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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
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1 cup (250 ml) plain yogurt
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2 tbsp (30 ml) olive oil
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1 tbsp (15 ml) garam masala
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1/4 cup (60 ml) fresh coriander, chopped + quantity to garnish
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2 garlic cloves, peeled and finely chopped
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1 tbsp (15 ml) ginger, peeled and chopped
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1 lemon, juiced and zested
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1/4 tsp (1 ml) ground chili pepper (or more, to taste)
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1 lb (454 g) Quebec turkey breast, cut into cubes
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4 to 6 naan breads
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8 large wooden skewers
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Salt and freshly ground black pepper
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Directions
- In a bowl, combine yogurt, olive oil, garam masala, coriander, garlic, ginger, lemon juice and zest, and ground chili pepper. Put aside half of the marinade in a bowl, and refrigerate. Add turkey cubes to the leftover marinade and mix well. Cover and marinate for at least 20 minutes, or up to 24h in the fridge.
- Preheat BBQ to high heat. Brush, clean and oil the grills.
- Thread the chicken onto 8 skewers. Brush with oil and season with salt and pepper.
- Grill the skewers for 5 to 7 minutes per side, or until the turkey is cooked through (74 °C/165 °F). Reserve on a plate, cover with aluminum foil and rest for 5 minutes before serving.
- Meanwhile, grill the naan breads on the BBQ for 1 to 2 minutes per side, or until golden brown and crispy.
- Serve the turkey skewers with the grilled naan bread and reserved yogurt sauce. Garnish with fresh coriander and serve immediately.
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