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Tangy Tandoori Turkey Kabobs

3/4 cup plain yogurt
juice and zest from 1 lime
1 tbsp garlic paste
1 tbsp ginger paste
1 serrano chile, minced (seeded or omitted if you can't handle the heat)
1 tsp cumin, ground
1/2 tsp coriander, ground
1/2 tsp cardamom, ground
1/2 tsp new mexican chile powder
2 tsp hungarian paparika
1/2 tsp cayenne
1-2 lbs turkey breast, cut in 2 inch cubes (can substitute any poultry or lamb - though cooking times may vary)
kosher salt and freshly cracked black pepper

In a bowl, whisk together the first 11 ingredients until smooth. Add the yogurt marinade to a large sealable plastic bag. Add the turkey cubes to the bag. Seal the bag, removing as much air as possible. Toss the turkey around in the marinade until thoroughly coated. Marinate the turkey, refrigerated, for 24 hours.

30 minutes before you are ready to grill, remove the marinating turkey from the fridge. Place turkey cubes on skewers, close enough so they are touching but not smooshed up against one another. (If you are using wooden skewers, soak them for at least 1/2 hour fully submerged in water to prevent charring.) Grill the tandoori turkey kabobs over medium-high heat for 10-15 minutes or until just cooked through, flipping after 5 minutes. Once fully cooked, remove kabobs from the grill. Allow the kabobs to rest for at least 5 minutes before serving. The turkey is great served either removed from the skewers or still in kabob form. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: 'Tang'erific Tandoori Turkey (Kabobs)
http://www.whatwereeating.com/recipes/tangerrific-tandoori-turkey-kabobs/