Barbecued Asparagus

Toss together a pound of Asparagus, a tbsp of Olive Oil, ½ tsp of Salt, ¼ tsp of Pepper, making sure asparagus is well coated with salt and olive oil. Place on the grill and allow cooking for at least 5 minutes, turning occasionally.

Murgh Tikka Kebabs

Take 500gms of washed and diced boneless Chicken in a bowl along with ½ cup of Yogurt, ¼ tsp of Turmeric Powder, ½ tsp of Red Chilli Powder, ½ tsp of Garam Masala Powder, a tbsp of Ginger Garlic Paste, a tsp of roasted Cumin Powder, a tsp of roasted Coriander Powder, 2 tbsp of Lemon Juice, a tsp of Salt, a tsp of Ajwain Seeds and a tbsp of finely chopped Coriander Leaves. Mix well and marinate for 1 hour to overnight in refrigerator.
Thread 4-5 pieces of chicken onto each skewer and grill on medium heat, 350°F on a grill rack placed on an aluminium foil lined baking tray; for 6-8 minutes, turning frequently and basting with Oil, as needed.

Once done, remove the chicken skewers from the pan and place in a platter. Cover and let rest for 2-3 minutes once off the heat. Remove the chicken from the skewers and serve hot with lemon wedges.

Grilled Pineapple

Combine 2 tbsp of Honey, a tsp of Olive Oil, a tbsp of Lime Juice, and a tsp of Cinnamon and whisk to blend in a small bowl. Set aside.

Prepare a hot fire in a charcoal grill or heat a gas grill. Lightly coat the grill rack with cooking spray. Position the cooking rack 4 to 6 inches from the flame. Lightly brush an inch of Pineapple round slices with the marinade. Grill or broil, turning once and basting once or twice with the remaining marinade, until tender and golden, about 3-5 minutes on each side. Serve warm with icecream or by itself.