George Foreman GR82 Mediterranean Chicken & Vegetable Kabobs, Basil & Citrus Turkey Breast

* Mediterranean Chicken & Vegetable Kabobs

Add rice pilaf and you have an entire meal!

1/4 cup olive oil

1 Tablespoon lemon juice

1 teaspoon dried oregano

1 Tablespoon minced garlic

1 teaspoon ground cumin

1 teaspoon black pepper

4 skinless chicken breast halves, cut into 1-inch cubes

1 medium red pepper, cut into 1-inch cubes

1 medium green pepper, cut into 1-inch cubes 1 small white onion, cut into large chunks prepared rice pilaf

NUTRITIONAL ANALYSIS

Calories: 432

Total fat: 19 g Saturated fat: 3 g

%calories fat: 41 Carbohydrates: 6 g

Protein: 56 g Cholesterol: 146 mg

Sodium: 122 mg

In a small bowl combine oil, juice, oregano, garlic, cumin and pepper. Place the chicken cubes in a shallow glass pan and pour the mari- nade over the chicken, turning to coat evenly. Tightly cover the pan with plastic wrap and refrigerate 4-8 hours. Thread the chicken cubes on the metal Skewers, alternating the chicken with red and green peppers and onions. Discard remaining marinade. Place the Skewers in the Rotisserie as instructed on page 14. Set the Timer for 25-35 minutes or until done. The chicken is done when the juices run clear and there is no pink color visible. Remove the chicken and veg- etables from the Skewers and serve with rice pilaf. Serves 4.

* Basil & Citrus Turkey Breast

A tangy marinade dresses up this healthful entrée.

1 7-8 pound boneless turkey breast

1 cup non-fat chicken broth

2 Tablespoons cider vinegar 1/2 cup orange juice

1/2 teaspoon black pepper

2 Tablespoons minced fresh basil

NUTRITIONAL ANALYSIS

Calories: 266

Total fat: 10 g Saturated fat: 3 g

%calories fat: 36 Carbohydrates: 2 g

Protein: 40 g Cholesterol: 101 mg

Sodium: 103 mg

Place the turkey breast in a deep glass dish. Mix the marinade ingre- dients and pour over the turkey breast, turning to coat evenly. Cover tightly with plastic wrap. Marinate 4-6 hours in the refrigerator, turning occasionally. Prepare the turkey for the Rotisserie on the Rotisserie Bar Assembly. Insert into Rotisserie. Discard any remaining marinade. Set the Timer for 2 1/4-2 3/4 hours. The turkey is fully cooked when the juices run clear and the meat is white, with no pink remaining. If the turkey is not fully cooked, reset the Timer for an additional 10 minutes and test again. Use a meat thermometer to test the internal temperature (175-180ºF). Cool slightly and slice thinly. Serves 10.

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