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Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Ground cumin

  2. 1/2 teaspoon 2 1/2ml Salt

  3. 1/4 teaspoon 1 1/3ml Cayenne pepper

  4. 1/4 teaspoon 1 1/3ml Ground cinnamon

  5. 1/4 teaspoon 1 1/3ml Ground cloves

  6. Raita

  7. 2 Garlic - minced

  8. 1 Jalapeno pepper - seeded and minced, (small) optional

  9. 1 tablespoon 15ml Minced or grated fresh ginger

  10. 1 Turkey breast tenderloin - (1--1 1/4 pound),

  11. 3/4"

  12. 2 tablespoons 30ml Vegetable oil

  13. 4 Pita breads halved - optional

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Raita:

  4. 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.

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