Indian Turkey Okra Tikka Kebabs |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 4 |
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I found this gem in a Redbook magazine. Serve this with warm naan bread. Ingredients:
2/3 cup plain thick fat free greek yogurt |
2 tablespoons vegetable oil |
2 tablespoons fresh flat leaf parsley, minced |
3 garlic cloves, crushed through a press |
2 teaspoons garam masala |
1/2 teaspoon paprika |
1/2 teaspoon ground coriander |
1/2 teaspoon cumin |
1/2 teaspoon red pepper |
1/2 teaspoon turmeric |
1 1/4 lbs boneless turkey breast, cut into 16 chunks |
20 okra, fresh (about 6 oz.) |
2 orange bell peppers, cut into 20 squares |
vegetable oil, for brushing |
3/4 cup fresh cilantro leaves, packed |
2 small green chilies, chopped |
2 tablespoons water |
1/2 cup plain fat free greek yogurt |
1/2 teaspoon cumin |
1/2 teaspoon salt |
1 tablespoon lemon juice |
1 small vidalia onion, cut into thin slices |
Directions:
1. kebabs:.
2. combine all ingredients, except turkey, in a large resealable food storage bag.
3. Add turkey cubes.
4. seal bag and turn bag to coat peices well.
5. marinate at least 12 hours, or overnight.
6. When marinated, thread turkey alternately with okra and bell pepper peices onto 12 inch skewers.
7. Grill over medium high heat turning frequently and bruushing with vegetable oil for 12 minutes or until turkey is cooked through.
8. Let skewers rest 3 minutes before serving.
9. Cilantro Chutney:.
10. Pulse cilantro, chilies, and water in blender until pureed.
11. In a small bowl, mix yogurt, cumin, salt, and lemon juice.
12. Stir in cilantro puree.
13. Cover and refidgerate.
14. To serve:.
15. place vidalia onion slices on plates: slide turkey and okra from skewers on top of onions. Serve with naan bread and cilantro chutney.
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