Tandoori Turkey Kebabs with Carrot Radish Salad

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.

Servings: 4

Prep time: 30 minutes

Ingredients

Kebabs

  • 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)

Salad

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.)

  6. Serve immediately with the carrot-radish salad (stirring salad well before serving), and, if desired, lime wedges and onion strips.


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