Tandoori Turkey Kebabs

Tandoori Turkey Kebabs

Transport yourself to the bustling streets of Old Delhi with these delectable Tandoori Turkey Kebabs. Marinated in a luxurious blend of creamy Greek yogurt and a medley of aromatic Indian spices, these kebabs are a true homage to Mughal-era cuisine. The fiery tandoori masala dances on your palate, while the earthy notes of turmeric and the zesty brightness of lemon elevate each bite. Juicy turkey cubes are threaded onto skewers with colorful vegetables, making for a vibrant dish that's perfect for summer barbecues or intimate family gatherings. Served alongside a refreshing cilantro-mint chutney and fluffy Naan bread, these kebabs are not just a meal, but an unforgettable experience steeped in rich culinary tradition.

Servings: 4

Ingredients

  • Turkey breast (1.5 pounds, cut into 1-inch cubes)
  • Greek yogurt (1 cup)
  • Lemon juice (2 tablespoons)
  • Garlic (3 cloves, minced)
  • Ginger (1 tablespoon, grated)
  • Tandoori masala (2 tablespoons)
  • Cumin powder (1 teaspoon)
  • Coriander powder (1 teaspoon)
  • Turmeric powder (1/2 teaspoon)
  • Salt (1 teaspoon)
  • Vegetable oil (2 tablespoons, for brushing)
  • Red onion (1, cut into chunks)
  • Bell peppers (2 (1 red, 1 yellow), cut into chunks)
  • Cherry tomatoes (1 cup)
  • Fresh cilantro (for garnish)
  • Lemon wedges (for serving)
  • Cilantro-mint chutney (for serving)

Instructions

  1. In a large bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, cumin powder, coriander powder, turmeric powder, and salt. Whisk until the mixture is smooth and well blended.
  2. Add the turkey cubes to the marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight to allow the flavors to meld and enhance the meat.
  3. Preheat your grill to medium-high heat, ensuring it is well-heated to achieve that perfect char.
  4. Carefully thread the marinated turkey cubes onto skewers, alternating with chunks of red onion, bell peppers, and cherry tomatoes for a colorful and appealing presentation.
  5. Lightly brush the kebabs with vegetable oil to prevent sticking and promote browning during grilling.
  6. Grill the kebabs for about 10-12 minutes, turning occasionally, until the turkey is cooked through and exhibits a slight char. Use a meat thermometer to confirm the internal temperature reaches 165°F (75°C).
  7. Once cooked, remove the kebabs from the grill and let them rest for a few minutes to retain their juiciness.
  8. Serve the Tandoori Turkey Kebabs garnished with fresh cilantro and lemon wedges, alongside a refreshing cilantro-mint chutney for dipping.
  9. For a delicious variation, substitute turkey with chicken or paneer for a vegetarian option. These kebabs are fantastic when paired with warm Naan bread or served over a bed of fragrant basmati rice.

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 15 minutes • Calories: 300 • Fat: 10g • Carbs: 12g • Protein: 40g • Sodium: 600mg • Sugar: 4g