Tandoori Turkey Kebabs with Couscous
To prepare the marinade: In a small bowl, combine yogurt, garam masala, garlic, jalapeño pepper and lemon juice.Advertisement
Place turkey cubes in a large resealable plastic bag set in a shallow dish. Add half of the marinade. Seal bag and turn to coat cubes well. Marinate in the refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally.
Meanwhile in a small saucepan bring water to boiling; add couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cool for 15 minutes. Stir in cucumber, carrots, green onions, mint, olive oil, and remaining half of the marinade. Cover and refrigerate up to 24 hours.
Remove turkey from marinade, discarding marinade. Thread turkey onto four long skewers (see Tip), leaving 1/4-inch space between cubes. Lightly coat turkey on skewers with nonstick cooking spray.
For a charcoal grill, grill skewers on the greased rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until turkey is no longer pink (170 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as above.) Serve kebabs with couscous mixture. If desired, garnish with fresh mint sprigs.
Tip: Because hot chile peppers, such as jalapeños, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
If using wooden skewers, soak skewers in enough water to cover for at least 30 minutes before using.
3 1/2 lean meat, 2 1/2 starch, 1 vegetable