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RECIPES RECIPES
OREGANO LAMB KEBABS
Serves 4
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon chopped garlic
1 tablespoon dried oregano leaves
1lb (500g) boneless lamb loin - cut into
1¼ in (3 cm) cubes
Freshly ground black pepper
Wooden skewers, soaked in water
To serve;
Salad leaves
Black olives
Crumbled feta cheese
Preheat grill to ‘SEAR’ temperature 1.
setting until the LCD screen no longer
displays 'HEATING'.
Combine oil with lemon juice and garlic 2.
in a large mixing bowl. Add lamb and
allow to marinate for 30 minutes before
threading onto 4 kebab skewers.
Season each kebab generously with 3.
pepper and place on grill.
Allow the top plate to rest lightly on lamb. 4.
Cook for 4-5 minutes.
Serve with crusty bread and a Greek salad
of salad leaves, black olives and crumbled
feta cheese.
ROAST BEEF KEBABS
Serves 4
1.5lb (750g) baby octopus, cleaned
2 tablespoons olive oil
2 tablespoons Thai style sweet chili sauce
Juice and zest of 1 lime
1 teaspoon minced garlic
Freshly ground pepper
To garnish;
Lime wedges
Cilantro sprigs
To serve;
Lightly steamed vermicelli noodles
Preheat grill to ‘SEAR’ temperature 1.
setting until the LCD screen no longer
displays 'HEATING'.
In a large mixing bowl combine octopus 2.
with oil, chili sauce, lime zest, juice and
garlic. Toss well to combine and season
with pepper.
Place octopus on preheated grill and 3.
lower the top plate.
Remove from grill and serve on top of
vermicelli noodles, garnish with lime
and cilantro.
MARINATED NEW YORK
CUT STEAK
Serves 4
1 cup red wine
2 tablespoons olive oil
1 tablespoon Dijon style mustard
1 teaspoon minced garlic
4 New York cut steaks, cut 1¼ in
(3cm thick)
To serve;
Creamy mashed potato
Crisp green salad
Preheat grill to ‘SEAR’ temperature 1.
setting until the LCD screen no longer
displays 'HEATING'.
Combine wine, oil, mustard and garlic 2.
in a screw top jar and shake well. Place
steaks in a shallow dish, pour over
marinade.
Allow to marinate at room temperature 3.
for 30 minutes to 1 hour.
Remove steaks from marinade and 4.
place on grill. Cook for 3 minutes for
medium rare.
Serve with creamy mashed potato and a
crisp salad.
NOTE:
If using a marinade recipe or
pre-marinated meats from your
meat retailer, drain excess marinade
off and dab with paper towels
before placing on the grill. Some
marinades contain high sugar levels
which can scorch on the grill plate
when cooked.
ATLANTIC SALMON STEAK WITH
TARRAGON AND PEPPER CRUST
Serves 4
2 tablespoons olive oil
2 tablespoons dried tarragon leaves
freshly ground black pepper
4 Atlantic salmon steaks – weighing
approx 6oz (180g) each
To garnish;
Lime or lemon wedges
To serve;
Steamed baby potatoes
Preheat grill to ‘SEAR’ temperature 1.
setting until the LCD screen no longer
displays 'HEATING'.
Combine oil with tarragon and a 2.
generous and coarse grinding of black
pepper.
Brush salmon on both sides with mixture 3.
and place on grill.
Adjust the grilling height control to just 4.
touch the top of the fish steak.
Allow to cook for 2 minutes for fish to be 5.
golden on the outside and ‘rosy’ pink on
the inside. Cook a further 2 minutes to
cook through.
Remove from grill and serve immediately
with the steamed potatoes.