MEDITERRANEAN CHICKEN AND VEGETABLE KABOBS
Add rice pilaf and you have an entire meal!
3 Tablespoons olive oil
2 teaspoons lemon juice
3/4 teaspoon dried oregano
2 teaspoons 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 (for serving)
In a small bowl combine oil, juice, oregano, garlic, cumin and pepper. 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.
WHEN READY TO COOK:
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. 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
Source: George Foreman - Baby George Rotisserie Owners Manual |