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Tandoori Turkey Skewers Add to ...

The Christmas feast in our family gives turkey pride of place, but cooked Indian style.

This tandoori marinade can be increased in quantity to marinate a whole turkey. Dried fenugreek leaves can be found in any Indian grocery store. They are essential to adding that typical Indian curry aroma to the food. I haven’t used any tandoori food colouring here, but feel free to add a pinch of it to the marinade if you want to produce that bright red tandoori colour for your bird.

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If the weather co-operates, grill skewers outside on a barbecue. Otherwise, the oven works just as well.

For more recipes from Smita Chandra, visit www.smitachandra.com.

  • Servings: 4 to 6


2 pounds (900 grams) skinless, boneless turkey breast, cubed into 1-inch (2.5-cm) bite-sized pieces

6 cloves garlic, grated or minced

1-inch (2.5-cm) piece ginger, grated or minced

4 tablespoons plain Greek-style full-fat yogurt

2 tablespoons oil

Salt to taste

1 teaspoon garam masala

1 teaspoon ground coriander seeds

1 teaspoon ground cumin seeds

1 tablespoon dried fenugreek leaves

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon saffron strands

4 tablespoons lemon juice


Place turkey in deep mixing bowl. Add all remaining ingredients to bowl. Mix well, tossing turkey to coat with marinade. Cover and refrigerate for at least 4 hours or preferably overnight.

Heat outdoor barbecue grill to medium low. Lift turkey from marinade and thread onto skewers. Cover and grill for about 8 to10 minutes per side. Turn skewers occasionally while cooking.

If roasting in an oven, preheat oven to 400 F. Line a rimmed baking sheet with parchment. If you have a grilling wire rack (like the kind used for cooling cookies), place it on top of parchment. Place turkey pieces in a single layer on wire rack or directly on parchment. Bake for 8 minutes per side, turning pieces once. Turn broiler on in oven. Place tray under broiler for 2 minutes to give turkey a lightly charred look.

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