1/2 cup (125 ml) plain yogurt

2 tsp (10 ml) lemon juice

1/4 tsp smoked paprika

1 small garlic clove, grated

1 lb (450 g) turkey tenderloin, cut into cubes (see note)

1 tbsp (15 ml) olive oil

In a bowl, combine the yogurt, lemon juice, paprika and garlic. Add the turkey and mix well. Season with salt and pepper. Cover and refrigerate for 30 minutes.

In a large non-stick skillet, heat the oil over medium-high heat. Cook half of the turkey cubes at a time, turning to brown all sides, until the meat is cooked through, about 7 minutes.

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