George Foreman MEDIUM GFOG1000, Instructions & Warranty

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INGREDIENTS
2 boneless, skinless chicken
breasts
500g fresh whole
mushrooms
1 tsp dried rosemary
1 tbsp dried parsley
½ tsp dried thyme
¼ cup lemon juice
2 tbsp white vinegar
½ cup nonfat chicken broth
1 tsp black pepper
8 wooden skewers, soak in
water, pat dry
INGREDIENTS
500g hindquarter flank steak
1 small zucchini, cut into 8
pieces
1 small tomato, cut into 8
pieces
1 small onion, cut into 8
pieces
1 green capsicum, cut into 8
pieces
1 tbsp balsamic vinegar
1 tsp fresh ground black
pepper
1 tsp garlic granules
8 wooden skewers, soak in
water, pat dry
Serves 4
1. Use a lidded casserole dish big enough to hold the
chicken, mushrooms and marinade.
2. Mix the rosemary, parsley, thyme, juice, vinegar,
broth, salt and pepper in the dish.
3. Cut the chicken into 25mm/1” cubes, add to the dish,
and turn till they’re well coated.
4. Add the mushrooms and turn gently.
5. Cover and refrigerate for 4-12 hours, turning
occasionally.
6. Thread the chicken and mushrooms on the skewers,
and grill till cooked through (5-7 minutes). Discard the
marinade.
Serves 4
1. Mix the vinegar, pepper and garlic granules in a bowl.
2. Freeze the steak for 30 minutes, then cut it into thin
strips, across the grain. Discard any fat.
3. Thread the steak on 4 skewers, and the tomato and
vegetables on the other 4.
4. Grill the steak skewers for 4 minutes, then add the
vegetable skewers to the grill.
5. Sprinkle the skewers with the vinegar, pepper and
garlic mixture, and grill for 3-4 minutes more.
HERBED CHICKEN AND MUSHROOM KEBABS
MEDITERRANEAN BEEF AND VEGETABLE GRILL