaspoons allspice 1 jar (13 oz./369g) raspberry preserves
2 teaspoon black pepper 1 tablespoon lemon juice
2 teaspoons coriander 1 tablespoon olive oil
1 teaspoon cinnamon 1
1
⁄
2
teaspoons jerk rub
1
⁄
2
teaspoon cloves 1
1
⁄
2
teaspoons red vinegar
1
⁄
2
teaspoon nutmeg
1. Combine all jerk rub ingredients in a plastic bag and mix well.
2. Reserve 11⁄2teaspoons; set aside.
3. Brush chicken pieces with 2 tablespoons olive oil. Then drop 2 chicken pieces at a time into plastic bag
with jerk rub. Shake well to coat pieces. Transfer coated pieces to shallow pan and store in refrigerator
overnight.
4. Spray Drip Tray, Shaft, Tower and Skewers with non-stick cooking spray.
5. Position chicken pieces on Skewers. Then position Skewers in Tower.
6. Position Drip Tray, Shaft and loaded Tower in Rotisserie. Cover.
7. Cook on High using the Poultry setting with the center element on for 45 minutes.
8. While chicken is cooking, combine butter or margarine and onion in small saucepan. Sauté until onion is
soft. Add remaining ingredients and heat until preserves are simmering. Drizzle glaze over chicken pieces
after 15 and 30 minutes of cooking.
9. Serve Jerk Chicken with any remaining glaze.
Makes: 6 servings.