Ingredients:

• 5 1"x 1/2" chunk of chicken, beef or lamb 

• 1 bamboo skewer

• 1 tsp salt

• 1 tsp vegetable oil

• Worcestershire sauce

• 1 tsp house seasoning

Instructions:

1. Skewer the meat chunks onto bamboo skewers, adding onion, pepper, or pineapple between the pieces if desired.

2. Preheat the griddle to medium heat and lightly oil the surface. Sprinkle salt and House Seasoning evenly over the skewers.

3. Place the skewers on the griddle and press down with a grill press. Cook for 2 minutes for chicken and 1 minute for lamb or beef.

4. Flip the skewers and cook for another 2 minutes for chicken or 1 minute for lamb or beef.

5. Transfer the skewers to the grill, press down again, and cook for 1 minute for chicken or 30 seconds for lamb or beef.

6. Flip the skewers once more and wait 1 minute for chicken or 30 seconds for lamb or beef.

7. Drizzle with Worcestershire sauce and serve!

Ingredients:

• 7 oz ground beef

• 1 tsp vegetable oil

• 3 stalks of parsley, fine chopped

• 1/8 onion, chopped

• 1 tsp salt

• 1/4 tsp black pepper

• 2 tsp house seasoning

Instructions:

1. Mix ground beef, onion, parsley, salt, pepper and house seasoning until well combined. Shape the mixture into three patties.

2. Place the patties on the griddle and press down with a grill press. Cook for 2 minutes, then flip and cook for another 2 minutes.

3. Transfer the patties to the grill, press down again, and cook for 2 minutes. Flip once more and cook for an additional 2 minutes, then they’re ready to serve!

Ingredients:

• 10 oz shredded chicken

• 1 tsp salt

• 1 tsp vegetable oil

• 1/8 onion, shredded

• 1/4 green bell pepper, shredded

• 1 tsp house seasoning

Instructions:

Heat oil in a pan over medium heat. Add house seasoning, salt, chicken, onion, and green pepper, and stir for 1 minute or until the chicken is cooked through and the vegetables are tender. 

Ingredients:

• 1 Butterflied chicken thigh

• 1 tsp salt

• 1 tsp vegetable oil

• 2 tsp house seasoning

• 1/4 tsp chili powder

Instructions:

1. Preheat the griddle to medium heat and lightly oil the surface. Sprinkle salt and House Seasoning evenly over the chicken.

2. Place the chicken on the griddle and press down with a grill press. Cook for 2 minutes.

3. Flip the chicken and cook for another 2 minutes.

4. Transfer the chicken to the grill, press down again, and cook for 3 minutes.

5. Flip the chicken once more and wait 3 minutes.

6. Drizzle with chili powder and house seasoning if desired

Ingredients:

• 1 Butterflied chicken thigh

• 5 pieces of mushroom, diced

• 1 stalk of carrot, diced

• 1 stalk if celery, chopped

• 1 tsp vegetable oil

• 1/8 onion, diced

• 1/4 tsp chili powder

• 1 tsp house seasoning

Mushroom Sauce Recipe:

1. In a medium heat pan, heat 1/2 teaspoon of vegetable oil.

2. Stir-fry chopped carrots, celery, and onion with chili powder until they release their juices.

3. Add mushrooms and 2 cups of cold water. Cover the pan and bring to a boil for 1 minute.

4. Season with salt to taste.

Instructions:

1. Preheat the griddle to medium heat and lightly oil the surface.

2. Season the chicken evenly with salt and House Seasoning.

3. Place the chicken on the griddle and press down with a grill press. Cook for 2 minutes.

4. Flip the chicken and cook for another 2 minutes.

5. Transfer the chicken to the grill, press down again, and cook for 3 minutes.

6. Flip the chicken once more and cook for an additional 3 minutes.

7. Pour the mushroom sauce over the chicken, and it’s ready to serve!