• Mix lime juice, pineapple juice, canola oil, minced garlic, and chili powder together.
• Pour the marinade over chicken wings.
• Cover and marinate in the refrigerator for up to 12 hours.

Grilling:

• Remove chicken wings and pour the marinade into a saucepan.
• Bring the marinade to a boil and cook for 5 minutes to kill any bacteria.
• Place wings on the grill, away from direct heat, and put the lid on the grill.
• Baste wings with the marinade often.
• Cook until the wings reach an internal temperature of 160ºF (about 45 minutes to 1 hour).

Yogurt Dipping Sauce:

• Mix plain yogurt, honey, lime juice, and a pinch of salt in a bowl.

Yogurt Sauce:

• Put yogurt in a strainer lined with a paper towel and set it over a bowl.
• Let the yogurt drain in the refrigerator for 15 minutes.
• In a glass bowl, combine the cucumber with 1 teaspoon salt.
• Let sit for 20 minutes, tossing occasionally.
• Squeeze cucumber to remove liquid and place back in the bowl.
• Stir in drained yogurt.
• Mix in the minced garlic, and ⅛ teaspoon of pepper.

Chicken Skewers:

• In a separate glass bowl, combine the olive oil, lemon juice, oregano, the remaining ¼ teaspoon of salt, and ¼ teaspoon of pepper.
• Toss chicken cubes in the oil mixture and thread onto skewers.
• Grill over high heat for about 3 minutes.
• Turn and cook an additional 2 to 3 minutes.

Pita Bread:

• Spread both sides of the pitas with softened butter and place on the grill.
• Cook for about 2 minutes on each side.
• Remove from grill and cut into wedges.

Assembly:

• Place grilled chicken on pita wedges.
• Top with onion, tomato, and olives.
• Serve with yogurt sauce.

To Make Sauce:

• In a blender or food processor, combine dark brown sugar, ketchup, Worcestershire sauce, chopped garlic, finely chopped onion, red wine vinegar, ground cumin seed, cayenne pepper, dry mustard, mustard seed, chopped oregano, chopped rosemary, chopped thyme, kosher salt, and freshly-ground black pepper until smooth.
• Chicken Preparation:
• Brush chicken with vegetable oil and season with additional salt and pepper.

Grilling:

• Place hot coals on one side of the bottom of a deep grill.
• Place a drip pan on the other side of the grill and position chicken pieces over the pan.
• Cover the grill and cook for about 25 minutes.
• Brush chicken with barbecue sauce and cook for another 20 to 25 minutes or until done, basting occasionally.

• Mix together water, salt, pepper, minced garlic, lemon juice, and paprika.
• Pour the mixture over the chicken halves and refrigerate overnight.
• Grilling:
• Grill the marinated chicken over direct heat for approximately 1 hour, turning occasionally, until the skin is golden brown.

• In a small mixing bowl, combine lemon juice, olive oil, minced garlic, thyme, oregano, salt, and black pepper.
• Place the boned and tied leg of lamb in a shallow baking dish.
• Pour the marinade over the leg, ensuring every inch is coated.
• Cover with plastic wrap and refrigerate overnight.
• Run the spit through the lamb leg and secure it.
• Cook over medium-low heat on a rotisserie until the internal temperature reaches at least 145°F (about 2 hours).

Peanut Sauce:

• Heat peanut oil in a saucepan over low heat.
• Sauté green onions, garlic, and chili powder until onions are translucent.
• Add chicken stock, peanut butter, apple juice, and mango chutney.
• Simmer for 2 minutes or until thick.
• Set aside.

Kebabs:

• Thread the sirloin steak onto skewers and place them in a shallow glass baking dish.
• In a bowl, combine chopped onion, turmeric, cumin, lemon juice, grated fresh ginger, soy sauce, and peanut oil.
• Pour the marinade over the kebabs.
• Cover and refrigerate overnight.
• Grill the kebabs to your desired doneness.
• Serve the grilled Thai steak skewers with the prepared peanut sauce.

• In a large skillet, cook the sliced onions in olive oil until golden brown (about 10 to 15 minutes).
• Cover and keep warm.
• Rub both sides of the rib-eye steaks with the cut side of garlic and season with salt and pepper.
• Grill the steaks for 3 to 4 minutes on each side, or to the desired degree of doneness.
• Pour 1 teaspoon of vermouth over each steak immediately before removing from the grill.
• Serve the grilled rib-eye steaks with the caramelized onions.