Tandoori-Style Turkey Kebabs with Carrot-Radish Salad

Prepare kebabs: for marinade, combine 3/4 cup yogurt, 2 teaspoons lime peel, 3 tablespoons lime juice, the garlic, ginger, serrano pepper, paprika, cumin, 1/2 teaspoon coriander, the cardamom, and cayenne pepper in a small bowl. Mix well.

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.

Meanwhile, prepare salad. Stir together carrots, radishes, raisins, and scallions in a medium bowl. Stir together 1/3 cup yogurt, 1/4 teaspoon lime peel, 1 tablespoon lime juice, the honey, and 1/4 teaspoon ground coriander. Stir into the carrot mixture until well combined. Cover and chill for 1 to 4 hours.

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 1/4-inch space between the cubes.

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 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place the kebabs on grill rack over heat. Cover and grill as above.)

Serve immediately with the carrot-radish salad (stirring salad well before serving), and, if desired, lime wedges and onion strips.