Tandoori-Style Turkey Kebabs with Carrot-Radish Salad

Tandoori-Style Turkey Kebabs with Carrot-Radish Salad

0 Reviews
From: Diabetic Living Magazine

This Indian-inspired recipe pairs marinated Tandoori-style turkey kebabs with a fresh carrot and radish salad. Prep time is only 30 minutes, but you'll want to allow at least 4 hours for the turkey to absorb the yogurt and spice marinade.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Tandoori-Style Turkey Kebabs
  • ¾ cup plain lowfat yogurt
  • 2 teaspoons finely shredded lime peel
  • 3 tablespoons lime juice
  • 1 tablespoon bottled minced garlic
  • 1 tablespoon bottled minced ginger
  • ½ of a fresh serrano chile pepper, seeded and finely chopped (see Tip)
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cardamom
  • ¼ teaspoon cayenne pepper
  • 1½ pounds turkey tenderloins, cut into 1½-inch cubes
  • Lime wedges (optional)
  • Scallion strips (optional)
  • Carrot-Radish Salad
  • 1½ cups shredded carrots
  • ½ cup shredded radishes
  • ½ cup golden raisins
  • 2 scallions, bias-sliced
  • ⅓ cup plain lowfat yogurt
  • ¼ teaspoon finely shredded lime peel
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • ¼ teaspoon ground coriander


  • Prep

  • Ready In

  1. Prepare kebabs: for marinade, combine ¾ cup yogurt, 2 teaspoons lime peel, 3 tablespoons lime juice, the garlic, ginger, serrano pepper, paprika, cumin, ½ teaspoon coriander, the cardamom, and cayenne pepper in a small bowl. Mix well.
  2. Place turkey cubes in a large resealable plastic bag set in a shallow dish. Add the marinade. Seal the bag and turn to coat the cubes well. Marinate in the refrigerator for at least 4 hours or up to 24 hours.
  3. Meanwhile, prepare salad. Stir together carrots, radishes, raisins, and scallions in a medium bowl. Stir together ⅓ cup yogurt, ¼ teaspoon lime peel, 1 tablespoon lime juice, the honey, and ¼ teaspoon ground coriander. Stir into the carrot mixture until well combined. Cover and chill for 1 to 4 hours.
  4. Remove the turkey from the marinade, discarding the marinade. Thread the turkey cubes on bamboo skewers that have been soaked in water for at least 30 minutes, leaving ¼-inch space between the cubes.
  5. For a charcoal grill, place kebabs on the rack of an uncovered grill directly over medium coals. Grill for 14 to 16 minutes or until the turkey is no longer pink (170°F). (For a gas grill, preheat grill. Reduce heat to medium. Place the kebabs on grill rack over heat. Cover and grill as above.)
  6. Serve immediately with the carrot-radish salad (stirring salad well before serving), and, if desired, lime wedges and onion strips.
  • Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
  • Equipment: Bamboo skewers

Nutrition information

  • Serving size: 5 ounces turkey and ⅔ cup salad
  • Per serving: 346 calories; 3 g fat(1 g sat); 170 g fiber; 34 g carbohydrates; 47 g protein; 109 mg cholesterol; 24 g sugars; 1 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 6½ lean protein, 2 other carbohydrate, 1 vegetable

Reviews 0