This Indian-inspired recipe pairs marinated Tandoori-style turkey kebabs with a fresh carrot and radish salad. Prep time is only 30 minutes, but you'll want to allow at least 4 hours for the turkey to absorb the yogurt and spice marinade.
Prep time: 30 minutes
3/4 cup plain yogurt
2 tsps finely shredded lime peel
3 tbsps lime juice
1 tbsp bottled minced garlic
1 tbsp bottled minced ginger
1/2 of a fresh serrano chile pepper, seeded and finely chopped
2 tsps paprika
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cardamom
1/4 tsp cayenne pepper
1-1/2 lbs turkey tenderloins, cut into 1-1/2 inch cubes
Lime wedges (optional)
Scallion strips (optional)
1-1/2 cups shredded carrots
1/2 cup shredded radishes
1/2 cup golden raisins
2 scallions, bias-sliced
1/3 cup plain yogurt
1/4 tsp finely shredded lime peel
1 tbsp lime juice
1 tbsp honey
1/4 tsp ground coriander
Kebab marinade: Combine 3/4 cup yogurt, 2 tsp lime peel, 3 tbsp lime juice, garlic, ginger, serrano pepper, paprika, cumin, 1/2 tsp coriander, cardamom and cayenne pepper in a small bowl.
Place turkey cubes in a large resealable plastic bag set in a shallow dish. Add the marinade. Seal the bag and turn to coat the cubes. Marinate in the refrigerator for at least 4 hrs or up to 24 hrs.
Prepare salad: Mix carrots, radishes, raisins, and scallions in a medium bowl. Mix 1/3 cup yogurt, 1/4 tsp lime peel, 1 tbsp lime juice, honey and 1/4 tsp ground coriander. Stir into the carrot mixture until well combined. Cover and chill for 1 to 4 hrs.
Remove turkey from the marinade and thread onto bamboo skewers that have been soaked in water for at least 30 minutes, leaving 1/4 inch space between the cubes.
For a charcoal grill, place kebabs on the rack of an uncovered grill directly over medium coals. Grill for 14 to 16 minutes or until the turkey is no longer pink (170°F). (For a gas grill, preheat grill. Reduce heat to medium. Place the kebabs on grill rack over heat. Cover and grill as above.)
Serve immediately with the carrot-radish salad (stirring salad well before serving), and, if desired, lime wedges and onion strips.