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Preparation time
20 minutes
Total time:
2 hours 25 minutes
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Ingredients
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600–900 g (1 1/4 to 2 lb.) boneless, skinless turkey breasts
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125 mL (1/2 cup) Thai yellow curry cooking sauce
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60 mL (1/4 cup) firm plain yogurt
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1 clove of garlic, finely chopped (optional)
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15 mL (1 tbsp.) grated fresh ginger
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1 pinch salt
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freshly ground pepper
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1 package 340 g naan bread
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1 pack 142 g of spring mix salad
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1 english cucumber
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10-12 cherry tomatoes
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Directions
- Pat turkey breasts dry, if necessary.
- Slice turkey breasts crosswise into 2.5 cm (1 in.) thick cutlets, holding knife at a 45° angle. Set aside.
- Combine cooking sauce, yogurt, garlic, and ginger in a small bowl. Pour marinade into a zip-top freezer bag.
- Add turkey cutlets and let marinate 2 to 6 hours in fridge.
- Preheat one barbecue burner to high and the other burner to medium. Clean and lightly oil barbecue grill.
- Pat turkey dry. Season with salt and pepper to taste. Grill turkey slices 2 minutes per side over high heat.
- Flip and continue grilling over medium heat for 2 to 3 minutes, or until internal temperature reaches 77°C (177°F).
- Remove turkey from barbecue and cover with aluminum foil. Let stand for 3 minutes.
- Serve with grilled naan bread, cucumber salad, lettuce, cherry tomatoes, and fresh herbs (dill, basil, and mint).
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