Slightly Spicy Marinade for Turkey (or whatever really!)

I’ve been away. That’s my excuse. I went off to the UK to participate in the London Triathlon in a team relay with two of my best friends. I did the bike leg – a snip at 40 kilometres. I might be the slowest cyclist about, but I did it! Powered by a couple Vortex Meatballs as well. None of this frankenfood energy gels for me now. Yay!

After the triathlon, we went on a road trip: visiting London, York, Edinburgh, Glasgow, Kendal and the Lake District, Strattford Upon Avon and Stonehenge. Brilliant. And as much as I enjoyed roadtripping, it’s nice to get back to my own kitchen and back to cooking again. I didn’t exactly fall OFF the paleo/low carb wagon, but I wouldn’t have been allowed to drive it with the amount of real ales sampled in the week…. if you get my drift.

So to celebrate coming back, and getting back into my ‘routine’, I’ve decided to do a Whole30 this month. I have another triathlon on Sunday but it’s just the Super Sprint one in Barcelona. I think last year when I did that I did sample a few energy gels – but this time, I’ll bring bacon. Or something.

Anyway. Today is Day 2. I’m posting the pics on Instagram, if you’re interested. As a lot of the stuff I’m eating is pretty simple. (Who need a recipe for poached eggs and parma ham, really?) But for dinner, I made a pretty tasty marinade for some turkey. So here it is….

Oh – and I served it with some roasted broccoli, small green peppers and bacon. Inspired by a recipe from NomNomPaleo. I say inspired, because I didn’t follow her instructions to the letter – but more or less!

Print Recipe

Slightly Spicy Marinade for Turkey (or whatever really!)

Courses: All Recipes, Mains, Sauces Recipe Keys: Gluten Free Low Carb

Servings: 6

Ingredients

Servings

• 1 medium onion
• 4 cloves garlic
• 1 tablespoon sweet paprika
• 1 teaspoon naga chilli flakes (or any other type of chilli flakes)
• 0.5 teaspoons cumin
• 0.5 teaspoons ground coriander seed
• 2 teaspoons oregano
• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 0.5 teaspoons sea salt
• 0.5 teaspoons black pepper
• 1 kilogram turkey breat

Instructions

1. Combine all the ingredients (except the turkey) in a food processor and mix.

2. Pour into bowl with the turkey and smoosh it around with your hands a bit to mix. Then stick in the fridge for a few hours.

3. Grill on the pan in batches. Then stick in the oven to keep warm in a pan with a tad of olive oil. You know what - that left a great gravy which apparently was a hit as well!