BARBECUED INDIAN SPICE TURKEY
Ingredients
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 2 dash nutmeg
- 1 dash garlic powder
Directions
- 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 4-6 minutes per side. Let stand for 5 minutes then cut diagonally into slices.
- Serve with a rice salad.
