Scallops grilled turkey

500 g turkey breast

1 large lemon (or 2 small)

1 Art. l. 1 tsp dried basil (or. chopped fresh)

2 Art. l. olive oil

1/2 h. l. salt

Fillet cut into cutlets 5-7 mm thick.

Rub 2 tsp lemon zest, lemon juice squeezing. Mix the juice and zest and salt, vegetable oil and basil.

Put the fillets on the grill and fry on medium hot coals, basting with marinade constantly.

Serve with vegetables (we ate with squash caviar).

Bon Appetite!