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.
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
500g skinless, boneless turkey breast, cut into 3 cm cubes
2 teaspoons vegetable oil
1 tablespoon chopped fresh mint
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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.
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.