This is a spicy dish! You can use this as is —but I like to serve it as a salad: cut the broiled meat into slices and put them on top of lettuce, tomato, and cucumber salad (drizzle with vinaigrette). The meat also makes a terrific sandwich filler: spread some crusty bread with mayo lightened with a bit of fresh lime or lemon juice. If you’re following a ketogenic diet and would prefer an alternative, have a look at this delicious cauliflower fried rice recipe. Without wasting more of your time, let’s get to the original recipe.
- 1 small onion, coarsely cut
- 2 large garlic cloves, quartered
- 2 tablespoons minced fresh cilantro
- 1⁄4 cup canned chipotle peppers in adobo
- 5 tablespoons extra virgin olive oil
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1⁄2 teaspoon dried oregano
- 1 1⁄2 pounds turkey London broil
Preheat an outdoor grill or oven broiler with the rack about 6 inches from the heat source. To make the pesto, place the onion, garlic, cilantro, chipotle peppers, 4 tablespoons olive oil, chilli powder, cumin, paprika, and oregano in a food processor and process until pureed.
Brush the turkey with the remaining tablespoon olive oil. Broil for about 15 minutes, turning the meat 2–3 times. Brush some of the pesto on the turkey and cook for about 20–25 minutes, turning the meat occasionally and brushing with the remaining pesto, or until it is cooked through.
Let rest for 10 minutes before serving. Makes 4 servings.