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Tandoori Turkey Kabobs Recipe
|Ground cumin||1 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), minced (Small Ones)|
|Finely minced ginger/Grated fresh ginger||1 Tablespoon|
|Jalapeno pepper||1 Small, seeded and minced (Optional)|
|Turkey breast tenderloin||1 1⁄4 Pound, cut into 3/4-inch cubes|
|Vegetable oil||2 Tablespoon|
|Plain low fat yogurt||1 Cup (16 tbs)|
|Finely diced seeded cucumber||3⁄4 Cup (12 tbs), peeled|
|Finely chopped fresh mint||1 1⁄2 Tablespoon|
Calories 178 Calories from Fat 59
% Daily Value*
Total Fat 7 g10.3%
Saturated Fat 1.1 g5.3%
Trans Fat 0 g
Cholesterol 43.9 mg
Sodium 893.5 mg37.2%
Total Carbohydrates 10 g3.4%
Dietary Fiber 0.77 g3.1%
Sugars 5.2 g
Protein 20 g39.9%
Vitamin A 5.5% Vitamin C 6.4%
Calcium 9.2% Iron 3.3%
*Based on a 2000 Calorie diet
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.