Nexgrill 720-0033 User Manual

Page 23

VEGETABLE KABOBS

medium-sized zucchini

2 fresh mushrooms

ucchini 5 minutes

til just

d cut into ½ inch

ini, tomatoes

ternately on

ers. Brush with

arinade made of Italian dressing,

ce, mustard and

yme. Grill 5 to 7 minutes turning

nkle

-1/2 lb. flank steak or boned

ickness or flatten chicken

o coat the

ght or at

ast 6 to 8 hours. Wrap tortillas in

las on

n or beef cut

2/3 c. water, divided

cloves garlic, minced

tsp. ground coriander

turmeric

und red pepper

inger

e, 2 tsp. oil and the

nts until smooth.

oil on the side

anut

ough.

nely chopped onion

clove garlic, minced

andling. Strip off the skin and

oroughly and

rve on toast.

CKEN TANDOORI STYLE

large chicken thighs or

nonfat yogurt

c. lemon juice

in a

d marinate

rs in the

1 c. soy sauce

egar

on cube

or basting sauce

dding

eer to it. Place pan under the ribs

e the

ck is

erie burner on

3
12 cherry tomatoe
1
Grated Parmesan chees

Parboil whole z
on your side burner or un
tender. Drain an
slices. Thread zucch
and mushrooms al
each of six skew
m
Worcestershire sau
th
and basting occasionally. Spri
liberally with Parmesan cheese.

FAJITAS

1
chicken breasts
2 tbs. oil
½ cup limejuice
½ tsp. salt
½ tsp. celery salt
¼ tsp. garlic powder
½ tsp. pepper
¼ tsp. oregano
¼ tsp. cumin
Flour tortillas lemon

¼ c. chopped onion
2 tbs. soy sauce

c. vegetable oil, divided

Pound flank steak to ¼ inc
th
breasts. Mix oil, limejuice an
seasonings in a zip lock bag. Add
meat and shake bag t
meat. Refrigerate overni
le
foil. Remove meat from marinade.
Cook on a pre-heated gas grill for
5 to 8 minutes on each side. Whil
meat is cooking, heat tortil
grill. Slice meat across grain in
thin slices. Place on hot platter.
Squeeze lemon juice over. Wrap
meat and any of the following
toppings in tortillas: chopped
tomatoes, guacamole, sour cream,

nd taco sauce.

EEF AND LAMB KABOBS

Serve 4
½ lb. boneless sirloi
into 1” cubes

½ lb. boneless loin of lamb cut into
1” cubes

CHI

¼
1 tbs. dark brown sugar
1 tbs. fresh lemon juice
2
¼ tsp. ground cum
¼
¼ tsp. ground
1/8 tsp. gro
1/8 tsp. ground g
1 red pepper cut into chunks

nana, cut into chunk

1 large ba
8 small mushrooms
1/3 c. smooth peanut butter

rocess 1/3 c. water,

In blender, p
onion, soy sauc
next 8 ingredie
Pour over meat cubes and marinat
about 4 hours, turning
occasionally. Drain and reserve
marinade. Onto to four 12”
skewers alternately thread meat,
pepper, banana and mushrooms.
Preheat grill. Brush the kabo
with oil. Grill 7-8 minutes each
side.

Bring marinade to b
burner in a saucepan. Add
remaining 1/3 c. water and pe

eat thr

butter. Stir to blend. H
If sauce gets too thick, add 1 tbs.
water. Serve sauce with kabobs.

EGGPLANT CAVIAR

1 large eggplant
2 tbs. olive oil
2 tbs. wine vinegar
2 tbs. fi
½
1 medium tomato, chopped salt
and pepper

Roast eggplant on gas grill over
medium flame, turning
occasionally until thoroughly
cooked. This may take 30 minutes.
Remove from grill and cool for
h
chop eggplant finely. Add all the
seasonings. Chill th
se

8
drumsticks
1 c. plain
½
2 tsp. salt

tsp. cayenne

½
½ tsp. black pepper
½ tsp. crushed garlic
½ tsp. grated ginge
1 tbs. corn oil

Combine all the ingredients
large mixing bowl an

e chicken for 8 hou

th
refrigerator. Drain the chicken an
spread on the spit running the rod
on the fleshier side of the bone.

Rotisserie using the rotisserie
burner. Cook on medium high heat
for 40 minutes basting
occasionally with the remainder o
the marinade mixture. Serve with
sliced onions and lemon wedges.

SPARE RIBS

Marinade:

½ c. honey
½ c. vin
½ c. dry sherry
2 tsp. chopped garlic
2 tsp. sugar
1 c. water
1 chicken bouill
1 can beer f

Marinade ribs for 3 hours. Use
marinade for basting by a
b
and baste frequently. To cook ri
select lean, meaty ribs and
accordion pleat them with your
spit. Slide four-prong meat hook
down the length of spit and
tighten. At the beginning of the
rack and to its center, penetrat
second rib with the pointed end o
the spit and push it between the
meat. Skip a couple and continue
the process until the entire ra
accordion pleated. Fasten the
second meat hook into the rack.
Turn your rotiss