Ingredients

2 lbs Lean Cubed Leg of Lamb

8oz. CaJohns “Fire Dusted Peanut Butter”

1 -  5oz. Bottle of CaJohns “Curry Fruit Hot Sauce”

1/2 Cup CaJohns “Thai Spice” Seasoning

1 Cup Coconut Milk

1 Tbls Granulated Garlic

Kabob Skewers

Satay Marinade

Place all ingredients (except for the Lamb) in a bowl and mix thoroughly.  Let marinade sit at room temperature for two hours before using.  Reserve 1/2 cup of the marinade for making a dipping sauce. (Recipe Follows) 

Place the cubed Lamb on the skewers.  (If using wooden skewers, soak them in water for two hours before using.)   Place the lamb skewers in a shallow baking dish and cover with the remaining marinade. Marinate for at least two hours or preferably over night in the refrigerator. 

Cook skewers on the grill over high heat for 2 to 4 minutes on each side or until meat is browned and cooked through.   Garnish with fresh chopped cilantro and serve hot with a side of Dipping sauce. 

Spicy Thai Peanut Dipping Sauce

1/2 Cup of the reserved Marinade

1 Container Coconut Yogurt

1 Tbsp Lime Juice

1/2 Tbsp of Cayenne Powder  -  For a spicier sauce if you like

Mix all ingredients together in a bowl and refrigerate

10-12 Habaneros charred on the grill

1/4 cup naranja agria (also known as sour orange or

Seville orange juice. Substitute: 2 parts lime juice, 1 part each of orange juice and grapefruit juice.

Pinch of sea salt

Place all ingredients into a blender and puree until they are liquefied. Place in a small serving dish and enjoy!

Rub: Equal Parts of CaBoom! Chili Fixins &

CaJohns Chop House Spice Blend

Whole Pork Tenderloins

CaJohns Select Grillin’ Sauce (your choice of heat)

Rub the tenderloins with the mixture and refrigerate

overnight or for at least two hours. Grill until internal

temperature is at least 145°. Remove from grill and

rest for 5 minutes. Slice on the bias and serve on a

grilled slice of your favorite squash.

5-6 large ripe bananas

6 pineapple rings

1 can condensed milk

6 ounces rough grated coconut

ground cinnamon

Stick whole bananas on grill and cook until peel is very dark

and the bananas are very soft (5-10 minutes depending on

temperature of grill. Grill the pineapple rings until slightly

charred. When bananas are done, remove from peels and

place in a bowl. Mash bananas and whisk in the condensed

milk and granola. Serve over the pineapple rings and top

with the coconut and cinnamon. Enjoy!