8 garlic cloves, smashed and peeled
2 tablespoons dried oregano
1 tablespoon sweet paprika
1 tablespoon pure ancho chile powder
3/4 teaspoon curry powder
1/2 tablespoon kosher salt
2 tablespoons distilled white vinegar
3 tablespoons extra-virgin olive oil
2 pounds turkey cutlets
Vegetable oil, for brushing
HOW TO MAKE THIS RECIPE:
1.In a mini food processor, combine the garlic, oregano, paprika, chile powder, curry and salt and process until the garlic is chopped. Add the vinegar and olive oil and process to a paste.
2.Rub the marinade onto the turkey cutlets and let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.
3.Light a grill. Scrape the marinade off of the turkey cutlets. Brush the cutlets with vegetable oil and grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes total. Serve hot.
MAKE AHEAD:
The marinade can be refrigerated for up to 3 days.
NOTES:
Variation The marinade is also great for pork chops and pork tenderloin.
SERVE WITH:
Black beans and yellow rice.
SUGGESTED PAIRING:
Tropical South African Chenin Blanc.
No comments:
Post a Comment