Mango barbecue Sauce

Ingredients

1 ripe mango 
1 or 2 chipotle peppers
1-2 TBSP brown sugar
1 TBSP vinegar
1/2 tsp ground cumin
salt and pepper

Preparation:
Puree mango and chipotle peppers in a blender until you get a smooth paste. Pour the paste in a saucepan and cook over medium heat. Add brown brown sugar, vinegar, cumin and salt and pepper to taste. Let it simmer for about 10 minutes. Retire from stove top and let it cool. Start your grill. Season your vegetables or ribs and apply mango sauce with a kitchen brush. Grill

Lamb Barbeque

Ingredients:
• 1 medium size onion 
• 2 small green chiles 
• 1 tablespoon fresh ginger root 
• 1 tablespoon ground coriander 
• 1 pound ground beef or lamb 
• 1/2 cup plain yogurt 
• 1/2 teaspoon ground black pepper 
• 1/4 teaspoon ground cloves 
• 1/4 teaspoon turmeric 
• 1 cup bread crumbs 
• salt 
• 1/4 cup melted butter or margarine 
Preparation:
Chop onion, chilies, and ginger finely. Mix all ingredients except butter together in a bowl. Let sit for two hours. Preheat grill. Form mixture into balls. Place on skewers and coat with butter. Grill until cooked. For a variation place fresh vegetables on skewers with meat balls. Remember to precook longer cooking items.

Grilled Vegetable Salad
Ingredients

Here's everything you'll need for this recipe - check it out:
• 1/4 cup of virgin coconut oil
• 1 pound of fresh asparagus
• 2 zucchinis cut lengthwise into strips
• 1 medium-sized eggplant also cut lengthwise
• 3 bell peppers, de-seeded with the tops and bottoms removed and opened into one long piece
• 2 sliced red onions
• about 5 ounces of organic mixed greens
• 1/2 cup of crumbled goat cheese
• 1/2 cup of sunflower seeds
• 1/4 cup of real grated Parmesan cheese
• 1/4 cup of extra virgin olive oil
• five cloves of minced garlic
• 2-3 tablespoons of balsamic vinegar
• salt and fresh ground pepper
Coat the Vegetables With Oil

If it's solid, measure your oil into a small bowl and microwave for about fifteen seconds. Once it's in liquid form, take a brush and coat your vegetables, as well as a small amount directly onto your grill. 
get your outdoor grilling' on and get ready for some smoky vegetable greatness. 
Grill the Vegetables
Remove the veggies as they're done and let them cool just a bit. Peel the charred skins from your peppers, and cut all the vegetables into thin, bite-size, strips. Mix the Vegetable Salad Dressing
In a bowl off to the side, mix together your olive oil, vinegar, garlic, salt and pepper, and your dressing is good to go. Using a simple dressing is key for this salad - it's all about highlighting the natural flavors of the grilled veggies, 
Assemble the Grilled Vegetable Salad
For the final presentation, in large bowl mix together and chop all of your ingredients - vegetables, greens, cheese, seeds... everything - and toss with your dressing.

Awesome !

Moghlai Tandoori (Chicken)

Ingredients

4 tbsp. plain yogurt
1 tsp.  mint sauce 
4 tbsp. readymade Tandoori Paste
4 skinned chicken breasts
2 tbsp. melted butter
Method

Mix together the yogurt, mint sauce, and readymade Paste. Score the chicken pieces with a knife and place in the yogurt mix, stir and refrigerate for 10 minutes. Lift out of yogurt marinade and grill or barbecue for 20-30 minutes until cooked through, turning

Grilled Vegetable Kebabs

Ingredients

 1 tbsp Mango sauce ( above)
zucchinis, cut into ½" rounds
2 small onions, quartered
2 medium carrots, peeled and cut into ½" rounds
1 red, green or yellow pepper, cut into chunks
4 mushrooms, cut in half
Method

In a bowl, mix together tandoori paste and mango sauce. Put all the vegetables  onto each kebab skewer. When all the kebabs are threaded, brush generously with the paste and chutney mix, and ensure they are well coated. Cook on a barbecue or under a hot grill, turning frequently for 10-15 minutes, until all the vegetables are cooked. Serve on a bed of rice or mixed salad

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