Tandoori turkey skewers

Tandoori turkey skewers


1 person made this

Eaten without the skin, turkey makes a healthy, tasty meal. Turkey breast is the leanest of meats, and its mild flavour makes it a versatile ingredient. It also supplies high-quality protein and B vitamins.

Janet Mitchell

Serves: 4 

  • 1½ teaspoons ground cumin
  • 1½ teaspoons ground coriander
  • 1½ teaspoons ground turmeric
  • 1½ teaspoons chilli powder
  • 1 teaspoon ground cardamom
  • 1 teaspoon freshly ground pepper
  • 2/3 cup plain low-fat yoghurt
  • Salt
  • 500g skinless, boneless turkey breast, cut into 3 cm cubes
  • 2 teaspoons vegetable oil
  • 1 tablespoon chopped fresh mint

Preparation:2hours10min  ›  Cook:5min  ›  Ready in:2hours15min 

  1. Combine the cumin, coriander, turmeric, chilli powder, cardamom, pepper, half the yoghurt and a pinch of salt in a small bowl. Thread the turkey cubes onto 4 skewers (if using bamboo skewers, soak in water for 30 minutes beforehand, so that they won't burn), then brush the marinade over the turkey, rubbing in well. Leave to marinate for 2 hours.
  2. Heat the oil in a medium nonstick frying pan over moderate heat. Cook the turkey skewers for 2 minutes each side or until cooked through. Serve with the remaining yoghurt mixed with the mint.

Recently Viewed

Reviews (1)


Really really yummy, used a bit less chilli and served with salad. My five year old has requested that I make these again! - 01 Mar 2012

Write a review

Click on stars to rate