CROSSRAY cooking masterclass recipes
Greek Style Lamb Cutlets
Heat setting:
4 burner barbecue
Pre-heat for 5 minutes to 300 degrees
All burners on high (lid closed to heat)
Ingredients:
1 kilogram Lamb (chops)
½ cup Olive Oil
⅓ cup Fresh Lemon Juice
3 teaspoons Dried Oregano
2 teaspoons Rosemary (chopped)
4 Garlic Cloves (minced)
add Salt And Pepper
Salad
Tomatoes, cucumber, onion, green pepper, feta, olives and extra virgin olive oil for taste.
Instructions
Combine all the marinade ingredients and mix well (olive oil, fresh lemon juice, dried oregano, rosemary, garlic, salt and pepper).
Pour marinade over the lamb chops and allow to marinate for at least 10 minutes (a few hours is preferable).
Grill lamb chops until caramelised on the outside and blushing pink in the centre. Stand the lamb chops up on their fat side to make sure the fat renders and becomes crisp and golden. This should not take more than 5 minutes.
Allow to rest for 5 minutes then serve with tzatziki and a fresh slice of side lemon for flavour.
Toss together the tomatoes, cucumber, onion, green pepper, feta, and olives and arrange over a platter. Top salad with lamb cutlets. Serve with tzatziki and lemon wedges.
Grilled Salmon Kebabs
Heat setting:
4 burner barbecue
Pre-heat for 5 minutes to 300 degrees
All burners on high (lid closed to heat)
Ingredients:
1 kilo Skinless Wild Salmon Fillet (cut into 1-inch pieces – makes on average 5-6 kebabs)
2 tablespoons Fresh Oregano (chopped)
2 teaspoons Sesame Seeds
¼ teaspoon Red Pepper Flakes (crushed)
2 Lemons (very thinly sliced into rounds)
Add Olive Oil Cooking Spray
1 teaspoon Kosher Salt
25 Bamboo Skewers (soaked in water 1 hour
Instructions
Mix oregano, sesame seeds, and red pepper flakes in a small bowl to combine; set spice mixture aside.
Beginning and ending with salmon, thread salmon and folded lemon slices onto skewers alternating salmon and lemon slices.
Spray the fish lightly with olive oil and season kosher salt and the pre-made spice mixture.
Grill the fish, turning occasionally, until fish is opaque throughout, about 6-8 minutes total.
Greek Style Chicken Gyros
Heat setting:
4 burner barbecue
Pre-heat for 5 minutes to 300 degrees
All burners on high (lid closed to heat)
Ingredients:
5 Kilos Skinless Free-range chicken maryland fillets (serves 10-15 people)
Add spice mix to your liking: A combination of salt, pepper, paprika, oregano, garlic powder and onion powder
Or
Recommendation: Apply “Nice N’ Tasty” BBQ Provencale spice mix to your liking.
Optional extras: mustard and/or chilli flakes
Instructions
To prepare this chicken gyro recipe, start by preparing the marinade for the gyro. In a large bowl, combine marinade ingredients and stir well.
In another large bowl combine chicken thighs and marinade, stirring well to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to one day.
Skewer the chicken thighs individually on the CrossRay rotisserie (make sure to skewer them tight).
Place rotisserie (skewer) on CrossRay BBQ and turn on motor.
Cook on high for at least 30 minutes. Decrease the heat to medium (if you wish to slice the meat over a longer period of time i.e. 2 hours) or leave on high at all times. Continue to cook until the meat starts to become golden brown.
Carve slices of chicken (while still turning) with a sharp knife. Repeat this process every 15 minutes or when next layer becomes golden brown. Alternatively, you can turn off the burners and rotisserie and cut at your own pace.
Serve the gyro meat in various ways, such as in pita bread with tzatziki sauce or as part of a salad.
