Tandoori Grilled Chicken, Ranchero Burgers

Tandoori Grilled Chicken

The yogurt-based marinade creates exotic, tender chicken!

8 oz. carton unflavored lowfat yogurt

1 Tbsp. lemon juice

2 tsps. ground paprika

2 cloves garlic, minced 1/2 tsp. salt

1/2 tsp. ground ginger 1/2 tsp. ground cumin 1/2 tsp. cayenne pepper 1/2 tsp. ground cinnamon

1 lb. boneless, skinless chicken breast tenders

In a small bowl, mix together the yogurt, lemon juice, paprika, garlic, salt, ginger, cumin, cayenne pepper and cinnamon. Place the chicken tenders in a shallow glass pan and pour the marinade over the pieces, turning to coat thoroughly. Cover tightly and refrigerate for 1-8 hours, turning occa- sionally.

Allow the grill to preheat. Discard the marinade. Place half of the chick- en on the grill and cook for 2 1/2 - 3 1/2 minutes. Check the chicken with the tip of a knife. If the chicken is not cooked completely through, contin- ue grilling for 1 minute. Repeat with the remaining chicken.

Serves 4

Ranchero Burgers

Made with beef, beans and spices, these are surprisingly good – and good for you.

3/4 lb. extra lean ground round

1/2 cup canned kidney beans, drained and mashed 2 cloves garlic, minced

2 Tbsp. prepared barbeque sauce 1/2 tsp. salt

1/2 tsp. black pepper

4 sesame seed hamburger buns

Mix together thoroughly the beef, beans, garlic, barbeque sauce, salt and pepper. Shape into 4 patties.

Allow the grill to preheat. Place the burgers on the grill and cook for 5-6 minutes. Check the burgers and continue grilling if desired. Place each hamburger on a sesame bun and serve with your choice of condiments.

Serves 4