Turkey Tikka Kebabs are smoky, richly-spiced with a lush yogurt marinade and charred crispy at the edges. Totally unconventional, but I love how many servings I get from one turkey breast roast and that I can make large, juicy chunks. (But chicken works, too!)
I recently got back from the Fresh Air Retreat in Georgia, and I am still dreaming about the food and amazing company. I got to hang out with a group of incredibly-talented content creators and be spoiled with a personal chef feeding me gorgeous meals between excursions to Atlanta restaurants.
The chef (Trimell Hawkins) smoked a turkey breast roast that made the whole house go quiet. It was SO moist and flavorful.
I always love a turkey breast roast for meal prep, and that smoked version inspired these tender grilled kebabs as a spin on my Indian tandoori chicken tikka kebabs (best served with warm butter naan!).
Turkey Tikka Kebabs Ingredients
A big thank you to the brands behind our Fresh Air Retreat. So grateful to Butterball, Amylu, SUNSET, Mediavine, and Zwilling! Using some of their products here:
- Greek yogurt: Not only tenderizes with gentle acidity, but creates a crust that retains moisture and offers milk solids that boost the browning.
- Fresh Ginger and Garlic: Super important to use fresh here.
- Paprika: Restaurant Chicken Tikka typically has food coloring, but I prefer to take what red color I can get from paprika, which adds flavor without heat.
- Cayenne: Adjust it to your taste.
- Garam masala: I prefer to use an Indian brand in the international aisle for the right flavor profile.
- Butterball Boneless Seasoned Turkey Breast Roast (you buy it in the frozen meat section!)
- My easy Indian Yogurt Sauce for dipping, using SUNSET cucumbers.
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
This recipe is easy to make your own. Here are my favorite swaps.
- Swap the protein: Turkey breast tenderloin or boneless chicken thighs work beautifully too.
- Try other spices: A pinch of smoked paprika or a curry powder instead of garam masala work well.
- Make it dairy-free: Swap thick coconut yogurt into the marinade.
- Add veggies: Thread SUNSET peppers or onion between the turkey pieces.
- Use the oven: Broil or roast the kebabs if you are not grilling.
Grab These Tools
- Grill or grill pan: For that smoky char and grill marks.
- Skewers: Metal works great, or soak wooden ones first.
- Instant-read thermometer: The best way to nail 165°F.
Turkey fans, check out my collection of healthy ground turkey recipes!
How to Make Turkey Tikka Kebabs: An Easy Guide
This comes together fast once the turkey has marinated. Here is the step-by-step.
Mix the Marinade
Whisk the yogurt, garlic, paprika, cayenne, ginger, garam masala, and salt in a large bowl. You want a thick, deeply colored paste.
Marinate the Turkey
Cut the turkey roast into bite-size pieces. Add them to the marinade and rub it all over to coat.
Cover and chill for at least one hour, or up to 48 hours. Pull the turkey out to come to room temperature before grilling.
Set Up a Two-Zone Grill
Rub the grill grates with oil. Light half the burners and leave the other half unlit. Preheat on medium-high for about 10 minutes.
Grill and Finish
Thread the turkey onto skewers and lay them over the direct heat. Let each side release on its own, then flip and grill until nicely marked.
Move the skewers to the unlit side and close the lid. Cook until the turkey reaches 165°F, about 8 to 12 minutes total.
4 Common Mistakes To Avoid
Here are the most frequent mix-ups to avoid when making turkey tikka kebabs:
- Overcooking the turkey. Lean breast dries out fast, so pull it right at 165°F.
- Skipping the rest. Let the kebabs rest a few minutes so the juices settle back in.
- Moving the skewers too soon. Let the meat release from the grates before you flip.
- Uneven pieces. Cut the turkey the same size so it cooks at the same rate.
Make Ahead and Storage
One roast makes a lot, so these kebabs are built for meal prep and leftovers.
Storing Leftovers
- Fridge: Store cooked turkey in an airtight container for 3 to 4 days.
- Marinade: Raw marinated turkey holds in the fridge for up to 48 hours.
Freezing
- Cooked turkey: Freeze in a sealed bag for up to 2 months.
- Thaw: Move frozen kebabs to the fridge overnight before reheating.
Reheating Turkey Tikka Kebabs
- Low and gentle: Warm them in a low oven so the lean meat stays moist.
- Microwave: Use short bursts and stop as soon as they are hot.
- Add moisture: A splash of water or broth keeps the turkey from drying.
How to Serve This Turkey Tikka Kebabs Recipe
These kebabs love a cool, fresh spread. My cucumber raita is the perfect partner.
Turkey Tikka Kebab Toppings
- Fresh herbs: A shower of mint or cilantro right before serving.
- SUNSET tomatoes: Halved and scattered for color and juicy freshness.
- Lime wedges: A bright squeeze that wakes up the spice.
- Sliced chili: For anyone who wants extra heat.
Side Dishes for Turkey Tikka Kebabs
- Warm flatbread: My soft Indian naan is great for scooping.
- Basmati rice: Plain or lightly spiced, to soak up the raita.
- Crisp salad: SUNSET cucumbers and peppers keep the plate light.
Other Grilled Favorites You’ll Love
- Oven-Roasted Tandoori Turkey
- Maple-Butter Glazed Turkey Roast
- Juicy Beef Kafta
- Lamb Kofta with Lemon Cream
- Grilled Harissa Lamb Chops
- Turkey Burgers
A few pics from Fresh Air retreat in Atlanta, by photographer Amanda Kamppinen.
Tandoori Turkey Skewers (with Cucumber Raita)
Ingredients
- 1 cup plain full-fat Greek yogurt
- 2 tbsp minced garlic
- 1 ½ tbsp paprika
- 1 tsp cayenne
- 1 tbsp minced ginger
- 1 tbsp garam masala
- ¾ tsp kosher salt
- 1 3-lb Butterball Boneless Turkey Breast Roast thawed and cut in bite-sized pieces
- Oil for grill grates
- Cucumber Raita
Instructions
- To make the marinade, whisk together all ingredients except for turkey in a large bowl. Add turkey and rub the spice mixture all over to coat. Let stand covered for 1 hour at room temperature or for up to 48 hours refrigerated.
- Thread the turkey onto metal BBQ skewers. Rub the grill grates with oil and preheat on medium-high heat for 5 minutes, lighting half the burners but leaving an area where the grill is unlit.
- When grill is super hot, add skewers to the direct-heat cooking area.
- Cook until the turkey releases easily from the grates, then flip and cook until nicely grill-marked on all sides.
- Move skewers to unlit part of the grill, close the lid and continue cooking until internal temperature of 165ºF is reached, 8-12 minutes total cooking time.
Notes
- Chicken Substitute: You may substitute 3 lbs of boneless, skinless chicken thighs or breasts for the turkey roast if you prefer. Increase to 2 1/4 kosher salt (as the turkey breast roast comes brined/seasoned).
- Safety Note: Use oven mitts when flipping metal skewers as they get very hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
