MEXICAN CHICKEN ON STICKS 15 skinless and boneless chicken thighs Marinade ¼ cup of fresh orange juice (60ml) 3 tablespoons frozen margarita mix (45ml) 1 tablespoon chilli powder (15ml) The juice of 2 lemons The juice of 2 limes 1 tablespoon chopped fresh oregano (15ml) 2 tablespoons chopped fresh cilantro (30ml) 1 tablespoon honey (15ml) 1 teaspoon of cayenne (5ml) 1 teaspoon freshly ground pepper (5ml) 1 teaspoon of salt (5ml) ¼ cup of olive oil (60ml) 30 6-inch wooden skewers soaked in water for 1 hour.

In a blender or food processor add all of the marinade ingredients with the exception of the olive oil. Process until well combined – about 30 seconds. Continue to process and gradually add the oil in a steady stream. May be covered and refrigerated up to 24 hours in advance.

Place the chicken into a sealable plastic bag. Pour the marinade overtop. Seal the bag tightly, add the chicken and toss until it is well coated with the marinade. Place in the refrigerator to marinate for 5 hours or overnight.

Preheat the barbecue to 375°F/190°C or medium high heat.

Remove the chicken from the plastic bag and discard the marinade. Thread each piece of chicken onto 2 of the soaked skewers, making a raft of chicken.

Oil the grill lightly and place chicken directly over heat source. To prevent burning of the skewers place a thin sheet of foil on the grill for the skewer ends to hang over.
Grill for approximately 3 minutes per side, or until cooked and golden brown char marks are achieved. Remove from grill, tent loosely with foil and let rest 4 minutes before serving.

Yield: 15 chicken skewers
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SPICY TURKEY ENCHILADAS 2 large turkey Breasts, boned and skin removed Anchiote Rub 2 tablespoons dried oregano (30 ml) 2 tablespoons cumin seeds (30 ml) 1 tablespoon coriander seeds (15 ml) 1 tablespoon black peppercorns (15 ml) 6 cloves 1 tablespoon ground allspice (15 ml) ½ tablespoon ground cinnamon (7.5 ml) 12 6” flour Tortillas 2 cups roasted red pepper sauce (500ml) 1 ½ cups of grated Mozzarella cheese (375ml) 1 cup spicy salsa (250 ml) 2 cups Amber Ale (500ml)

2 cups of wood chips, 1 cup (250ml) soaked in beer for a minimum of 1 hour (500ml)
3 tomatoes, chopped medium dice
2 cups chopped lettuce of your choice (500ml)
1 cup of sour cream (250 ml)

In a medium cast iron skillet set over medium heat add the cumin seeds, coriander, cloves and black pepper. Toast seeds until fragrant about 2 minutes. Remove from pan and let cool.

Place toasted seeds with remaining rub ingredients into a spice grinder and pulse until a fine powder is achieved.

Rub onto turkey breasts and place in a sealable plastic bag. Close the bag and let the turkey marinate in the refrigerator for a minimum of 4 hours up to 24 hours.

Preheat the grill to high heat on one side 450°F/230°C. Leave one side of the barbeque off. Remove the grill rack from the heat source side.

Build a smoke pouch by squeezing the excess liquid from the soaking wood chips and placing them in the center of a large piece of tin foil. Add the dry wood chips and mix until well combined. Seal the foil around the chips to make a pouch. Using a fork, punch several holes in the top and bottom of the pouch.

Place the smoke pouch directly over the heat. Close the lid and wait for smoke.

Once the cavity of the barbeque is full of smoke, oil the grate on the cool side of the grill and place the turkey on the barbeque. Close the lid and reduce the heat to 250F/125C. Leave to smoke for 1 ½ -2 hours until they turkey juices are running clear on both breasts. Remove from grill and loosely tent with foil. Let meat rest 10 minutes before slicing.

Once turkey has rested slice into thin strips.

Divide the strips of turkey between the tortilla shells. Add salsa evenly and sprinkle with half of the grated cheese.

Roll the turkey up into cylinders. Place each of the enchiladas seam side down in a large oven- proof dish. Pour the red pepper sauce over top and sprinkle with the remaining cheese.

Preheat barbeque to 350°F/175°C.

Place the pan on the grill and close lid. Cook for approximately 15 minutes or until warmed threw, cheese has melted and the sauce is bubbling. Remove pan, place on serving tray and serve with chopped tomatoes, sour cream and lettuce.

Yield: 12 servings
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SPICY STEAK SOFT TACOS 2 pounds flank steak, trimmed of fat and tough membranes (900 g) ¾ cup vegetable oil (185 ml) 2 tablespoon lime juice (30ml) 1 tablespoon dried chillies (15 ml) 1½ cup dark Mexican beer (375ml) ½ cup (125 ml) plus 1 tablespoon olive oil (15 ml) Salt and black pepper to taste

Fresh cilantro sprigs and lime wedges for garnish
12 soft corn shells, warmed

Preheat the barbecue to 425°F/220°C or high heat.

Place the steak in a large sealable plastic bag and cover in marinade ingredients. Seal the bag and toss to ensure the steak is fully covered in the marinade. Place in the refrigerator for a minimum of 6 hours to overnight.

Remove the steak from the marinade and remove and discard excess marinade.

Oil the grill and season steak with salt and pepper.

Cook steak over a hot grill, turning after 4 minutes or until crusty and deep char marks are achieved. Turn steak and continue to cook for an additional 4 minutes for medium rare doneness. Remove steak from grill and cover loosely with aluminium foil. Let meat rest 10 minutes before carving.

To serve, slice the steak into thin slices across the grain and pile on a plate. Garnish with cilantro sprigs and lime wedges. Serve with warmed soft tacos.

Yield: 6-8 servings
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SANGRIA 1 bottle of dry red wine (750 ml) 2 cups of freshly squeezed orange juice (500ml) 2 cups soda water (500 ml) 1 orange, cut into round slices 1 lime, cut into round slices Combine all of the ingredients into a glass pitcher. Mix and refrigerate for a minimum of 3 hours or overnight. Serve over crushed ice.

Yield: 6 servings
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