Weeks ago we ate a delicious meal of grilled tandoori turkey kabobs, marinated in yogurt, lime, and spices. The turkey was served with roasted potatoes and sauteed red cabbage and kale seasoned with garam masala and deglazed with cider vinegar.
T: Howdy ho, it’s been a while since we blogged.
A: first off… i ain’t no ho, biatch. secondly, yes in freaking deed it has! i’ve been m.i.a. for a while now.
T: yeah, weddings, illness, travel. Not good things for our little food blog. Hell it’s been a couple of weeks since we even ate this meal.
A: seriously, this was part two of the turkey breast! i actually started marinating this before i fixed the spicy turkey and bacon bite thingies! mmmm i freaking love a good tandoori marinade. if my memory serves me correctly this had a nice bright flavor from the lime and yogurt. the spices were definitely a tastable perk too.
T: Yes, the spices were tastable. That’s kind of a weird thing to say. I love yogurty things. Any time you want to cook some kind of poultry (or anything else) in yogurt, I will be there by your side… eating it.
A: heheh you mean you won’t be by my side eating everything else i make that doesn’t contain yogurt? the yogurt makes a difference?
The full monty
T: Mmm… no. I’ll pretty much be there to eat anything you make. But I really like the yogurt stuff Such as this turkey that was so delicious.
A: sweet! even if i make another batch of those biscuits i made years ago that we wouldn’t even feed to the ducks?!?
T: in that case I will not be there. I will be driving to mcdonalds or something.
A: hehehe dear god! anything but mickey dee’s! (or any other fast food establishment for that matter)…. soooooooo, do you remember this meal well enough to give ‘er a rating?
T: I reck’n. It gets a 4.6/5 from me. I loved it, and I gotta say, it didn’t even taste like turkey. Well, it did, but, it could have been a richer bird. Sometimes turkey is dry and bland, but that was not a problem for these little nuggets. The cabbage and kale was great too… nice and tangy and delish. And the potatoes were great, although I was surprised that they were seasoned as simply as they were (just salt and pepper). Soo….. what was your rating?
A: i feel pretty damn similarly. I give this meal a 4.5/5. the turkey was tangy and “spicy” (not pepper spicy, but spices spicy), the sauteed leafies were crunchily delicious and, yeah, the potatoes were tasty too. all it really takes is a little salt and pepper for most things to be seasoned well. other herbs and spices are just lagniappe.
T: I know, it’s amazing how good tasting some things are with salt and pepper as the sole seasoning agents. Like the fish you make from time to time… which leads me to my next statement… when you makin fish, woman?
A: when you buyin me some o’ dat der fish for me to make, man?
T: whenever you say, hey, wonderful guy I love, I need some fish, give me money now.
A: hehehe, so, uh, i guess that means i’m gonna have to go get the fish my own damn self! (but i’ll still let you buy it!)
T: I think we both know that it is in our best interest for you to go pick out the fish. I’d come back with a chicken breast or some shit.
A: oooooo! i think that would be a great idea! what if one day, we sent you to the store to pick out several random items, then we photoed them and i had to make something tasty with ‘em.
T: so… I would go and pick out whatever I felt like picking up? is that the game?
A: yup!…. hmmmmm, only maybe you could avoid pop-tarts and the likes.
T: I can avoid pop-tarts, but I don’t know about “the likes.” That’s a little vague… I can still get toaster strudel right?
A: oh heeeeell nah!
T: Stop limiting me!
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!