Tandoori Turkey Kabobs

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Sep. 16, 2011

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 (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
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

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.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 178Calories from Fat 59

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 893 mg37.21%

Total Carbohydrates 10 g3.3%

Dietary Fiber %

Sugars 5 g

Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet