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CHICKEN AND LAMB MEALS
TERIYAKI CHICKEN FILLETS
Serves 4
4 half chicken breast fi llets
1 tablespoon mirin
2 tablespoons soy sauce
2 teaspoons caster sugar
2 teaspoons cooking sake
To serve:
lemon wedges
steamed rice
salad of green leaves
Preheat Contact Grill until the green 'READY'
light illuminates.
1. Combine mirin, soy sauce, sugar 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.
OREGANO LAMB KEBABS
Serves 4
500g boneless lean lamb, cut into 3cm cubes
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon dried oregano leaves
1 teaspoon commercial prepared minced
garlic
freshly ground black pepper
Preheat Contact 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.
R3
CHICKEN AND LAMB MEALS
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