You are here

Tandoori Turkey Kabobs

admin's picture
  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 (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
  Honey 2 Teaspoon

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.

Recipe Summary

Difficulty Level: 
Cook Time: 
10 Minutes

Rate It

Your rating: None
Average: 4 (17 votes)

Nutrition Rank

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 mg14.6%

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

Tandoori Turkey Kabobs Recipe