Yield: 6 servings
|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|
|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.