Tandoori Turkey Kebabs


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1 Butterball Boneless Seasoned Turkey Breast Roast, thawed and cut in bite-sized pieces1 cup plain 2% Greek yogurt6 cloves garlic minced1 1/2 Tbsp paprika1 tsp cayenne1 Tbsp minced ginger1 Tbsp garam masala3/4 tsp kosher saltOil, for grill grates

For Cucumber Raita:

1 cup plain 2% Greek yogurt2 mini cucumbers, grated½ tsp kosher salt1 ½ Tbsp minced shallot or red onion1 tsp minced fresh mint (or cilantro)½ green chili, minced (optional)1 ½ tsp fresh lime juice


  1. To make the marinade, whisk together all ingredients except for turkey in a large bowl. Add turkey and rub the spice mixture all over to coat. Let stand covered for 1 hour at room temperature or for up to 48 hours refrigerated.

  2. Thread the turkey onto 6 skewers. Rub the grill grates with oil and preheat on medium-high heat for 10 minutes, lighting half the burners but leaving an area where the grill is unlit.
  3. When grill is hot, add skewers to the direct-heat cooking area.
  4. Cook until the turkey releases easily from the grates, then flip and cook until nicely grill-marked on all sides. Use oven mitts when flipping as the skewers themselves get very hot.
  5. Move skewers to unlit part of the grill, close the lid and continue cooking until internal temperature of 165ºF is reached, 8-12 minutes total cooking time.
  6. To make raita, whisk together all ingredients in a medium bowl. Serve the turkey skewers with the cucumber raita.

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