2 large limes
1/3 cup plain low-fat yogurt
1 T. vegetable oil
2 tsp. minced, peeled gingerroot
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. salt
1 garlic clove, crushed with garlic press
1 1/2 pounds turkey cutlets
Cilantro sprigs for garnish

From 1 lime, grate 1 tsp. peel and squeeze 1 T. juice. Cut the remaining lime into wedges; reserve wedges for squeezing juice over cooked cutlets. In large bowl, mix lime peel, lime juice, yogurt, vegetable oil, gingerroot, cumin, coriander, salt, and garlic until blended. Just before grilling, add turkey cutlets to bowl with yogurt mixture, stirring to coat cutlets. (Do not let cutlets marinate in yogurt mixture, their texture will become mealy.) Place turkey cutlets on grill over medium heat. Cook cutlets 5 to 7 minutes until they just lose their pink color throughout. Serve with lime wedges. Garnish with cilantro sprigs.