Tandoori-Marinated Turkey Breast
- Total Time
It’s hard to believe that until the seventies, yogurt was hard to find in this country, outside of ethnic or health-food stores.
plain fat free yogurt¾ cup(s)
uncooked onion(s)1 small, finely chopped
ginger root2 Tbsp, peeled and grated
red wine vinegar2 Tbsp
Dijon mustard1 Tbsp
ground cumin1 tsp
garlic clove(s)1 clove(s), medium, minced
ground cinnamon½ tsp
crushed red pepper flakes¼ tsp
uncooked boneless skinless turkey breast8 small, cutlets (1/4 pound each)
- Combine the yogurt, onion, ginger, vinegar, mustard, cumin, garlic, cinnamon, and red pepper in a large zip-close plastic bag; add the turkey. Squeeze out the air and seal the bag; turn to coat the turkey. Refrigerate, turning the bag occasionally, at least 2 hours or overnight. Drain and discard the marinade.
- Spray the broiler rack with nonstick spray; preheat the broiler. Broil the turkey 5 inches from the heat, turning once, until cooked through, about 4 minutes per side. Yields 1 cutlet per serving.