Actually I just bought a George Forman’s indoor and outdoor electric grill. I bought it from Amazon. My youngest daughter told me “Mama I think they lied because it is just an indoor grill only it can’t be taken to the park. How come the just can’t say indoor? I think they lied.”
Well she has a point it is now I can grill anytime I feel like it. First what you do is prep your vegetables of choice and I used asparagus which got trimmed at the bottom. If you don’t then it would be kind of woody and it would not taste good. You can cut eggplant, potatoes in to quarters. Sweet potatoes would work too. Just be sure to scrub them very well before cooking.
Using 1/2 bag of baby carrots or 4 large carrots cut in several huge chunks is wonderful too. The sweet potatoes and large carrots has to be peeled and the regular potatoes is ok. It is up to you weather you want to peel them or not. I even suggest quartaring one onion or shallot, 1 bell pepper of any color or banana pepper, 2 zucchinis or yellow squash cut in to big chunks too.
The veg part is covered and now it is time for the chicken part. I suggest you take 1 lb or 1 kg of chicken down from the freezer the night before and set it in the refrigerator to thaw. This is because It gives it a chance to cook on the inside as well. Add this to large bowl with your vegetables of choice.
While you are doing this plug in the grill or you can start the charcol or even gas grill too to get it ready to place things on it. It must be hot. In a mortar and pestle add 1 pinch each of black peppercorns, cumin seeds, coriander seeds, 3 allspice berries, 2 cloves, empty this on to the chicken and vegetables of choice then add 1 pinch each of sumac, thyme, grated lemon rind, basil, oregano, 1 tbs each of balsamic vinegar, lemon juice, 2 cloves of garlic crushed, 3 tbs of olive oil and mix with chicken and vegetables.
The grated lemon peel is a do it yourself thing. Do not throw them away when you are done squeezing the juice out of it. Take the peels and grate them in a food processor. This can be stored in the freezer for later. It gives food a wonderful taste and aroma.
Sprinkle with wither 1 pinch of pink salt, seasoned salt or vegtea seasoning. Coat the chicken and veg with this mixture that has been added and cover then let sit in the fridge for 30 minutes ot marinate. Spray the grill with cooking spray and with a pair of tongs place the chicken and the vegetables on the grill and cook for 10 minute intervals and turning as you go every few minutes for about 40 minutes or until it is done.
Add choice of nuts like a small handful’s worth, let’s say about 15 in all. dry roast either pine nuts pistacios, almonds or even cashews until they are toasted then put them in a mortar and pestle to crush them an place it over the finished dish itself.
Actually I ate it with noodles like indomie. It can be enjoyed with pita bread too.
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