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| Indian Spiced Grilled Turkey with Yellow Curry Cucumber Raita |
I am partial to turkey thighs but this recipe is easily adapted to using boneless turkey breast as well, just adjust the cooking time accordingly, as breast meat generally cooks faster. These grilled turkey skewers were absolutely delicious. Tasty, juicy turkey chunks with a sweet sticky, slightly spicy barbeque sauce and fragrant Indian spices all came together for a fantastic meal which we served on grilled flat breads with a yellow curry and cucumber raita.
While this is a great summer grilling recipe I've also had great success cooking this in a cast iron grill pan or under the broiler. Just make sure you use the middle rack or lower when using the broiler so that the outside of the turkey does not cook too quickly.
Originally published on July 13, 2012.
Indian Spiced Barbeque Turkey
Serves 6-8
- 4 lbs boneless, skinless turkey thighs cut in about 1 1/2 inch cubes
Marinade
- 2 clove finely minced garlic
- 1 tsp cumin
- 1 tsp ground cardamom
- 2 tsp ground ginger
- 2 tbsp garam masala
- 6 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- juice of one lemon
Marinate in a Ziploc bag for about an hour. While the turkey is marinating, soak 6-8 long bamboo skewers in water. Pierce the turkey onto the skewers, alternating with pieces of sweet pepper or red onion. Cook on a preheated grill at medium high heat for about 10 minutes before turning over and grilling for an additional 10 minutes on the opposite side or until the turkey is completely cooked through, reaching 170 degrees on a meat thermometer. In the final few minutes of cooking time, continuously brush the Brown Sugar Balsamic Barbeque Sauce in several layers onto the grilled turkey skewers turning them several times during the glazing process.
Brown Sugar Balsamic Barbeque Sauce
- 1 large red onion, diced
- 6 cloves minced garlic
- 3 tbsp olive oil
- 1 large apple thinly sliced
Saute all together in a medium sized saucepan until the onions and apples have softened. Add:
8 large very ripe diced tomatoes with the skins removed ( or a 28-32 ounce can crushed tomatoes)
Saute together until the tomatoes begin break down and get mushy (or until the sauce is reduced by 1/4 if using canned tomatoes), then add:
- 1 1/4 c ups brown sugar
- 1/2 cup balsamic vinegar
- 1 teaspoon ground thyme
- 1 tsp crushed chili paste (or 1/2 tsp cayenne pepper, more or less to taste of either if you want to better control the heat)
- 2 tbsp smoked paprika
- 2 tbsp chili powder
- 1/2 whole nutmeg, finely grated
- 2 tbsp fresh finely grated ginger
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
Simmer all together over low heat for about a half hour or until the sauce reaches the consistency of a good barbeque sauce. I like mine a little thicker than most because it is easier to brush on whatever is being grilled.
Store in airtight mason jars in the fridge.
Yellow Curry Cucumber Raita
- 3 cups yogurt, drained.
Draining the yogurt removes much of the liquid and produces an end product about the consistency of thick sour cream. To drain the yogurt, line a colander with several layers of cheesecloth (or in a pinch, several large coffee filters) Pour the yogurt into the colander and place it in a large bowl or in the sink for an hour or two. this should produce about 2 cups of thick yogurt.
- 6 inch piece of English cucumber
Peel the piece of cucumber and remove the seeds and pulp at the center with a teaspoon, then dice the outside flesh of the cucumber into small cubes of 1/8 inch or less.
- 2 tbsp finely chopped fresh chives
- 2 cloves minced garlic
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2 tbsp yellow curry powder
- 1/2 tsp ground cumin
- pinch salt and pepper to season
Mix well, cover and store in the fridge for at least a half hour before serving.
Our Grilled Flatbread recipe can be found here.
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