Nexgrill 720-0033 User Manual
Page 23
VEGETABLE KABOBS
medium-sized zucchini
s
2 fresh mushrooms
e
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
h
ickness or flatten chicken
d
o coat the
ght or at
ast 6 to 8 hours. Wrap tortillas in
e
las on
n or beef cut
2/3 c. water, divided
cloves garlic, minced
in
tsp. ground coriander
turmeric
und red pepper
inger
s
e, 2 tsp. oil and the
nts until smooth.
e
bs
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
r
in a
d marinate
rs in the
d
f
1 c. soy sauce
egar
on cube
or basting sauce
dding
eer to it. Place pan under the ribs
bs
e the
f
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.
a
EEF AND LAMB KABOBS
B
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
22