Barbecued indian spice turkey

Yield: 6 servings

Measure Ingredient
1 Turkey breast, boned and halved, partially frozen
1 cup Plain nonfat yogurt
1 tablespoon Minced seeded jalapeno chili
1 teaspoon Ground cumin
¼ teaspoon Cayenne pepper
2 dashes Nutmeg
1 dash Garlic powder

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 ½" 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.

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