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Middle Eastern Turkey on Skewers

Serving turkey doesn’t have to wait until Thanksgiving! Turkey breast is a good fit for a healthy lifestyle. Marinating turkey (or chicken breasts) in yogurt is common in Indian cuisine. Yogurt is a good medium to impart flavorful spices and herbs to the meat and the enzymes contained in yogurt render the turkey meat tender. Here, I’ve used Middle Eastern/Mediterranean seasonings for these turkey kebobs with delicious results. Feel free to substitute these spices with your personal preference. (I.e.: Mexican or Indian) Serve cucumber sauce with the kebobs.

Although sweet potato fries are no longer in vogue, they are an excellent side dish to the kebobs. They are delicious with salt and pepper, but adding spices that are similar to the turkey makes them outstanding. Everyone will ask for seconds.

Broccoli with garlic is not a new idea, however in the case you usually throw out the stems, you’ll change your mind after you eat them this way. Broccoli is a colorful addition to the menu. All three recipes are easy to make, (the marinade takes a little advance planning) but the rest is perfect for family dinner tomorrow or pretty enough to serve to guests. Bon healthy appétit!

Serves six

2 pounds boneless, skinless turkey breast cut into 1-inch cubes, or chicken breast
2 cups plain yogurt
1 teaspoon turmeric
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 slice fresh ginger, minced
1 large clove garlic, minced
Cayenne pepper to taste
Freshly ground black pepper to taste
1 teaspoon sea salt
2 lemons, one zest removed and juiced, one cut into wedges for garnish
12, 6-inch wooden skewers, soaked in water

To prepare:

In a non-reactive mixing bowl, whisk yogurt with turmeric, curry powder, cumin, cardamom, ginger, garlic, pepper, salt, and lemon zest. Add turkey pieces to the yogurt and stir well to coat the pieces. Cover with plastic wrap and marinate in refrigerator at least six hours. For a richer flavor, marinate overnight.

To cook/grill: Pre-heat grill or broiler to moderately high. Coat grid or broiler pan with oil. Drain skewers and thread turkey onto them spacing evenly.

Grill until turkey is firm to the touch and completely cooked through about three minutes per side.
Remove and drizzle lemon juice over kebobs, then garnish with fresh chopped parsley and lemon wedges. Pass cucumber sauce at the table.

Related Recipes

Broccoli with Garlic and Olive Oil
Cucumber Sauce
Baked Sweet Potato Fries