Indian Turkey Okra Tikka Kebabs

Name: Indian Turkey Okra Tikka Kebabs
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 0.667 cup plain thick fat free Greek yogurt; 2 tbsp vegetable oil; 2 tbsp fresh flat leaf parsley; 3 garlic cloves; 2 tsp garam masala; 0.5 tsp paprika; 0.5 tsp ground coriander; 0.5 tsp cumin; 0.5 tsp red pepper; 0.5 tsp turmeric; 1.25 lb boneless turkey breast; 20 okra; 2 orange bell peppers; vegetable oil; 0.75 cup fresh cilantro leaves; 2 small green chilies; 2 tbsp water; 0.5 cup plain fat free Greek yogurt; 0.5 tsp cumin; 0.5 tsp salt; 1 tbsp lemon juice; 1 small vidalia onion

Turkey, okra and coriander come together in these South Asian kebabs, fragrant with garam masala and paprika and grilled. Serve with naan bread and cilantro chutney.

42 min · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 12 min · 42 min total
Difficulty: medium

1
Kebabs:. Combine all ingredients, except turkey, in a large resealable food storage bag. Add turkey cubes.
2
Seal bag and turn bag to coat peices well. Marinate at least 12 hours, or overnight. When marinated, thread turkey alternately with okra and bell pepper peices onto 12 inch skewers.
720 min
3
Grill over medium high heat turning frequently and bruushing with vegetable oil for 12 minutes or until turkey is cooked through.
12 min
4
Let skewers rest 3 minutes before serving. Cilantro Chutney:. Pulse cilantro, chilies, and water in blender until pureed.
3 min
5
In a small bowl, mix yogurt, cumin, salt, and lemon juice. Stir in cilantro puree. Cover and refidgerate.
6
To serve:. Place vidalia onion slices on plates: slide turkey and okra from skewers on top of onions. Serve with naan bread and cilantro chutney.