Turkey Tandoori Skewers
Main Dishes | American cuisine
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
You can do the same thing in the summer on a grill. Or use chicken instead of turkey, as in the original recipe called Tandoori Mung. If the pieces are large, you need to increase the baking time.
Ingredients
- Chicken fillet - 17.6 oz
- Yogurt powder - 4.2 oz
- Grated Ginger Root - 1 piece
- Garlic - 2 cloves
- Mild Chili Spice - to taste
- Ghee - 0.1 oz
- Coriander essential oil - 1 tablespoon
- Toasted Cumin Seeds - 1 tablespoon
- Salt - to taste
- Paprika - 2 teaspoons
Step by Step guide
Step 1
Cut the turkey fillet into small pieces.
Step 2
Chop the garlic, ginger, and chili, and place them in a blender or mortar.
Step 3
Toast the coriander and cumin seeds in a dry heated skillet over low heat for 2 minutes, shaking occasionally.
Step 4
Add the toasted seeds to the blender or mortar, add paprika and chili (optional), and blend everything together into a paste.
Step 5
Add yogurt and softened ghee to the resulting paste, and mix into a homogeneous paste using a mixer or food processor. It's important to achieve a consistent marinade that is a completely homogeneous paste. You can do this with a mortar, but it requires patience. I recommend using a food processor or blender.
Step 6
Place the turkey fillet in a plastic container and pour the marinade over it. Close the lid and let it marinate in the refrigerator for 4 hours to overnight.
Step 7
Preheat the oven to 356°F.
Step 8
Soak wooden skewers in water for 10 minutes to prevent them from burning.
Step 9
Thread the turkey onto the skewers, place the skewers on a baking dish so that the meat is inside the dish and the juices flow into it, and place it in the preheated oven for 20–30 minutes.
Step 10
Check by piercing the meat from the side and see what flows out—broth or juice.
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