Tandoori Turkey Kabobs Recipe
Ingredients
| Ground cumin | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Minced ginger | 1 Tablespoon, finely grated | |
| 1 small jalapeno chili pepper, seeded and minced (optional) | ||
| 1 turkey breast tenderloin (about 1 to 1 1/4 pounds), cut into 3/4-inch cubes | ||
| Vegetable oil | 2 Tablespoon | |
| 1 cup plain low-fat yogurt | ||
| 3/4 cup finely diced seeded peeled cucumber | ||
| Mint | 1 1/2 Tablespoon, finley chopped (For Raita) | |
| Honey | 2 Teaspoon (For Raita) | |
Directions
Combine cumin, salt, red pepper, cinnamon and cloves in a small bowl; set aside 1/2 teaspoon spice mixture for the raita.
To the remaining spice mixture add garlic, ginger and chili pepper.
Place turkey in a large bowl; drizzle oil over turkey and toss lightly to coat.
Sprinkle on spice mixture and again toss to coat evenly.
Thread turkey onto metal or bamboo skewers. (Soak bamboo skewers in water at least 20 minutes to keep them from burning.)
Oil hot grid to help prevent sticking.
Grill turkey, on a covered grill, over medium-hot Kingsford briquets, 7 to 12 minutes until turkey is cooked through, turning once.
To make raita, combine all ingredients plus the reserved 1/2 teaspoon spice mixture from the Tandoori Turkey Kabobs in a small bowl.
Cover and refrigerate until ready to serve.
Serve with Raita and pita breads to make sandwiches, if desired.
To the remaining spice mixture add garlic, ginger and chili pepper.
Place turkey in a large bowl; drizzle oil over turkey and toss lightly to coat.
Sprinkle on spice mixture and again toss to coat evenly.
Thread turkey onto metal or bamboo skewers. (Soak bamboo skewers in water at least 20 minutes to keep them from burning.)
Oil hot grid to help prevent sticking.
Grill turkey, on a covered grill, over medium-hot Kingsford briquets, 7 to 12 minutes until turkey is cooked through, turning once.
To make raita, combine all ingredients plus the reserved 1/2 teaspoon spice mixture from the Tandoori Turkey Kabobs in a small bowl.
Cover and refrigerate until ready to serve.
Serve with Raita and pita breads to make sandwiches, if desired.
Chef
