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indian spiced turkey kabob pitas recipe

Written on Thursday, August 25, 2016 | 9:28:00 AM

makes: 4 servings (1 pita round, 1 tablespoon yogurt, ½ cup cucumber mixture, and about 3 ounces turkey each)

prep: 25 minutes         grill: 8 minutes

Ingredients : 
- 4 8- to 10-inch bamboo skewers
- 1 teaspoon whole cumin seeds
- 1 cup shredded cucumber (1 small)
- 1⁄3 cup seeded and chopped roma tomato (1 small)
- ¼ cup slivered red onion
- ¼ cup shredded radishes
- ¼ cup snipped fresh cilantro
- ¼ teaspoon black pepper
- 1 pound turkey breast, cut into 1-inch cubes
- 1 recipe Curry Blend
- ¼ cup plain fat-free Greek yogurt
- 4 2-ounce whole wheat pita bread rounds

curry blend: In a small bowl stir together 2 teaspoons olive oil, 1 teaspoon curry powder, ½ teaspoon ground cumin, ½ teaspoon ground turmeric, ½ teaspoon ground coriander, ¼ teaspoon ground ginger, 1⁄8 teaspoon salt, and 1⁄8 teaspoon cayenne pepper.

Preparation Method :
1) Soak bamboo skewers in water for at least 30 minutes before using on the grill.

2) In a small dry skillet toast cumin seeds over medium heat for 1 minute or until fragrant. Transfer to a medium bowl. Add cucumber, tomato, red onion, radishes, cilantro, and black pepper. Stir to combine. Set aside.

3) In another medium bowl combine turkey breast cubes and Curry Blend. Stir to coat turkey cubes with seasonings. Thread turkey cubes evenly onto skewers. For a charcoal grill, grill kabobs on the grill rack directly over medium coals. Grill, uncovered, for 8 to 12 minutes or until turkey is no longer pink (170°F), turning kabobs occasionally while grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as directed.)

4) Remove turkey from skewers. To serve, spread Greek yogurt evenly on pita rounds. Using a slotted spoon, place cucumber mixture on top of yogurt. Top with grilled turkey.


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