Grilled Coriander-Cumin [Turkey] with Cilantro-Yogurt Dipping Sauce

By miss5elements

Turkey breasts and legs work well in this recipe. Allow at least 1 hour (or up to 8) for turkey to marinate before cooking. The dipping sauce can be made 1 day in advance.

Ingredients

• Turkey:
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon hot Hungarian paprika
• 1/2 cup olive oil
• 1/4 cup chopped cilantro, plus cilantro sprigs, for garnish
• 1 (3- to 4-pound) turkey breast, cut into 8 pieces
• Dipping sauce:
• 2/3 cup plain yogurt
• 1/4 cup chopped cilantro
• 2 tablespoons fresh lime juice (about 1 lime)
• 1/4 teaspoon sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste

Details

Servings 4

Preparation

Step 1

To make turkey: Place all ingredients (except turkey) in a blender. Puree until smooth. Place chicken pieces in a mixing bowl, add spice mixture and, using your hands, toss turkey to coat. Cover with plastic wrap and marinate at room temperature for 1 hour, or refrigerate up to 8 hours.

To make dipping sauce: Meanwhile, in a small serving bowl, combine yogurt, cilantro and lime juice; mix well. Stir in salt and pepper. Adjust seasoning to taste. Cover and refrigerate until ready to serve.

Preheat gas grill to medium, or prepare a charcoal grill for direct grilling over medium heat. Place turkey pieces on the grill, the breasts skin side down. Cover and cook, turning occasionally, 20 to 25 minutes. Turkey should be browned, crusty and cooked through, so juices run clear when pierced with a fork. Remove cooked pieces to a serving platter; keep warm in a low oven until the rest of the turkey is done. Garnish with cilantro sprigs. Serve with dipping sauce on the side.