Tandoori Turkey Kabobs

Here’s a lighter spin on tandoori that swaps in lean turkey breast for a kabob that’s still loaded with warm, aromatic spice.

Cubes of turkey get tossed in a fragrant blend of cumin, cinnamon, cloves, and cayenne, plus fresh garlic, ginger, and minced jalapeno for a kick that builds without burning.

Grill them up until you get those gorgeous char marks, then tuck the skewers into warm pita halves and drizzle with a cool, minty cucumber raita that balances all that heat.

This is weeknight grilling at its best: bold Indian-inspired flavors, minimal prep, and a built-in sauce that comes together while the turkey cooks.

Kitchen Tips

• Cube evenly. Keep your turkey pieces around ¾ inch so they cook through at the same rate and stay juicy.
• Wooden skewers need a soak. Thirty minutes in hot water keeps them from catching fire on the grill.
• Make the raita ahead. It only gets better as the flavors meld in the fridge, and it doubles as a dip for veggies or chips.