Source: Fabulous Food Associations

Grilled Jamaican Turkey Cutlets with Vegetables
Jamaican spices give this turkey dish its island flair. Substitute white potatoes for sweet potatoes, if you prefer.
Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes


1 pound turkey cutlets
Jamaican jerk seasoning
vegetable oil cooking spray
4 pearl onions, peeled
1 small to medium green bell pepper, seeded and cut into 1-inch pieces
2 Roma tomatoes, cut into quarters
1/2 cup fresh orange juice, (about 2 oranges)
1 tablespoon lime juice
2 small sweet potatoes, (or 1 large) unpeeled, cut into approximately 4- by 1-inch wedges
1/2 teaspoon curry powder
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 teaspoon olive oil

Preheat the oven to 450 degrees F.

Sprinkle approximately 1/4 teaspoon of Jamaican jerk seasoning over both sides of cutlets and rub it into the meat. Let the meat stand while you prepare the rest of the ingredients.

In a medium bowl, combine the curry powder, Kosher salt, pepper and olive oil. Add the potato wedges and toss to coat.

Lightly spray a 12- x 15-inch baking sheet with vegetable spray. Arrange the sweet potato wedges on the baking sheet and bake about 15 minutes until tender.

Spray a nonstick stovetop grill pan with vegetable spray. Heat to medium high for 1 to 2 minutes before arranging the cutlets in the pan. Cook for 2 minutes, turn, and cook for 1 1/2 to 2 minutes longer until cooked through. Remove from the pan and keep warm.

Toss the onion wedges and green pepper cubes in grill pan and reduce the heat to medium. Stir constantly for 2 to 3 minutes or until the vegetables are lightly browned. Add the tomato wedges. Pour in the orange and lime juices and stir to blend. Cook for about 5 minutes or until vegetables are crisp and tender.

Arrange the vegetables around the cutlets and then the potato wedges around hte outside of the dish. Serve immediately.