Nexgrill 720-0133-LP Manual Do Utilizador

Pound flank steak to ¼ inch 
thickness or flatten chicken breasts. 
Mix oil, lime juice and seasonings in 
a zip lock bag. Add meat and shake 
bag to coat the meat. Refrigerate 
overnight or at least 6 to 8 hours. 
Wrap tortillas in foil. Remove meat 
from marinade. Cook on a pre-
heated gas grill for 5 to 8 minutes on 
each side. While meat is cooking, 
heat tortillas on grill. Slice meat 
across grain in thin slices. Place on 
hot platter. Squeeze lemon juice 
over. Wrap meat and any of the 
following toppings in tortillas: 
chopped tomatoes, guacamole, sour 
cream, taco sauce.

Serve 4

½ lb. boneless sirloin or beef cut 

into 1” cubes

½ lb. boneless loin of lamb cut into 

1” cubes

2/3 c. water, divided

¼ c. chopped onion

2 tbs. soy sauce

¼ c. vegetable oil, divided

1 tbs. dark brown sugar

1 tbs. fresh lemon juice

2 cloves garlic, minced

¼ tsp. ground cumin

¼ tsp. ground coriander

¼ tsp. ground turmeric

1/8 tsp. ground red pepper

1/8 tsp. ground ginger

1 red pepper cut into chunks

1 large banana, cut into chunks

8 small mushrooms

1/3 c. smooth peanut butter

Preheat grill. Combine cheese, 
condensed soup, milk, BBQ sauce, 
oregano, salt and pepper in a large 
mixing bowl. Stir in potatoes until 
well coated. Turn into well 
buttered1-1/2 quart rectangular 
baking dish. Cover dish with 
aluminum foil. Bake covered 25 
minutes on medium with the lid of 
your BBQ grill closed. Remove foil 
and continue baking 15 minutes 
longer or until potatoes are tender. 
Let stand 5 minutes before serving.

3 medium-sized zucchini

12 cherry tomatoes

12 fresh mushrooms

Grated Parmesan cheese

Parboil whole zucchini 5 minutes on 
your side burner or until just tender. 
Drain and cut into ½ inch slices. 
Thread zucchini, tomatoes and 
mushrooms alternately on each of 
six skewers. Brush with marinade 
made of Italian dressing, 
Worcestershire sauce, mustard and 
thyme. Grill 5 to 7 minutes turning 
and basting occasionally. Sprinkle 
liberally with Parmesan cheese.

1-1/2 lb. flank steak or boned 

chicken breasts

2 tbs. oil

½ cup limejuice

½ tsp.  salt

½ tsp. celery salt

¼ tsp. garlic powder

½ tsp. pepper

¼ tsp. oregano

¼ tsp.  cumin

Flour tortillas lemon

In blender, process 1/3 c. water, 
onion, soy sauce, 2 tsp. oil and the 
next 8 ingredients until smooth. 
Pour over meat cubes and marinate 
about 4 hours, turning occasionally. 
Drain and reserve marinade. Onto to 
four 12” skewers alternately thread 
meat, pepper, banana and 
mushrooms. Preheat grill. Brush the 
kabobs with oil. Grill 7-8 minutes 
each side.

Bring marinade to boil on the side 
burner in a saucepan. Add 
remaining 1/3 c. water and peanut 
butter. Stir to blend. Heat through. If 
sauce gets too thick, add 1 tbs. water. 
Serve sauce with kabobs.

1 large eggplant

2 tbs. olive oil

2 tbs. wine vinegar

2 tbs. finely chopped onion

½ clove garlic, minced

1 medium tomato, chopped salt and 

pepper

Roast eggplant on gas grill over 
medium flame, turning occasionally 
until thoroughly cooked. This may 
take 30 minutes. Remove from grill 
and cool for handling. Strip off the 
skin and chop eggplant finely. Add 
all the seasonings. Chill thoroughly 
and serve on toast.

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