Cut the TURKEY into “Tikka’s” or cubes large enough to be skewered roughly 1 ½” X 1 ½”.
Rub salt and pepper, turmeric into the meat and set aside. In the cooler.
In a blender add all the other ingredients and half the yoghurt and blend to a smooth paste.
When all the spices are well ground to a fine paste, remove to a bowl and whisk in the remaining yoghurt.
Check here for spice levels to suit your requirements. Add more chilly only if you so desire.
Mix in the turkey well and check for seasoning.
The marinated turnkey is best set aside over night in the refrigerator or at least four to five hours.
The cooking process now can be two fold. The tikka can at home either be chargrilled on the barbecue or, under the grill and finished in the oven.
Either way it needs to be basted for that juicy appearance.
Under the grill if wishing to cook right through ensure that the grill is not too high and that the meat is on a wire mesh with a drip tray below.
Only if there is no option use a very hot oven at around 190 to 200 degrees C
The Tikka’s will cook well in approximately in eight to ten minutes. Turn them once over if you like for an all round colour.
There are several variations to the original tikka recipe and one can use their own imagination for more interesting kebabs.
Prep time: 20 mins
Cook time: 6 hrs
BONED TURKEY BREAST 800gms
BUTTER A BLOB OF BUTTER FOR BASTING
YOGHURT 150 GMs
GARLIC 4-5 CLOVES
CUMIN POWDER ½ T. SPOON
CORIANDER POWDER ½ T. SPOON
RED CHILLI POWDER ½ T. SPOON
TURNERIC POWDER ¼ T. SPOON
LIME JUICE 2 TBLSPOON
GARAM MASALA POWDER ½ T. SPOON
SUNFLOWER OIL 2 TABLESPOONS
SALT & PEPPER TO TASTE (use white pepper powder)