How to Make It
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.
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.
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.
ONE SERVING Calories 330 kcal, Total Fat 6.5 gm, Saturated Fat 0.6 gm.