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Thai Barbecued Turkey Breast

bbq, turkey

2 tablespoons chopped fresh coriander or parsley
2 tablespoons fish sauce; or
2 tablespoons soy sauce
4 teaspoons lemon juice
1 tablespoon water
1 teaspoon granulated sugar
1 teaspoon vegetable oil
1/4 teaspoon pepper
1/4 teaspoon hot pepper flakes
1 pound turkey scaloppine

In bowl, combine coriander, fish sauce, lemon juice, water, sugar, vegetable oil, pepper and hot pepper flakes; mix well. Pour over turkey scaloppine; cover and refrigerate for at least 1 hour or overnight, turning occasionally. Grill on greased grill over hot coals or at high setting for about 2 minutes on each side or until no longer pink inside. Garnish with fresh coriander leaves and serve with rice or noodles and a tomato and cucumber salad.

Contributor: Canadian Living - August, 1991

Yield: 4 servings

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