Turkey Kabobs

‘Tang’erific Tandoori Turkey (Kabobs)

Behold the kabob in all its glory
Eater rating: 4.6 / 5  4.55

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.

Sauteed Cabbage and Kale
Crunchy, tangy, spicy… delicious

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. :-P 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?
Roasted potatoes and turkey kabobs
The full monty

T: Mmm… no. I’ll pretty much be there to eat anything you make. But I really like the yogurt stuff :-P 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?!? :-P
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: :-P 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!

A Turkey Recipe, by Amanda
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!

15 comments so far:

  1. Deborah says:

    I’m excited for this recipe – this sounds amazing!

  2. Kalyn says:

    I want this recipe! Good thing I have you on rss.

  3. Lea says:

    Gimme the recipe!! GIMME GIMME GIMME!!

    I love tandoori! =)

    mmmmm

  4. cheila says:

    i love this blog. just found it yesterday. love the food. love the photos. love the chat style posting. love love love.

  5. DarBar says:

    Another Amazing Amanda Accommodation! I love your site, your meals and your banter! You are the queen of cooking blogs!

    DarBar

  6. DarBar says:

    Oh, I forgot to mention your photos! Love ‘em too!

  7. Amanda says:

    thanks deborah! sorry it took me so long to get the recipe up! at least i finally got around to it and didn’t let it fall to the way side, right? ;-)

    ditto, kalyn! but you update at a rate i could only dream of so my google reader has me going to your site on a daily basis!

    lea! me f’ing too! mmm tandoori. seriously, if i could eat indian food every day, i probably would. (ps – good to see you back to blogging! even if i don’t comment i visit frequently!)

    hell yeah cheila! and we love you for loving us! :-P come on back now, ya hear! ;-)

    Why thank you very much DarBar! that’s a huge compliment! are we by any chance friends on group recipes?!? i don’t really get on the site much but i feel like i’ve seen your name before. take care!

  8. adam says:

    Mmmmm …. delicious tandoori triptophan. Turkey coma.

  9. Nicole says:

    Hey guys! I’ve been MIA for quite a while too but I should be posting some yummy stuff this week I hope. We had some lamb kebabs last week that were marinated in something similar…no lime though. It was so good that I haven’t stopped thinking about it. And now I’m drooling over this! I must throw some more meat in yogurt soon!! :-) Oh, I just moved Pinch My Salt to http://pinchmysalt.com Come check out the new site when you get a chance :-)

  10. Elaine says:

    Hi – I recently found your site and I think it is fantastic. I was waiting for the tandoori recipe and here it is! I get so tired of cooking and eating the same old stuff. Thanks for all the great ideas.

  11. David says:

    Tyler, you consistently take amazing food shots.

    Care to share the details of your hardware with the rest of us, aspiring food shootists?

  12. DarBar says:

    Yes, Amanda, you correctly placed me as your friend on GR :-) .
    So you already know that I’m a BIG fan of yours! Thanks again for your wonderful recipes, great photos and fun banter. You ARE my favorite food blogger and I read many other ones as well! Keep up the good work! I can’t wait to try your three cheese macaroni. I already bought the truffle oil. That picture makes my mouth water! Thanks again!

  13. DarBar says:

    Oh, one more thing. Tyler – You have the best job, being Amanda’s Gourmand! I envy you! I just read the “about us” page and realized that you are the photographer and webmeister! Kudos to you too! Great photos! Thanks again to both of you!

  14. Amanda says:

    thanks adam! i’m game for anything that gives me an “excuse” to be in a semi-comatose state :-P

    life happens, you know, nicole. life, and doing other things, definitely gets in the way of our posting as frequently as we’d like! good to hear from you!

    no problem elaine! i do too…. get tired of eating the same damn thing all the time that is. i certainly go through waves of feeling bored with everything i’m making. (i think i’m in one right now!)

    david, i’ll speak on t’s behalf since he never really gets to the comments, he says it would be like me responding to comments on a web dev site. anyway. thanks so much for the compliment! we definitely have a great camera for photoing, that combined with tyler’s mad photoshopping skills are really what’s to account for our photo quality. we use a canon digital rebel with a macro lens and we generally take all of our food photo’s in a table top light tent with a couple of “natural light” shining into the tent from both sides. and of, course, the white balancing really helps for the lighting too. hope all that helps!

    darbar, i rarely test out the recipes i write after i write them so i’m keeping my fingers crossed for you! if the macaroni and cheese seems a little soupy before you put it in to bake, don’t worry, the pasta will absorb quite a bit of it! and thank you, on t’s behalf! he really does do a great job with the site and the photos! i hope you keep stopping in and commenting!…OOOO and let me know how the mac and cheese turns out. i really need to start testing the recipes after i post them myself!

  15. Will says:

    I’ve been on a huge turkey spree as of late and I think this will make a fine addition to my collection of turkey based recipes. Thank you a million times over for this recipe.

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