| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Indian |
Indian, Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Turkey breast, boned and halved, partially frozen |
| 1 |
c |
Plain nonfat yogurt |
| 1 |
tb |
Minced seeded jalapeno chili |
| 1 |
ts |
Ground cumin |
| 1/4 |
ts |
Cayenne pepper |
| 2 |
ds |
Nutmeg |
| 1 |
ds |
Garlic powder |
INSTRUCTIONS
Trim halved turkey breast slices of all fat and skin. Butterfly meat by
using a sharp knife, starting in center of one long side and cutting in
half to within 1/2" of second long side; open meat like a book (using
partially frozen turkey makes this process easier). Set meat flat on a
platter.
Mix together yogurt, chili, cumin, pepper, nutmeg, and garlic powder in a
small bowl. Rub mixture over turkey, cover, and chill overnight (or at
least 2 hours).
Prepare barbecue. Grill meat 4 inches from heat source until cooked
through, about 4-6 minutes per side. Let stand for 5 minutes, then cut
diagonally into slices. Serve with a rice salad. Makes about 6 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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