Salton George Foreman GRP4PTMR Owner's Manual page 12

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
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