Rotisserie Goat with Herbs and Garlic
Ingredients:
1.5 kg of goat leg or chops
4 cloves of minced garlic
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
Juice of 1 lemon
50 ml of olive oil
Salt and pepper to taste
Preparation:
• Season the goat with the minced garlic, fresh herbs, lemon juice, olive oil, salt and pepper. Leave to marinate for 2 hours, preferably overnight.
• Prepare the barbecue for spit roasting, ensuring medium heat.
• Skewer the goat and roast slowly, turning occasionally, for 1 hour and a half, or until the meat reaches the desired doneness.
• Serve with rice or grilled vegetables.
Chicken Skewers with Mustard and Honey Sauce
Ingredients:
1 kg of chicken breast cut into cubes
1 tablespoon of olive oil
2 tablespoons of mustard
2 tablespoons of honey
Juice of 1 lemon
Salt and pepper to taste
Wooden skewers (soak in water for 30 minutes before using)
Preparation:
• In a bowl, mix the olive oil, mustard, honey, lemon juice, salt and pepper.
• Add the chicken cubes and let marinate for 30 minutes.
• Thread the chicken cubes onto the skewers and place on the grill over medium heat.
• Grill for about 10-12 minutes, turning the skewers regularly until the chicken is golden brown and cooked through.
• Serve with rice or a fresh salad.
Grilled Vegetables with Yogurt and Herb Sauce
Ingredients:
1 small pumpkin cut into slices
2 peppers (one red and one yellow) cut into strips
1 eggplant cut into slices
200g sliced mushrooms
2 tablespoons olive oil
Salt and pepper to taste
Yogurt sauce:
1 bowl natural yogurt
1 tablespoon olive oil
1 teaspoon chopped garlic
Chopped onion to taste
Salt and pepper to taste
Preparation:
- Season the vegetables with olive oil, salt and pepper.
- Grill the vegetables on the barbecue until golden and soft, for 7-10 minutes, turning them carefully.
- For the yogurt sauce, mix all the ingredients together and adjust the seasoning as necessary.
- Serve the grilled vegetables with the yogurt sauce on top or on the side.
Shrimp Kebabs with Lemon and Garlic
Ingredients:
500g clean, shelled shrimp
4 cloves garlic, chopped
Juice of 2 lemons
2 tablespoons olive oil
1 tablespoon chopped parsley
Salt and pepper to taste
Preparation:
- In a bowl, mix the prawns with the garlic, lemon juice, olive oil, parsley, salt and pepper. Leave to marinate for 30 minutes.
- Thread the prawns onto skewers and grill on the barbecue for 3-4 minutes on each side, until they are pink and cooked through.
- Serve immediately with a slice of lemon for garnish.
