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Barbecued indian spice turkey

Yield: 6 Servings

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

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.

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More