Tandoori Turkey Skewers (with Cucumber Raita)
Juicy grilled tandoori turkey skewers with a spiced yogurt marinade that keeps the lean meat tender and full of flavor.
Servings: 8
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
Calories: 198kcal | Carbohydrates: 3g | Protein: 40g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 93mg | Sodium: 579mg | Potassium: 494mg | Fiber: 1g | Sugar: 1g | Vitamin A: 786IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg