Tandoori Turkey Kabobs

Recipe Ingredients

1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
1/4 teaspoon	1.3ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground cloves
		Raita
2		Garlic - minced
1		Jalapeno pepper - seeded and minced, (small) optional
1 tablespoon	15ml	Minced or grated fresh ginger
1		Turkey breast tenderloin - (1--1 1/4 pound), 3/4"
2 tablespoons	30ml	Vegetable oil
4		Pita breads halved - optional

Recipe Instructions

Combine cumin, salt, cayenne pepper, cinnamon and cloves in small bowl; reserve 1/2 teaspoon cumin mixture for Raita. Prepare Raita. Add garlic, jalapeno pepper and ginger to remaining cumin mixture in bowl. Place turkey in large bowl; drizzle with oil and toss to coat.

Sprinkle cumin mixture over turkey; toss to coat. Thread turkey onto metal or wooden skewers. (Soak wooden skewers in hot water 30 minutes to prevent burning.) Lightly oil hot grid to prevent sticking. Grill turkey on covered grill over medium-hot heat 7-12 minutes or until turkey is no longer pink, turning once. Serve in pita breads, if desired, with Raita.

Raita:

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

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

Source:
Unknown Cooking Magazine

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