side burner liquid propane gas grill Mediterranean Chef's Salad
Traditional chef salad is a snapshot of typical 1970 sTimes American counters.This version has Mediterranean flavor and cumin flavor.Grilled shrimp, roasted peppers and lemon dressing.You need 4 8-or 10-Bamboo string of this recipe;Soak in water for 1 hour.Shrimp and zucchini can also be baked in the oven.(When cooking zucchini, turn off the broiler at the last 5 minutes and bake in an oven of 400 degrees to simulate the indirect heat of the grill.) Do it well in advance: pepper can be baked and refrigerated 2 or 3 days in advance.Shrimp and zucchini can be brushed with cumin oil, covered with plastic wrap, and refrigerated for 8 hours before grilling.Shrimp and Zucchini: Prepare a grill for direct and indirect heating.Preheat to medium temperature if gas grill is usedHigh (450 degrees ).If a charcoal grill is used, ignite the charcoal or block of wood;When the coal balls are ready, distribute them to one side of the cooking area.For a medium-Heat, you should be able to hold your hand at 6 inch above the coal for 3 or 4 seconds.Prepare a spray water bottle to tame any flame.Gently apply the oil to the grill and place it on the grill.Mix oil, cumin, salt and pepper in a liquid measuring cup.Each string of 4 or 5 shrimps, string the shrimp on the degraded side of the tail end, and then string on the top of the shrimp, as if passing through "C" from the bottom and top.Repeat it with the rest of the shrimp so you have 4 skewers.Place half of the skewers and zucchini on a wide plastic wrap on the counter and cut the sides.Brush the grilled shrimp and zucchini on both sides with cuminoil mixture.Heat the grilled shrimp string directly for about 3 minutes until the first one is cooked.Flip the skewers and grill for 2 to 3 minutes until they are cooked.Turn the skewers into big plates.Arrange half a piece of zucchini on the grill and cut it sideways.Cook for 2 to 3 minutes, or until the grill marker is formed, then flip the zucchini and grill for 1 to 2 minutes to reach the marker on the skin side.Move the zucchini to indirect-Heat the grill, cover it and cook for 5 minutes;Vegetables should be soft, not mushy.Transfer to a plate.Salad: Stir lemon zest and juice, vinegar, parsley and honey in a small bowl.Season with salt and pepper.Constantly stir when adding oil in a slow, steady flow to form an emulsion.Taste and adjust the seasoning as needed.Divide the lettuce evenly into a wide and shallow bowl and a pasta bowl.Cut the zucchini horizontally into 1/2-inch half-moons.Fill each bowl with one bowlQuarter of zucchini block, one-Quarter of Feta, 1-Season of roasted pepper strips and 1A quarter of chickpeas.Put shrimp skewers on each salad.Sprinkle the dressing on the salad.(Or, put the lettuce in a large bowl with half of the seasoning and apply a layer with a gentle throw.Separate each bowl and top with zucchini, feta, roasted pepper strips, chickpeas and shrimp skewers, and then drizzle with the remaining seasonings.) Immediate service.Note: to bake the bell pepper, please place it on the flame of the gas stove with pliers or on the grill under the oven --lined pan;Turn as needed until it turns black around.Placed in a food storage bag that can be re-sealed and steamed for 10 to 15 minutes.When cold, throw away the burnt skin, stems and seeds.Cut the meat into 1/4inch-wide strips.