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Ethnic - Grilled Greek Turkey

Source of Recipe

from rdj petite


List of Ingredients

1/2 c. plain yogurt
2 tsp. dried parsley
2 tsp. dried oregano
2 tsp. fresh lemon juice
1/4 tsp. ground black pepper
1 finely chopped garlic clove
2 boneless, skinless turkey breasts, or tenderloins, (3/4 lb.)
lemon slices and parsley sprigs for garnishing, if desired


Recipe

Mix the yogurt, parsley, oregano, lemon juice, pepper, and garlic together in a shallow nonmetal dish or a resealable plastic bag.
Add the turkey. Turn to coat all the meat.
Cover the dish or seal the bag and refrigerate for at least 8 hours but no longer than 24 hours.
Coat the grill rack with non stick cooking spray or vegetable oil.
Set the coals or gas grill for direct heat.
Remove the turkey from the marinade, reserving marinade.
Cover and grill the turkey 4 - 5" with a medium heat for 25 - 30 minutes.
Brush occasionally with the marinade and turn after 15 minutes.
Cook until the juice is no longer pink when center of thickest piece is cut.
Discard any remaining marinade.
Remove from the grill and let stand 10 minutes before slicing.
Cut turkey into 1/2" diagonal slices to serve.
Garnish with the lemon parsley if desired.
Makes 6 servings.

Nutritional info per serving:
127 Calories; 2g Fat (12.4% calories from fat); 25g Prot; 2g Carb; trace Diet Fib; 63mg Chol; 237mg Sod.

Diabetic exchanges: 3 1/2 Lean Meat