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Savory Entrees Take to the Grill : Some Tasty Barbecue Recipe Ideas Right for Any Time

May 16, 1985

In California, anytime is barbecue time. If it's been ages since you last cooked outdoors over a hot fire, then you should enjoy the recipes suggested here.

Chicken, beef and lamb are grilled to perfection over sizzling hot briquettes. The result, savory entrees that surprise as well as please your family or guests. BRANDIED BEEF-SHRIMP KEBABS

1/2 cup brandy

1/3 cup pineapple juice

2 tablespoons lemon juice

1/2 cup oil

1 teaspoon dill weed

1 teaspoon coriander

1/2 teaspoon black pepper

1 teaspoon salt

1 1/2 pounds top round steak, cut in cubes

1/2 pound medium shrimp

Cherry tomatoes

1 medium zucchini, cut in 1-inch slices

Pineapple chunks

Lime slices

Combine brandy, pineapple and lemon juices, oil, dill, coriander, pepper and salt in large bowl. Marinate steak and shrimp in mixture at least 3 hours. Alternately thread beef, shrimp, tomato, zucchini, pineapple and lime on skewers. Grill over hot coals until done. Baste occasionally with marinade. Makes 6 to 8 servings. CURRIED GRILLED CHICKEN

1/2 cup butter or margarine, melted

1 tablespoon curry powder

1 teaspoon salt

1 clove garlic, minced

1/2 teaspoon coriander, optional

1/4 teaspoon ground ginger, optional

2 chickens, quartered

1 lemon, halved

Combine melted butter, curry powder, salt, garlic, coriander and ginger. Rub chicken quarters with cut lemon and place on grill over hot coals. Sear chicken about 5 minutes on each side, then brush with curry butter.

Grill 45 to 50 minutes longer or until tender turning often and brushing with curry butter. Makes 8 servings. FRENCH GRILLED CHICKEN

1/2 cup oil

1/4 cup wine vinegar

1 teaspoon tarragon leaves, crumbled

1/2 teaspoon thyme

1/2 teaspoon lemon pepper

1/8 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/8 teaspoon ground cloves

1 (2 1/2-pound) chicken, cut in pieces

1 1/2 teaspoons seasoned salt

Combine oil, vinegar, tarragon, thyme, lemon pepper, nutmeg, ginger and cloves. Pour over chicken pieces and marinate several hours. Drain well, reserving marinade. Cut each half of breast into three pieces. Arrange 3 chicken pieces on each of 4 skewers. Sprinkle with seasoned salt.

Cook on grill 5 to 6 inches from coals, turning and basting frequently with marinade. Cook 50 minutes, or until well-browned and cooked through. Makes 4 servings. MUSTARD STEAK COATING

1/2 cup Dijon mustard

2 tablespoons Worcestershire sauce

1 clove garlic, minced

2 tablespoons olive oil

Steaks

Blend mustard, Worcestershire and garlic in small bowl. Slowly add oil, beating constantly, until all oil is added and mixture is consistency of mayonnaise. Paint mixture on both sides of steaks before broiling to desired doneness. Makes about 1/2 cup. SOUTHWESTERN SPARERIBS

4 to 6 pound spareribs

3/4 cup catsup

1/4 cup water

1 small onion, chopped

2 tablespoons brown sugar, packed

2 tablespoons lemon juice

1 tablespoon chili powder

1 teaspoon salt

1 clove garlic, minced

Cut spareribs into serving-size pieces. Place on grill, as far as possible from coals. Grill 1 to 1 1/2 hours, turning to brown evenly.

Combine catsup, water, onion, brown sugar, lemon juice, chili powder, salt and garlic in saucepan. Bring to boil and cook over low heat 5 to 10 minutes. Brush ribs frequently with sauce during last 15 to 20 minutes cooking time. Turn ribs often. Makes 4 to 6 servings. CLASSIC LAMB SHISH KEBAB

1/4 cup olive oil

3/4 cup dry red wine

1 onion, chopped

1 small clove garlic, chopped

1/4 teaspoon basil

1/4 teaspoon marjoram

1/4 teaspoon rosemary

1 teaspoon salt

1/8 teaspoon black pepper

2 pounds lamb, cut into 1 to 1 1/2-inch cubes

1 large parboiled green pepper, cut into 12 chunks

16 medium mushrooms

1 (1-pound) can small white onions

Cherry tomatoes

In bowl combine oil, wine, chopped onion, garlic, basil, marjoram, rosemary, salt and pepper and mix thoroughly. Add lamb cubes and marinate in refrigerator overnight. Thread lamb on 4 skewers and cook on outdoor grill about 4 inches from coals 20 to 25 minutes, turning occasionally.

Arrange green pepper, mushrooms, white onions and mushrooms on 4 different skewers and cook with lamb during last 10 to 12 minutes, turning occasionally. Baste meat and vegetables frequently with remaining marinade. Makes 4 servings.

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