Barbecued Indian Spice Turkey
Yield
6 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
turkey breast
boned and halved, partially frozen |
*
|
| 1 | cup |
yogurt, low-fat
|
|
| 1 | tablespoon |
jalapeño pepper
minced seeded |
|
| 1 | teaspoon |
cumin
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 2 | dash |
nutmeg
|
*
|
| 1 | dash |
garlic powder
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
turkey breast
boned and halved, partially frozen |
*
|
| 237 | ml |
yogurt, low-fat
|
|
| 15 | ml |
jalapeño pepper
minced seeded |
|
| 5 | ml |
cumin
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 2 | dash |
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 inch 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 to 6 minutes per side. Let stand for 5 minutes, then cut diagonally into slices. Serve with a rice salad.
