The star of the show was Indian chicken on a spit. I put about 1 cup
of onion into the FP with 2 cloves of garlic, 1 tsp salt 1/2 tsp ground
pepper and 2 tsp cumin and whizzed it into a paste. I smeared about half
of it into the cavity and the other half was smeared over the bird and
then it went into the fridge for an hour. Then it went onto spit and
into the BBQ for about an hour and a half.

I also had a cob of corn, grilled in the husk, squeezed lime juice on it
then sprinkled with chilu powder. Then there was steamed green beans and
a Greek salad (no lettuce).