Barbecued indian spice turkey
6 servings
Ingredients
| Quantity | 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 |
Directions
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.