Goodness in every bite.

Recipe Summary

Lime-Chipotle Rotisserie Roast
Difficulty: Intermediate
Preparation: 10 min
Marinating: 12 hr
Cooking: 1 hr
Makes: 12 servings

Nutritional Information

Per Serving (173 Calories, 23 g protein, 7 g fat, 2 g carbohydrate Good source of iron (16% DV) and excellent source of zinc (64% DV), 13% DV sodium.)

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Lime-Chipotle Rotisserie Roast

Take a trip south of the border with the flavours of lime and smoked chipotles. Serve cooked roast thinly sliced with chopped fresh coriander, tortillas, salsa and guacamole. If you don’t have a rotisserie, cook by indirect heat.
½ cup (125 mL)fresh lime juice
3 tbsp (45 mL)minced chipotle peppers in adobo sauce
2 tbsp (30 mL)EACH vegetable oil and brown sugar
1 tbsp (15 mL)hot pepper sauce
1 tsp (5 mL)EACH ground cumin and Dijon mustard
2cloves garlic, minced
3 lb (1.5 kg)Beef Rotisserie Roast (i.e. Sirloin Tip, Outside Round)
1 tsp (5 mL)EACH salt and pepper
  1. Combine lime juice, chipotle peppers, vegetable oil, brown sugar, hot pepper sauce, cumin, mustard and garlic in large sealable freezer bag. Pierce roast all over with fork and add to bag; turn to coat. Seal and refrigerate for 12 to 24 hours. Reserve marinade; pat roast dry with paper towel. Season with salt and pepper.
  2. Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Preheat barbecue to medium-high (400°F/200°C). Insert spit rod lengthwise through centre or roast; secure with holding forks and place over drip pan. Insert meat thermometer into middle of roast, avoiding spit rod. Cook at constant heat in closed barbecue until meat thermometer reads 140°F (60°C) for medium-rare (about 1 hour).
  3. Transfer roast to cutting board; tent with foil for 10 to 15 minutes. Meanwhile, bring reserved marinade to boil. Carve roast into thin slices and serve with boiled marinade as a sauce.
  • Cooking without Rotisserie by Indirect Heat: Place roast on grill over drip pan filled with 1/2-inch (1 cm) water; position pan to one side of barbecue; turn off heat under just the roast and pan. If using 3-burner barbecue, position roast and drip pan in centre of barbecue; turn centre burner off.

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