Ingredients:
| 1 |
teaspoon |
ground cumin |
| 1/2 |
teaspoon |
salt |
| 1/4 |
teaspoon |
cayenne pepper |
| 1/4 |
teaspoon |
ground cinnamon |
| 1/4 |
teaspoon |
ground cloves |
| 1 |
recipe |
raita |
| 2 |
cloves |
garlic |
| 1 |
small |
jalapeno pepper -- seeded and minced, |
| 1 |
tablespoon |
minced or grated fresh ginger |
| 1 |
medium |
turkey breast tenderloin* |
| 2 |
tablespoons |
vegetable oil |
| 4 |
medium |
pita breads halved -- optional |
|
|
---Raita--- |
| 1 |
cup |
plain low fat yogurt |
| 3/4 |
cup |
cucumber, peeled finely, seeded, diced |
| 1 1/2 |
tablespoons |
fresh mint, minced |
| 2 |
teaspoons |
honey (to 3) |
|
Preparation:
* 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. |
