* Mediterranean Chicken & Vegetable Kabobs
Add rice pilaf and you have an entire meal!
3 Tablespoons olive oil
2 teaspoon lemon juice
3/4 teaspoon dried oregano 2 teaspoon minced garlic 3/4 teaspoon ground cumin 3/4 teaspoon black pepper
2 skinless chicken breast halves, cut into 1-inch cubes 1 small red pepper, cut into 1-inch cubes
1 small green pepper, cut into 1-inch cubes 1 small white onion, cut into large chunks prepared rice pilaf
In a small bowl combine oil, juice, oregano, garlic, cumin and pep- per. Place the chicken cubes in a shallow glass pan and pour the marinade 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 vegetables from the Skewers and serve with rice pilaf. Serves 4.
* Basil & Citrus Turkey Breast
A tangy marinade dresses up this healthful entrée.
1 3-pound boneless turkey breast 1/2 cup non-fat chicken broth
1 Tablespoon cider vinegar 1/4 cup orange juice
1/4 teaspoon black pepper
1 Tablespoon minced fresh basil
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, turn- ing occasionally. Prepare the turkey for the Rotisserie on the Rotisserie Bar Assembly. Insert into Rotisserie. Discard any remaining marinade. Set the Timer for 1 1/2-2 hours. The turkey is fully cooked when the juices run clear and the meat is white, with no pink remain- ing. The temperature should be 170ºF on the meat thermometer. If the turkey is not fully cooked, reset the Timer for an additional 10 minutes and test again. Cool slightly and slice thinly. Serves 6 - 8.
