Marinating turkey breast in yogurt and curry is a traditional method of tenderizing and adding flavour in Indian cooking. Try this simple recipe tonight.
|1 tbsp||(15 mL) Honey|
|1 tbsp||(15 mL) Curry paste|
|.25 cup||(60 mL) Plain yogurt|
|2||Cloves garlic, minced|
|3 tbsp||(45 mL) Olive oil|
|2 tbsp||(30 mL) Lemon juice|
|.25 cup||(60 mL) Chopped fresh cilantro|
|Salt and pepper|
|1||Maple Leaf Prime® Boneless, Skinless Turkey Breast, cut into 1” (2.5 cm) cubes|
|Sweet Thai chili sauce for dipping|
|Metal or wooden skewers|
MIX honey, curry, yogurt, garlic, olive oil, lemon juice, cilantro, salt and pepper together in a bowl. Add turkey and stir to coat. Refrigerate for at least 30 minutes or up to 4 hours.
PREHEAT BBQ to medium-high heat. Lightly coat the grill with non-stick cooking spray. Thread turkey onto skewers and grill, turning and basting for 4-5 minutes. Discard any remaining marinade. Continue grilling and turning the skewers until an internal temperature of 165°F (74°C) is reached. Serve with sweet chili dipping sauce.
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