Indian Spice Grilled Turkey with Yellow Curry Cucumber Raita. Combining exotic Indian spices with barbecue sauce is a taste sensation you’ll crave. Works great with chicken or pork tenderloin too.
I am a real turkey fan; roasted turkey with roasted potatoes and stuffing is one of my all time favorite meals. We don’t do roast dinners much during the summer months but that doesn’t mean that we don’t still enjoy a great turkey dinner, we just grill it instead!
I am partial to turkey thighs but this recipe is easily adapted to using boneless turkey breast as well, just adjust the cooking time accordingly, as breast meat generally cooks faster. These grilled turkey skewers were absolutely delicious.
Tasty, juicy turkey chunks with a sweet sticky, slightly spicy barbecue sauce and fragrant Indian spices all came together for a fantastic meal which we served on grilled flat breads with a yellow curry and cucumber raita. Our Grilled Flatbread recipe can be found here.
While this is a great summer grilling recipe I’ve also had great success cooking this in a cast iron grill pan or under the broiler. Just make sure you use the middle rack or lower when using the broiler so that the outside of the turkey does not cook too quickly.
Like this Indian Spice Grilled Turkey recipe?
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Originally published on July 13, 2012.
- 3 lbs boneless skinless turkey thighs or breasts cut in about 1 1/2 inch cubes
- 1 large bell pepper cut in 1 1/2 inch squares
- 1 large red onion cut in 1 1/2 inch pieces
- 2 clove finely minced garlic
- 1 tsp cumin
- 1 tsp ground cardamom
- 2 tsp ground ginger
- 2 tbsp garam masala
- 6 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- juice of one lemon
- 1 large red onion diced
- 6 cloves minced garlic
- 3 tbsp olive oil
- 1 large apple thinly sliced
- 8 large very ripe diced tomatoes with the skins removed or a 28-32 ounce can crushed tomatoes
- 1 1/4 c ups brown sugar
- 1/2 cup balsamic vinegar
- 1 teaspoon ground thyme
- 1 tsp crushed chili paste or 1/2 tsp cayenne pepper, more or less to taste of either if you want to better control the heat
- 2 tbsp smoked paprika
- 2 tbsp chili powder
- 1/2 whole nutmeg finely grated
- 2 tbsp fresh finely grated ginger
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 cups yogurt drained.
- 6 inch piece of English cucumber
- 2 tbsp finely chopped fresh chives
- 2 cloves minced garlic
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2 tbsp yellow curry powder
- 1/2 tsp ground cumin
- pinch salt and pepper to season
Mix together all of the ingredients in the marinade, add the cubed turkey and marinate in a Ziploc bag for about an hour.
While the turkey is marinating, soak 6-8 long bamboo skewers in water. Pierce the turkey onto the skewers, alternating with pieces of sweet pepper or red onion.
Cook on a preheated grill at medium high heat for about 10 minutes before turning over and grilling for an additional 10 minutes on the opposite side or until the turkey is completely cooked through, reaching 170 degrees on a meat thermometer.
In the final few minutes of cooking time, continuously brush the Brown Sugar Balsamic Barbeque Sauce in several layers onto the grilled turkey skewers turning them several times during the glazing process.
Saute the onion, garlic, oil and apples all together in a medium sized saucepan until the onions and apples have softened.
Add the diced tomatoes.
Saute together until the tomatoes begin break down and get mushy (or until the sauce is reduced by 1/4 if using canned tomatoes), then add all of the remaining ingredients for the sauce.
Simmer all together over low heat for about a half hour or until the sauce reaches the consistency of a good barbecue sauce. I like mine a little thicker than most because it is easier to brush on whatever is being grilled. Store in airtight mason jars in the fridge.
Draining the yogurt removes much of the liquid and produces an end product about the consistency of thick sour cream. To drain the yogurt, line a colander with several layers of cheesecloth (or in a pinch, several large coffee filters) Pour the yogurt into the colander and place it in a large bowl or in the sink for an hour or two. this should produce about 2 cups of thick yogurt.
Peel the piece of cucumber and remove the seeds and pulp at the center with a teaspoon, then dice the outside flesh of the cucumber into small cubes of 1/8 inch or less.
Add all of the remaining ingredients for the raita and mix well. Cover and store in the fridge for at least a half hour before serving.
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