Recipe - Tandoori Turkey Kabobs

1 teaspoon Ground cumin
One half teaspoon Salt
One fourth teaspoon Cayenne pepper
One fourth teaspoon Ground cinnamon
One fourth teaspoon Ground cloves
Raita
2 small Cloves garlic; minced
1 small Jalapeno pepper; seeded and
minced, optional
1 tablespoon Minced or grated fresh
ginger
1 Turkey breast tenderloin
(11 One fourth pound), 3/4"
cubes
2 tablespoon Vegetable oil
4 Pita breads halved; optional

RAITA
1 cup Plain low fat yogurt
Three fourths cup Finely minced ; seeded peeled
cucumber
1 One half tablespoon Minced fresh mint
2 teaspoon Honey (up to 3)

Combine cumin, salt, cayenne pepper, cinnamon and cloves in smal bowl;
reserve One half tespoon cumin mixture for Raita. Prepare Raita. Add garlic,
jalapeno pepper and ginger to remaining cumin mixture in bowl. Place turkey
in large bowl; drizzle with oil and toss to coat. Sprinkle cumin mixture
over turkey; toss to coat. Thread turkey onto metal or wooden skewers.
(Soak wooden skewers in hot water 30 minutes to prevent burning.) Lightly
oil hot grid to prevent sticking. Grill turkey on covered grill over
mediumhot heat 712 minutes or until turkey is no longer pink, turning
once. Serve in pita breads, if desired, with Raita.

Raita: Combine all ingredients plus reserved One half teaspoon cumin mixture
from Tandoori Turkey Kabobs in small bowl. Cover and refrigerate until
ready to serve. Makes 1 One half cups.

Recipe by: Unknown Cooking Magazine Posted to MCRecipe Digest V1 #752 by
L979@aol.com on Aug 21, 1997