- 4 x 200g British turkey breasts or steaks
- olive oil
- salt & pepper
- 1 tbsp paprika
- 2tsp ground cumin
- 1tsp ground cinnamon
- 1tsp ground turmeric
- 200g rhubarb, chopped finely
- 1 tbsp minced ginger in oil
- 1 tbsp minced lemon grass in oil
- 130g caster sugar
- buttered new potatoes
- watercress salad
Season the turkey steaks and brush with olive oil.
To make the spice marinade, mix together all ingredients. Rub this mixture all over the turkey, patting in well. Place in a dish, cover and chill for about 1 hour. Meanwhile light the bbq.
Whilst the bbq is warming up, place the rhubarb, ginger, lemon grass and sugar into a pan and cook over a low heat until thick and well cooked. Liquidise to a puree. Divide the rhubarb puree in half, spooning some over the turkey breasts and reserve the other half to use as a dip.
When the bbq is hot and the coals have turned grey, cook the turkey breasts carefully on both sides for about 6-9 minutes, basting frequently with the rhubarb glaze. Test the breasts are cooked through with a sharp knife.
Serve with the reserved dipping sauce and a few boiled new potatoes and watercress salad.
© Phil Vickery