Tandoori Turkey Kabobs
|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|
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.