A light and practical recipe where thinly sliced turkey breast is marinated with olive oil, thyme, and lemon and quickly grilled. With its low-fat nature, it's preferred alongside salad at everyday dinners.
Mix olive oil, lemon juice, thyme, garlic, salt, and black pepper, then combine with the thinly sliced turkey breast.
Rest the marinated slices in the refrigerator for at least 15 minutes so the flavor soaks into the meat.
Heat a grill pan or grill thoroughly and cook the slices until both sides show light grill marks. Caution: placing on a grill that isn't hot enough will cause the meat to release its juices early.
Rest the cooked slices for a few minutes and serve alongside a salad.
Important: if you don't slice the turkey breast very thinly, it may dry out on the grill; even, thin slicing is essential. Note: don't place the slices on the grill before it's hot, otherwise the meat's juices escape too early. Allergen not specified; however, keep in mind that cross-contamination may occur at the preparation venue.
If you add a pinch of cumin to the marinade, you give the külbastı a bit of warmth and depth.
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