Tandoori Turkey Kabobs Recipe


Cooking Time10 MinDifficulty LevelMedium
Health IndexAverageServings6
MethodMain Ingredient
Interest Group


 Ground cumin1 Teaspoon
 Salt1⁄2 Teaspoon
 Ground red pepper1⁄4 Teaspoon
 Ground cinnamon1⁄4 Teaspoon
 Ground cloves1⁄4 Teaspoon
 Garlic2 Clove (10 gm), minced (Small Ones)
 Finely minced ginger/Grated fresh ginger1 Tablespoon
 Jalapeno pepper1 Small, seeded and minced (Optional)
 Turkey breast tenderloin1 1⁄4 Pound, cut into 3/4-inch cubes
 Vegetable oil2 Tablespoon
 Plain low fat yogurt1 Cup (16 tbs)
 Finely diced seeded cucumber3⁄4 Cup (12 tbs), peeled
 Finely chopped fresh mint1 1⁄2 Tablespoon
 Honey2 Teaspoon

Nutrition Facts

Serving size

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


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.