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 Grilled Tandoori Turkey Tenderloin |
 Marnidade and Turkey Mise En Place. |
 Combine all marinade ingredients. |
 Whisk together to combine completely. |
 Combine marinade and turkey in plastic bag. Marinate at least 1 hour or up to overnight. |
 Grill covered on hight heat for about 8 minutes. |
 Turn and grill until firm and cooked through. |
 Let turkey rest before coating with melted Ghee and slicing. |
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This is a fun rendition of Tandoori. It is adapted from a recipe in Cuisine At Home seven years ago. Since most people don't have a tandoor; a wood clay oven, similar results can be obtained by grilling the turkey on high heat. Don't be put off by the amount of spices used. Combined with the yogurt and sour cream for the marinade the spices are what make this dish. Chicken breasts can be substituted for the turkey.
I served the Tandoori with peach ginger chutney and cucumber mint raita to cut some of the heat. Links to both recipes are provided. As a side vegetable I served grilled squash and red pepper. I also served freshly baked Afgan Naan bread.
For a wine I chose a Jacuzzi Family Vineyards 2010 Arneis. Slightly chilled it has hints of lime and spearmint which complimented the Tandoorin nicley
Ingredientes
- 1/3 cup Greek yogurt
- 1/3 cup sour cream
- 1 Tbs lime juice
- 2 tsp brown sugar
- 2 tsp cumin
- 2 tsp garam masala or Tandoori seasoning
- 2 tsp paprika
- 2 tsp turmeric
- 2 tsp garlic, minced
- 2 tsp ginger, minced
- 1 tsp Kosher salt
- 1/2 tsp arbol chili powder (substitute cayenne if necessary)
- 16 oz turkey tenderloin
- 2 Tbs Ghee melted
Direcciones
- Combine yogurt, sour cream, lime juice, sugar, spices, garlic, ginger, salt, and chili powder. Combine completely then add turkey tenderloin and marinade in a plastic bag. Refrigerator for at least 1 hour or up to 24 hours.
- Preheat grill to high heat, when hot oil the grill to prevent sticking. Grill the turkey covered for 8-10 minutes, or until it releases easily from the grate. Turn pieces over and grill about 5 more minutes or until firm to the touch and cooked through. Remove turkey from grill and let rest 2-3 minutes, then brush with melted Ghee.
- Slice diagonally and serve with chutney, raita, naan bread and grilled vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 4 servings | |
| Calories 129 | |
| Calories from Fat 102 | 79% |
| Total Fat 11.46g | 14% |
| Saturated Fat 6.7g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 610mg | 25% |
| Potassium 164mg | 5% |
| Total Carbs 6.23g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.53g | 2% |
| Protein 1.77g | 3% |
Menus and Pairings
Wine and Drink Pairings: arneis
Evaluaciones
Comentarios
29 de Septiembre de 2012Amazing combination of spices. I wonder if I could make the sauce for tofu cutlets??
