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Curried Turkey Skewers with Cucumber Raita
© Frances Janisch

Curried Turkey Skewers with Cucumber Raita



  1. 1 cup plain low-fat yogurt
  2. 1/2 cup grated cucumber
  3. 2 tablespoons Madras curry powder
  4. 1 tablespoon minced garlic
  5. 2 pounds skinless, boneless turkey breast, cut into 2-inch cubes
  6. 3 large bell peppers, cut into thirty-six 2-inch pieces
  7. 1 large pineapple—peeled, cored and cut into thirty-six 2-inch pieces
  8. Salt and freshly ground pepper


  1. 2 cups plain low-fat yogurt
  2. 2 cups peeled, seeded and finely diced cucumbers
  3. 2 teaspoons Madras curry powder
  4. 2 small garlic cloves, minced
  5. Salt and freshly ground pepper
  1. In a large bowl, mix the yogurt with the cucumber, curry powder and garlic. Add the turkey and stir to coat. Cover and refrigerate overnight.
  2. In a large bowl, mix the yogurt with the cucumbers, curry powder and garlic and season with salt and pepper. Refrigerate the raita until chilled and the flavors are blended, 2 to 3 hours.
  3. Light a grill. On each of twelve 8-inch bamboo skewers, thread 3 pieces each of turkey, bell pepper and pineapple. Season the skewers with salt and pepper and grill over a moderately hot fire until the turkey is just cooked through, about 4 minutes per side. Serve 2 skewers per person and pass the raita at the table.
Notes ONE SERVING Calories 330 kcal, Total Fat 6.5 gm, Saturated Fat 0.6 gm.


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