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GRILL COOKING CHART
In blender, process 1/3 c. water,
onion, soy sauce, 2 tsp. oil and the
next 8 ingredients until smooth.
Pour over meat cubes and marinate
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
kabobs with oil. Grill 7-8 minutes
each side.
Bring marinade to boil on the side
burner in a saucepan. Add
remaining 1/3 c. water and peanut
butter. Stir to blend. Heat through. 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. finely chopped onion
½ clove garlic, minced
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 handling. Strip off the
skin and chop eggplant finely. Add
all the seasonings. Chill thoroughly
and serve on toast.
Preheat grill. Combine cheese,
condensed soup, milk, BBQ sauce,
oregano, salt and pepper in a large
mixing bowl. Stir in potatoes until
well coated. Turn into well
buttered1-1/2 quart rectangular
baking dish. Cover dish with
aluminum foil. Bake covered 25
minutes on medium with the lid of
your BBQ grill closed. Remove foil
and continue baking 15 minutes
longer or until potatoes are tender.
Let stand 5 minutes before serving.
VEGETABLE KABOBS
3 medium-sized zucchini
12 cherry tomatoes
12 fresh mushrooms
Grated Parmesan cheese
Parboil whole zucchini 5 minutes on
your side burner or until just tender.
Drain and cut into ½ inch slices.
Thread zucchini, tomatoes and
mushrooms alternately on each of
six skewers. Brush with marinade
made of Italian dressing,
Worcestershire sauce, mustard and
thyme. Grill 5 to 7 minutes turning
and basting occasionally. Sprinkle
liberally with Parmesan cheese.
FAJITAS
1-1/2 lb. flank steak or boned
chicken breasts
2 tbs. oil
½ cup limejuice
½tsp. salt
½ tsp. celery salt
¼ tsp. garlic powder
½ tsp. pepper
¼ tsp. oregano
¼tsp. cumin
Flour tortillas lemon
Pound flank steak to ¼ inch
thickness or flatten chicken breasts.
Mix oil, lime juice and seasonings in
a zip lock bag. Add meat and shake
bag to coat the meat. Refrigerate
overnight or at least 6 to 8 hours.
Wrap tortillas in foil. Remove meat
from marinade. Cook on a pre-
heated gas grill for 5 to 8 minutes on
each side. While meat is cooking,
heat tortillas on 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, taco sauce.
BEEF AND LAMB KABOBS
Serve 4
½ lb. boneless sirloin or beef cut
into 1” cubes
½ lb. boneless loin of lamb cut into
1” cubes
2/3 c. water, divided
¼ c. chopped onion
2 tbs. soy sauce
¼ c. vegetable oil, divided
1 tbs. dark brown sugar
1 tbs. fresh lemon juice
2 cloves garlic, minced
¼ tsp. ground cumin
¼ tsp. ground coriander
¼ tsp. ground turmeric
1/8 tsp. ground red pepper
1/8 tsp. ground ginger
1 red pepper cut into chunks
1 large banana, cut into chunks
8 small mushrooms
1/3 c. smooth peanut butter
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