Tandoori Turkey Kebabs

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.