Directions:
- Empty the yoghurt into a large bowl, big enough to fit the cutlets inches.
- Stir in the cumin and chopped onion.
- Separate the garlic into cloves, peel and sqaush with the back of a knife.
- Stir garlic and salt into the yoghurt.
- Coat the cutlets thoroughly with the marinade they are not meant to be completely covered, just lightly coated.
- Cover the dish and refridgerate for at least 4 hours.
- Coat a griddle pan of the bars of the grill with a small amount of oil to prevent sticking.
- Grill cutlets for three minutes on each side, or until done to your liking.
- Arrange on a big plate and serve with salads.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.69 Kcal (329 kJ) | ||
| Calories from fat | 33.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 6% | |
|---|---|---|---|
| Cholesterol | 3.13mg | 1% | |
| Sodium | 315.26mg | 13% | |
| Potassium | 130.47mg | 3% | |
| Total Carbs | 4.64g | 2% | |
| Sugars | 2.64g | 11% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 6.6g | 13% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 80.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 90.84 Kcal (380 kJ) | ||
| Calories from fat | 38.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.24g | 6% | |
|---|---|---|---|
| Cholesterol | 3.61mg | 1% | |
| Sodium | 363.94mg | 13% | |
| Potassium | 150.62mg | 3% | |
| Total Carbs | 5.36g | 2% | |
| Sugars | 3.05g | 11% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 7.61g | 13% | |
| Vitamin C | 1.7mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 93.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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