main course | on the grill | turkey

New Delhi Style Grilled Turkey Kabobs

Prep Time: 10 minutes Cooking Time: 15 minutes 4-6 servings

Products Included In Recipe


3-4 Granny's Turkey Thighs
1 cup | 250 ml onion, finely chopped
1 tbsp | 15 ml coconut oil
1 tbsp | 15 ml ginger, finely chopped
1/2 tsp |2.5 ml ground cardamom
1/2 tsp | 2.5 ml red chili flakes
1/2 cup | 125 ml thick full-fat yogurt
1 tsp | 5 ml sea salt
2 tbsp | 30 ml fresh mint, chopped


Preheat grill to medium-high (375°F | 190°C).
Remove skin & bones from turkey thighs and cut into 1.5 inch (4 cm) cubes.
Sauté onion in coconut oil over medium-high heat until well browned and cool. Mix with ginger, cardamom, chilies, yogurt, sea salt and turkey. Let marinate for 1-4 hours.
Add mint and skewer meat.
Grill for about 15 minutes, turning once until cooked through.

From the Chef: “In the late 1990s, I was flown from London, England to New Delhi to help transform a French restaurant into an Italian restaurant. The company I worked for owned a variety of ethnic restaurants: Szechuan, Traditional Indian and even Mexican. I spent time in each location, learning new techniques from all of the chefs. The dish below is reminiscent of some of the unique Indian flavours I discovered while I was there.”

Recipe courtesy of Chef Jason Wortzman

Copyright 2018 Granny's Poultry Cooperative (Manitoba) Ltd.,
All Rights Reserved