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*
2 tablespoons	30ml	Vegetable oil
4		Pita breads halved - optional
		Raita
1 cup	237ml	Plain low fat yogurt
3/4 cup	109g / 3.8oz	Cucumber, peeled finely, seeded, diced
1 1/2 tablespoons	22ml	Fresh mint, minced
2 teaspoons	10ml	Honey (to 3)

Recipe Instructions

* 1 1/2 to 2 pounds, cut up into in 1-inch chunks

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:

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

Makes 1 1/2 cups.

Source:
Unknown Cooking Magazine

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