Indian Spice Grilled Turkey with Yellow Curry Cucumber Raita
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. too.
Course
Barbecue?Grilling
Prep Time1hour
Cook Time20minutes
Total Time1hour20minutes
AuthorBarry C. Parsons
Ingredients
3lbsbonelessskinless turkey thighs or breasts cut in about 1 1/2 inch cubes
1large bell pepper cut in 1 1/2 inch squares
1large red onioncut in 1 1/2 inch pieces
For the marinade
2clovefinely minced garlic
1tspcumin
1tspground cardamom
2tspground ginger
2tbspgaram masala
6tbspolive oil
1 1/2tspsalt
1tspblack pepper
juice of one lemon
For the Brown Sugar Balsamic Barbeque Sauce
1large red oniondiced
6clovesminced garlic
3tbspolive oil
1large apple thinly sliced
8large very ripe diced tomatoes with the skins removedor a 28-32 ounce can crushed tomatoes
1 1/4cups brown sugar
1/2cupbalsamic vinegar
1teaspoonground thyme
1tspcrushed chili pasteor 1/2 tsp cayenne pepper, more or less to taste of either if you want to better control the heat
2tbspsmoked paprika
2tbspchili powder
1/2whole nutmegfinely grated
2tbspfresh finely grated ginger
1tspkosher salt
1tspfreshly ground black pepper
For the Yellow Curry Cucumber Raita
3cupsyogurtdrained.
6inchpiece of English cucumber
2tbspfinely chopped fresh chives
2clovesminced garlic
3tbspfresh lemon juice
2tbspolive oil
2tbspyellow curry powder
1/2tspground cumin
pinchsalt and pepper to season
Instructions
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.
To prepare the Balsamic Brown Sugar BBQ Sauce
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.
To prepare the Yellow Curry Cucumber Raita
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.