Tandoori-Spiced Turkey Skewers
Prep time
Cook time
Total time
Turkey in the middle of summer? But of course! An Indian-inspired marinade and a hot grill turn boneless, skinless turkey breasts into an exotic dish that's perfect for a summertime meal in the backyard. Feel free to adjust the amount of cayenne to suit your tastes - this version of the recipe is only mildly spicy.
Serves: 6
Tandoori Spice Marinade
  • 1 cup plain non-fat Greek yogurt
  • 2 cloves garlic, minced
  • 2 limes, zested and juiced
  • 2 tbsp grated ginger
  • 2 tbsp hot paprika
  • 2 tbsp garam masala
  • 1 tbsp turmeric
  • 2 tsp salt
  • ½ tsp cayenne pepper
Turkey Skewers
  • 2 lbs boneless skinless turkey breast
  • 10 bamboo skewers
  • 1 small red onion, cut into chunks
  • 1 green pepper, cut into chunks
Mango Raita
  • 1 small firm-ripe Ataulfo mango, finely diced
  • 1 cup plain non-fat Greek yogurt
  • 2 tbsp finely chopped mint
  • 2 tbsp finely chopped cilantro
  • 1 tsp ground cumin
  • ½ tsp salt
  • Pinch cayenne
Prepare the Marinade:
  1. In a small bowl, whisk together all of the marinade ingredients until smooth.
Marinate the Turkey:
  1. Place the turkey cubes in a large zip-top plastic bag. Pour in the marinade, and seal up the bag. Shake until the turkey is evenly coated with marinade. Transfer to the refrigerator to marinate for at least 8 hours, preferably overnight.
Assemble the Skewers:
  1. About an hour before you're ready to cook, soak the bamboo skewers in water to prevent them from burning.
  2. Thread the turkey pieces onto the prepared skewers, alternating with 2-3 chunks of onion and pepper per skewer.
  3. Preheat a gas or charcoal grill on high heat. Arrange the skewers on the preheated grill, and cook for 4-5 minutes per side or until turkey is cooked all the way through and a meat thermometer registers an internal temperature of 165F.
  4. Transfer the skewers to a serving platter and cover with foil while you quickly prepare the raita.
Prepare the Raita:
  1. Combine the raita ingredients in a small bowl and stir well. Spoon into four small serving bowls.
  2. Serve the turkey skewers with small bowls of raita for dipping, and warm naan or basmati rice alongside.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/stick-it-to-the-man-tandoori-spiced-turkey-skewers/