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2 Tablespoons Minced Fresh Basil
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2 Cloves Garlic
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Prepare the vegetables and place them in a large bowl or food storage bag. Combine the marinade ingredients and pour the marinade over the vegetables. Cover and marinate 1 to 2 hours at room temperature. Drain off the marinade and skewer the vegetables on the Kabob Rods. Rotate the skewered vegetables for 20 to 25 minutes until the vegetables are slightly brown, but still crunchy. Remove the Kabobs from the Gear Wheels and slide the vegetables off onto serving plates. Serves 6.
Merlot Marinated Leg of Lamb
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One Leg of Lamb (4 ½ to 5 Pounds) Boned and Tied
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1 Cup Merlot or Other Dry Red Wine
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½Cup Soy Sauce
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4 Cloves Garlic; Minced
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2Tablespoons Dried Oregano
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1Tablespoon Dried Rosemary
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1Tablespoon Coarsely Ground Pepper
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Combine the soy sauce, Merlot, garlic, oregano, rosemary, and pepper in a deep bowl. Add the lamb and turn it to coat with marinade. Cover and chill at least 6 hours or up to a day, turning the meat over several times. Remove the lamb from the marinade, reserving marinade for basting. Place the lamb on the Spit Rods. Cook for 1 hour, 15 to 30 minutes or until the internal temperature reaches 160 Fahrenheit degree for medium, basting several times during the last 10 minutes. Serves 6 to 8.
Ginger Teriyaki Chicken
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4 Pound Whole Chicken
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½Cup Soy Sauce
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½Cup Dry White Wine
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