Indian Turkey Cutlets
- 2 large limes
- 1/3 cup low-fat plain yogurt
- 1 tablespoon vegetable oil
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 clove garlic, minced
- 6 turkey cutlets, about 1 1/2 pounds
- Preheat broiler.
- Grate 1 teaspoon peel from 1 lime and squeeze 1 tablespoon juice.
- Cut remaining lime into wedges.
- Reserve for squeezing juice over cooked cutlets.
- In a large bowl, mix lime peel and juice, yogurt, vegetable oil, ginger, cumin, coriander, garlic and salt.
- Just before cooking add turkey cutlets to the yogurt mixture and stir to cover cutlets.
- Do not let cutlets marinate more than 15 minutes or the texture will become mealy.
- Broil 2 1/2 minutes on each side, 5 minutes total.
- Serve with lime wedges and steamed rice.
limes, lowfat plain yogurt, vegetable oil, fresh ginger, ground cumin, ground coriander, salt, clove garlic, turkey cutlets
Taken from www.food.com/recipe/indian-turkey-cutlets-73962 (may not work)