Here in Texas, we have a special love affair with smoke, heat, and meat cooked on a grill. It has taken me years to get my “grillin’ game on”, but today, I’m totally comfortable using a grill. I love the special flavors, textures, and aromas you can only get from the right combination of smoke and flames.
Recently, I was watching a Youtube video about a unique new grill from Summerset Professional Grills, an industry leader in outdoor grills, kitchens, and accessories. The American Muscle Grill (AMG) is 54-inches of steel-encased cooking power. It’s made in the USA and inspired by 1969 Ford Mustang GT-350 classic muscle car.
The front of the AMG is like the grill of a car, complete with cool lights and retro details. The technology behind the AMG is ultra-modern, and your meats, seafood, vegetables, fruits and breads will be smoked, roasted or seared with its infrared feature to delicious perfection. The solid brass flame-thrower igniters and reversible V-Tech grates provide added control over heat-transfer and hot and cool cooking zones
AMG is the ultimate in fuel flexibility and can burn different fuels individually or simultaneously. Its creative Multi-Fuel Tray System allows you to place your choice of grilling fuels in each tray. The AMG trays can hold wood chunks, lump charcoal or briquettes, pellets or wood chips.
Grillers cooking with solid fuels can use propane or natural gas to jumpstart the priming process. This means your solid fuel will be lit and ready in mere minutes.
It also has a removable, sliding tray that catches the ashes for easier disposable. You can also just cook with gas or propane, if that’s your preference.
The AMG is available in both a freestanding model, like the one that I have, or a built-in model. If you’ve always wanted to upgrade your grilling game, buy an American Muscle Grill! Fire it up!
GRILLED AUSTRALIAN LAMB SHAWARMA
The AMG is the perfect grill for turning my recipe for beautiful, spice-marinated and butterflied Australian Leg of Lamb into a Middle Eastern Shawarma, a dish similar to a Greek gyro. The first 10 ingredients are the perfect spice mix
for lamb, chicken or fish.
1/2 cup plus 2 tablespoons extra-virgin olive oil
6 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon ground cardamom
1 tablespoon paprika
1 tablespoon allspice
1 tablespoon ground ginger
1/2 teaspoon crushed red pepper
2 teaspoons freshly ground black pepper
1 teaspoon Kosher salt
Zest and juice of 2 lemons
One 6- to 7-pound butterflied leg of lamb
4 orange or yellow bell peppers, cut into 1/4-inch strips
3 medium red onions, thinly sliced
Yogurt Sauce, recipe below
10 to 12 pieces of Pita Bread
To prepare the Spice Mix Marinade:
In a small bowl, mix 1/2 cup of the olive oil with the garlic, cumin, cardamom, paprika, allspice, crushed red pepper,1 teaspoon of black pepper and 1 1/2 tablespoons of salt, and the zest and lemon juice. Reserve 1 tablespoon the spice mix marinade and set it aside. Place the lamb on a rimmed baking sheet and coat it completely with the marinade. Cover and refrigerate overnight or, preferably, for 2 or 3 days, turning it each day.
To prepare the Shawarma:
Prepare the grill and light it. Toss the bell pepper strips and the onion with 1 tablespoon of the oil and the remaining tablespoon of spice mix marinade. Place the bell pepper mixture in a grill pan or foil pan. Cover with foil, place it on the cooler side of the grill, and cook over moderately low heat, stirring occasionally, until tender, about 10 minutes. Remove from heat and set on the warming rack or remove from the grill and keep covered to keep it warm.
Grill the butterflied lamb over moderately high heat, turning and shifting often, until an instant-read thermometer inserted into the thickest part of the meat registers 130° for medium-rare, about 25 minutes. Transfer the lamb to a carving board and let rest for 10 minutes. Thickly slice the lamb across the grain and serve with the peppers, onions, Yogurt Sauce and Pita Bread.
2 green onions, minced, roots removed and discarded, white and green parts
1 garlic clove, finely minced
2 tablespoons chopped parsley
1 cup plain Greek yogurt
1tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon lemon juice
Combine green onions, garlic, parsley, yogurt, oil, salt and lemon juice until well-combined. Cover and refrigerate.
THE KITCHEN DIVA! is sponsored by Summerset™ Professional Grill offering a complete line of commercial grade, stainless steel gas grills, freestanding grills, BBQ islands, Fire Pits, and island components and the American Muscle Grill (AMG). For more information visit www.americanmusclegrill.com or watch a demo at https://youtu.be/wyQ5UVvOTq4