1. Empty the yoghurt into a large bowl, big enough to fit the cutlets inches. 2. Stir in the cumin and chopped onion. 3. Separate the garlic into cloves, peel and sqaush with the back of a knife. 4. Stir garlic and salt into the yoghurt. 5. Coat the cutlets thoroughly with the marinade they are not meant to be completely covered, just lightly coated. 6. Cover the dish and refridgerate for at least 4 hours. 7. Coat a griddle pan of the bars of the grill with a small amount of oil to prevent sticking. 8. Grill cutlets for three minutes on each side, or until done to your liking. 9. Arrange on a big plate and serve with salads. ---------------------------------------------------------------------------
Nutrition
Ingredients
