Fire Roasted Chicken Kabobs

2 pounds boneless, skinless chicken breast
3 lemons
1 small onion, peeled
1 pinch saffron
1 tablespoon salt
1 teaspoon black pepper

Trim chicken and cut into 2-inch chunks and place in a glass or stoneware bowl.

Cut the lemons in half and juice into the bowl, add the rinds as well.

Coarsely chop the onion and add with the salt and black pepper.

Grind the saffron in with a lump of sugar in a mortar and pestle, place the powder in a cup and add 1/2 cup boiling water. Allow to cool before using.

Add the saffron tea to the bowl and mix well, cover and let chicken marinate for 12 hours.

When ready to cook light the grill and while it is getting hot thread the chicken onto metal skewers. You may add any vegetables you like to the kabobs.

When the grill is hot, cook the kabobs until done and serve with rice and salad of your choice.

Barbecued Lamb

Posted by BBQGURU at recipegoldmine.com 6/26/01 4:01:51 pm

Source: 2000 National Lamb Cook-off winner. This is courtesy of Chef Paul Kirk who is a 7 time National BBQ Champion..the MOST successful BBQer on the planet.

1 leg of lamb (7 to 9 pounds) or 2 racks
    of lamb, trimmed, or 6 to 8 lamb chops or steaks
Lamb Seasoning
Raspberry Mint Barbecue Sauce and Glaze

Lamb Seasoning (Rub)
1/4 cup dried brown sugar
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons Hungarian paprika
2 tablespoons lemon pepper
1 tablespoon chili powder
1 teaspoon cayenne
1/2 teaspoon oregano leaves
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon whole celery seed

Combine the sugar, garlic salt, onion salt, paprika, pepper, chili powder, cayenne, oregano, ginger, coriander, and celery seeds in a bowl and mix well. Store in an airtight container in a cool dry place.

Raspberry Ginger Barbecue Sauce
2 cups ketchup
3 tablespoons fresh ginger, peeled and grated
4 cloves garlic, pressed
1 1/2 cups Melba sauce (raspberry sauce)
1/4 cup brown sugar, packed
1/4 cup clover honey
1/4 cup fresh squeezed orange juice
2 tablespoons Grand Marnier or other orange flavored liquor
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons cider vinegar
1 tablespoon orange zest
2 scallions, chopped
2 teaspoons ground chipotle pepper
1 teaspoon ground allspice
1 teaspoon sea salt

Combine the ketchup, ginger, garlic, Melba sauce, sugar, honey, orange juice, Triple Sec, Worcestershire sauce, soy sauce, vinegar, zest, scallions, chipotle, allspice, salt in a saucepan and bring to a boil, stirring constantly. Reduce heat and simmer stirring occasionally, for 30 minutes. Strain and remove the scallions. Yield about 5 cups.

Raspberry Mint Barbecue Sauce and Glaze
3 cups Raspberry Ginger Barbecue Sauce
1 1/2 cups mint jelly

Combine the raspberry barbecue sauce and the mint jelly in a saucepan and heat, stirring until melted and blended. About 10 minutes. Don’t let the sauce boil. Use as a glaze and as a sauce.

Yield about 4 1/2 cups.

Whichever cut of lamb that you wish to use, trim as desired. Season the meat on all sides and barbecue, grill or smoke. Remember when direct grilling and using this seasoning to turn the meat often so it doesn’t caramelize.

Shish Kebab

This is a recipe from St. George Antiochian Orthodox Church, Phoenix, Arizona. It is a cross-cultural Arabic church which celebrated its 10th annual International Food Festival in February 1998.

3 pounds boneless leg of lamb or
    3 pounds top sirloin of beef
2 teaspoons allspice
3 tablespoons lemon juice
1/4 cup olive oil
2 tablespoons Worcestershire sauce
1/2 cup chopped parsley
1 cup finely minced onion
2 cloves garlic, crushed

Cut meat into 1-inch cubes. Place in a bowl and add the remaining ingredients. Turn meat to coat. Refrigerate several hours or overnight, turning occasionally.

When ready to grill, skewer meat. Grill over hot coals 10 to 20 minutes until cooked to desired stage.

Makes 6 to 8 servings.

Basque Barbecue Leg of Lamb

1 (6 to 7 pound) leg of lamb or 1 whole lamb

Marinade
3 tablespoons salt
1 teaspoon pepper
5 cloves garlic, pressed
1/2 cup vegetable oil
2 large lemons, juiced

The day before serving, mix all marinade ingredients. Place in a pint jar and shake well.

Remove excess fat from lamb without breaking the parchment-like fell, leaving a little fat in order to enhance flavor. Using a small brush, spread surface of meat well with marinade. Place lamb in a large pan, cover, refrigerate overnight or for 24 hours. Baste occasionally with marinade.

The following day, remove meat from refrigerator at least 40 minutes before cooking time, in order to bring to room temperature. Heat coals. Either lay leg of lamb on grill or place on a spit. Turn meat over every 15 minutes. Cook to desired doneness.

Transfer meat to a pan and let rest for 10 minutes before carving. (Resting meat makes it firm and easier to carve.)

Total cooking time: approximately 2 1/2 hours.

Serves 8 to 10.

Serve with Chenin Blanc wine.

Barbecue Butterflied Leg of Lamb

1 (6 pound) leg of lamb, boned
    trimmed and butterflied

Marinade
1 cup catsup
1/4 cup Worcestershire sauce
Few drops Tabasco? sauce
1 teaspoon chili powder
1 cup water
1/4 cup brown sugar, firmly packed
1 teaspoon celery salt
1 teaspoon salt

Combine sauce ingredients in a 2-quart pan. Bring to a simmer, but do not boil. Remove from heat and pour over lamb. Marinate overnight in refrigerator.

Barbecue lamb 8 to 10 inches from hot coals for about 50 minutes, turning often and basting every 10 to 15 minutes. DO NOT OVERCOOK. It should be crisp on the outside and pink inside.

Calypso Lamb

1 leg of lamb, boned and butterflied, or 1 lamb roast
1 cup chicken broth
1/3 cup rum
1/4 cup fresh lime juice
2 tablespoons brown sugar
1/2 teaspoon ground allspice
1/4 teaspoon each salt and pepper
2 cloves garlic, minced
1 (15 ounce) can juice-packed sliced peaches

Rinse lamb and place in a re-sealable plastic bag. Add remaining ingredients except peaches to bag and seal. Marinate in the refrigerator for several hours or overnight.

Remove meat from marinade and place on a grill over medium heat; cook for about 15 to 20 minutes per side or until cooked to desired doneness.

Place marinade in a small saucepan and cook until reduced by half.

Slice meat and place on a platter with peaches; drizzle with reduced marinade.

Makes 8 servings.

Grilled Lemon Pepper Chicken (George Foreman Grill)

Posted by bettyboop at recipegoldmine.com 1/3/2002 8:54 am

1 cup Italian dressing (I use Ken’s Fat Free Italian)
2/3 cup powdered lemonade-flavored drink mix
2 1/2 teaspoons black pepper
6 boned and skinned chicken breast halves

In a medium bowl, combine the dressing, lemonade mix, and pepper. Add the chicken, cover, and marinate in the refrigerator for at least 8 hours or overnight.

Preheat the grill to medium-high heat. Place the chicken on the grill, discarding the excess marinade. Grill the chicken for 12 to 15 minutes, or until no pink remains, turning the breasts halfway through the grilling.