Gastroback 42504 Design Grill-Barbecue Advanced - Manual (Page 19)

TERIYAKI CHICKEN FILLETS
Serves 4
1 tablespoon mirin
2 tablespoons soy sauce
2 teaspoons caster sugar
2 teaspoons cooking sake
2 chicken breast fillets, halved lengthways
To serve;
Lemon wedges
Steamed rice
Salad of green leaves
Preheat Professional Grill until the Heating light turns off.
1. Combine mirin, soy sauce, sugar and sake. Place chicken in a stainless steel baking dish
and pour prepared marinade over. Allow to stand for 30 minutes before cooking.
2. Place chicken on grill and allow top plate to gently rest on chicken.
3. Cook for 4-5 minutes until chicken is cooked through.
4. Remove and allow to rest for 5 minutes before serving on a bed of steamed rice.
Garnish with lemon wedges and accompany with a salad of green leaves.
OREGANO LAMB KEBABS
Serves 4
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon chopped garlic
1 tablespoon dried oregano leaves
500g lamb loin, cut into 3 cm cubes
freshly ground black pepper
Wooden skewers, soaked in water
To serve;
Salad leaves
Black olives
Crumbled fetta cheese
Preheat Professional Grill until the Heating light turns off.
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