Hometown Heroes: Firefighters grill off

May 18, 2009 (CHICAGO) Chicago firefighters share their favorite grilling recipes in our Hometown Heroes Cook-off!

Team 3: Engines 112 and 7 - Paul Lea, JoEllen McMeel and Ken Schaffer

Grilled Grecian Chicken

1/4 cup lemon juice
1/2 teaspoon of oregano
4 tablespoons of olive oil
1-2 tablespoons of minced garlic, crushed (depending on how pungent of a garlic flavor you enjoy)
1/4 teaspoon of salt
1/4 teaspoon of pepper

Mix the above ingredients for the marinade. Pound 2 lbs of chicken breasts and marinade the chicken for minimum two hours. Grill at medium heat until chicken pieces are thoroughly cooked. Use the remainder of the marinade to coat the chicken during the cooking process. Serve warm and enjoy!

Kaftah Burgers

1 cup finely chopped onion
3/4 cup of freshly chopped parsley
1/2 cup of dry bread crumbs
1/2 cup of chopped cilantro
1.5 teaspoons of ground cumin
1.5 teaspoons of ground coriander
1.25 teaspoons of salt
.5 teaspoons ground allspice
1.25 lbs ground round
3/4 lb of lean ground lamb
3 tablespoons of crushed garlic
2 eggs
8 hamburger buns

Combine ingredients above in a large bowl. Divide mixture evenly into hamburger shaped patties. Place patties on grill rack sprayed with cooking spray to prevent sticking. Place buns on grill rack, cut side down, for one minute or until toasted. Add lettuce, mustard, tomato, cheese, etc. to taste. Enjoy!

Greek Salad

1 head of Romaine Lettuce
1 cup of greek olives
.5 lbs of feta cheese
1 large tomato
1 cup of red onion
1 cucumber
.5 cups of Greek Peperoncini
1.5 tablespoons crushed fresh oregano

Cut the lettuce in bite-size or smaller pieces. Add the olives as-is. Crumble the feta into small pieces. Cut the tomato into wedges. Dice the red onion. Slice and peel the cucumber into 1/4 inch pieces. Dice the Greek Peperoncini and add the crushed oregano. Combine all ingredients above in a large mixing bowl.

Lemon to taste
Olive Oil to taste
Red Wine Vinegar to taste
Salt and pepper to taste

Add the remaining four ingredients once the salad portion is mixed to taste. The goal is to have a thin coat of olive oil and red wine on the salad. Once that is accomplished, squeeze 1/2 fresh lemon on top. Add salt and pepper to taste. And most importantly...enjoy!

Team 2: Marty and the Ignite the Spirit Chicago Firefighters Calendar

Marty Calkins, Cook -- Engine 42, Firehouse on Illinois and Dearborn
Brandon Dyer (Engine 42, 2009 Calendar)
Greg Keenan (Engine 42, past Calendar)
Dave Leon (Engine 42, past Calendar)

Chicken Breast and Veggies

4 skinless boneless chicken Breast
Dijon Mustard
Dried Basil Leaves
Carrot slices
Mushroom slices
Zuchini slices
Margarine or butter

Preheat 450 or grill on med-high
spread mustard over chicken
Sprinkle with basil and paprika

Top with veggies, dot with margaring and grill 25 -30 minutes

Serve with rice


Barbeque sauce
terriyaki or hot sauce

Cook at 350 degrees 2 and a half hours coverered in aluminun foil, half submerged in water

Once tender dip in sauce, put on grill for about a half hour

Presto- Marty's ribs

Chicago Fire Department Team 1:

Lt. Clarence Norwood and crew of Engine 98, located on Chicago and Michigan (it's the Gothic castle-looking house by the Water Tower). They have actually won a grilling contest in recent years held by Weber Grill restaurant.


Baked beans (serving of seven)
ingredients: 3lb of Bush's vegetarian baked beans, Ground turkey 1/2 lb , red onion 1/2, orange juice 1/4 cup, sweet baby ray BBQ sauce 2 table spoons, brown sugar 1/2 cup.
directions: season ground turkey with lemon pepper, garlic powder, Lawry's season salt and cook until brown and drain. add ingredients and bake for about 20 minutes.

cole slaw
Ingredients: 1green cabbage,5 carrots, 1/2 red cabbage and raisins. a jar of little house dressing.
directions: mix all ingredients and serve!

Chicken Cajun Links
Links purchased at store
directions grill chicken Cajun links for about 20 min. making sure to rotate them, place on bun and add diced onions, tomatoes or any side you wish.

Ingredients: turkey stakes 3lbs, Teriyaki with pine apple juice marinade. garlic powder, Lawry's salt, lemon pepper. sweet baby ray barbecue sauce .
directions: we suggest to marinade steaks with teriyaki with pine apple juice marinade over night, remove from marinade add garlic powder, Lawry's salt, lemon pepper.just before grilling. grille for 5 min on each side at about 300 degree f. remove and add a little Sweet Baby Ray BBQ sauce to steaks. and enjoy a healthy and delicious winning recipe.

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