User Manual

12 Shaq Smokeless Grill & Press
Recipes
GRILLED MARINATED CHICKEN BREASTS
Serves 2
2 6-oz chicken breasts
2 tbsp. fresh mint, chopped
2 cloves garlic, minced
¼ tsp. sea salt
¼ tsp. ground black pepper
juice of 1 lemon
3 tbsp. extra virgin olive oil
1. Marinate the chicken breasts in a shallow
pan with the rest of the ingredients for 2 hours
in the refrigerator.
2. Preheat the Shaq Smokeless Grill & Press to
375° F/191° C. When the Grill & Press
has preheated, grill the chicken breasts with the
lid closed until the internal temperature of the
chicken reaches 165°F/74°C (6–8 mins.).
3. Slice the chicken and serve with a salad.
TOMATO & FRESH MOZZARELLA PANINIS
Serves 2
2 ciabatta rolls
6 slices fresh mozzarella
4 slice vine-ripe tomatoes
1 roasted red pepper, sliced
6 fresh basil leaves
½ tsp. balsamic glaze
1 tbsp. extra virgin olive oil
1. Preheat the Shaq Smokeless Grill & Press to
350° F/177° C.
2. Assemble the paninis: Slice the rolls in half and
layer the mozzarella, tomatoes, and pepper
evenly on the bottom half of each roll. Add the
fresh basil and a drizzle of the balsamic vinegar
and olive oil. Top with the top half of the roll.
3. When the Grill & Press has preheated, grill the
paninis with the lid closed until the paninis are
crispy and the cheese has melted (about 8 mins).
GRILLED SEASONED STEAKS
WITH BLUE CHEESE BUTTER
Serves 2
2 12-oz New York strip steaks
½ tbsp. sea salt
½ tsp. ground black pepper
¼ tsp. granulated garlic
¼ tsp. granulated onion
2 tbsp. olive oil
Compound Butter
3 tbsp. butter
1 tbsp. blue cheese
2 fresh basil leaves, chopped
½ tsp. Dijon mustard
1. Preheat the Shaq Smokeless Grill & Press to
450° F/232° C.
2. Rub the steaks with the salt, black pepper,
garlic, onion, and olive oil.
3. In a small bowl, mash together the Compound
Butter ingredients.
4. When the Grill & Press has preheated, grill
the steaks with the lid closed until the desired
doneness is reached (6–8 mins. for medium rare).
5. Plate the steaks and top them with the
Compound Butter.