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21
Oregano lamb kebabs
16 oz (500g) boneless lean lamb, cut into
1 inch cubes
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon dried oregano leaves
1 teaspoon minced garlic
Freshly ground black pepper
Preheat ikon Grill until the green ‘Ready’
light illuminates.
1. Combine oil with lemon juice and garlic in a
large mixing bowl. Add lamb and allow to
marinate for 30 minutes before threading
onto 4 kebab skewers.
2. Season each kebab generously with pepper and
place on grill.
3. Allow the top plate to rest lightly on lamb. Cook for
4-5 minutes.
4. Serve with crusty bread and a Greek salad
of salad leaves, black olives and crumbled
feta cheese.
Baby octopus with chilli and garlic
24 oz (750g) baby octopus, cleaned
2 tablespoons olive oil
1 tablespoon Thai style sweet chili sauce juice
and zest of 1 lime
1 teaspoon minced garlic
To garnish
Lime wedges
Cilantro sprigs
To serve
Lightly steamed vermicelli noodles
Preheat ikon Grill until the green ‘Ready’ light
illuminates.
1. In a large mixing bowl combine octopus with oil,
chili sauce, lime zest, juice and garlic. Toss well
to combine and season with pepper.
2. Place octopus on pre-heated grill and lower press.
Allow to cook for 3 minutes.
3. Remove from grill and serve in a bowl on a bed
of vermicelli noodles, garnish with lime
and cilantro.
Grill recipes
Special bacon burgers
16 oz (500g) minced beef
1 cup fresh bread crumbs
1 small onion, peeled and finely chopped
1 teaspoon crushed garlic
1 tablespoon dried parsley flakes
1 egg, lightly beaten
To cook and serve:
6 strips of bacon
6 hamburger buns
1 can (8oz/250g) of Beetroot
2 tomatoes thinly sliced
Ketchup
6 slices of cheddar cheese
1
⁄
4
iceberg lettuce, shredded
Preheat ikon Grill until the green ‘Ready’ light
illuminates.
1. Combine all ingredients in a large mixing bowl
and mix thoroughly. Form mince into 4 patties.
Set aside.
2. Place patties on grill and allow the top plate to
rest on the patties. Adjust the Grilling Height
Control to the thickness of the pattie. Cook for
4-5 minutes.
3. Place bacon on grill. Lightly spread buns with
butter or margarine.
4. Place a pattie on each bun with bacon, beetroot,
tomato, ketchup and cheese. Add lettuce to
burgers and place reserved roll halves on top.
Serve immediately.
Teriyaki chicken fillets
4 half chicken breasts
1 tablespoon mirin
2 tablespoons soy sauce
2 teaspoons finely granulated sugar
2 teaspoons cooking sake
To Serve:
Lemon wedges
Steamed rice
Salad of green leaves
Preheat ikon Grill until the green ‘Ready’
light illuminates.
1. Combine mirin, soy sauce and sake. Place chicken
in a stainless steel baking dish and pour prepared
marinade over. Allow to stand for 30 minutes
before cooking.
2. Place chicken on grill and allow top plate to gently
rest on chicken.
3. Cook for 4-5 minutes until chicken is cooked
through.
4. Remove and allow to rest for 5 minutes before
serving on a bed of steamed rice. Garnish with
lemon wedges and accompany with a salad of
green leaves.
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