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Tandoori Turkey Kabobs Recipe

Serves 4


  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 2 small cloves garlic, minced
  • 1 small jalapeno pepper, seeded and minced,(optional)
  • 1 tbsp minced or grated fresh ginger
  • 1 turkey breast tenderloin (1 to 1 1/4 pound), cut in 3/4" cubes
  • 2 tbsp vegetable oil
  • 4 pita breads halved (optional)
  • Raita Sauce:
  • 1 cup plain low fat yogurt
  • 3/4 cup finely diced, seeded peeled cucumber
  • 1 1/2 tablespoons minced fresh mint
  • 2 to 3 teaspoons honey


1. Combine cumin, salt, cayenne pepper, cinnamon and cloves in smal bowl; reserve 1/2 tespoon cumin mixture for Raita.
2. Prepare Raita.
3. Add garlic, jalapeno pepper and ginger to remaining cumin mixture in bowl.
4. Place turkey in large bowl; drizzle with oil and toss to coat.
5. Sprinkle cumin mixture over turkey; toss to coat.
6. Thread turkey onto metal or wooden skewers. (Soak wooden skewers in hot water 30 minutes to prevent burning.
7. Lightly oil hot grid to prevent sticking.
8. Grill turkey on covered grill over medium-hot heat 7-12 minutes or until turkey is no longer pink, turning once.
9. Serve in pita breads, if desired, with Raita.

Raita Sauce:
1. Combine all ingredients plus reserved 1/2 teaspoon cumin mixture from Tandoori Turkey Kabobs in small bowl.
2. Cover and refrigerate until ready to serve. Makes 1 1/2 cups.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Meat and Poultry / Turkey
Course:Main Dish
Cuisine:Asian / Indian
Preparation Method:Grill
Dish:Spreads and Sauces

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