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Grilled Chicken Breast Serves 6
with Salsa Verde
1-2 tablespoons olive oil
6 chicken breast fillets
Salsa Verde
1 cup flat leaf parsley
½ cup dill
½ cup mint leaves
2 cloves garlic
1 tablespoon small capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper
¾ cup extra virgin olive oil
1. Preheat Kettle BBQ on SuperSear for 10
minutes.
2. Rub oil onto chicken breast fillets.
Cook chicken on hot ribbed or flat plate
uncovered, until browned on both sides
and cooked through. Remove from heat
and serve with Salsa Verde
3. To make the Salsa Verde, blend or process
all ingredients until a chunky sauce
texture is achieved.
Tip: Salsa Verde also goes very well with pan
fried fish fillets.
Beef fajitas Serves 4
600g skirt steak
½ cup orange juice
½ cup pineapple juice
½ cup soy sauce
1 red capsicum, sliced
1 yellow capsicum, sliced
1 red onion, sliced
½ iceberg lettuce, shredded
1 cup grated cheese
½ cup sour cream
½ cup salsa
1 avocado, chopped
8-12 flour tortillas, warmed
1. Trim any fat from beef. Place beef in a
deep dish and pour over the combined
juices and soy sauce. Marinate in
refrigerator for at least 2 hours.
2. Pre-heat Kettle BBQ on SuperSear for 10
minutes. Remove beef from marinade;
reserve liquid. Cook beef on hot ribbed or
flat plate for about 5 minutes each side or
until cooked as desired. Remove from grill
and cover with foil while the vegetables
cook.
3. Place vegetables on ribbed or flat plate
and cook for 2-3 minutes. Pour over some
of the reserved liquid over the vegetables
and cook for a further 1 minute. Remove
from heat.
4. Slice beef across the grain into thick
slices.
5. To serve fajitas, place a little of each
of the beef, vegetables and remaining
ingredients in the flour tortilla and roll up.
Recipes (continued)