Turkey Tandoori Masala Kebabs. Delicious, easy and quick to make. Batch cook these and you have supper plus a stunning lunchbox for the next day. What’s not to love?
Low fat, low carb and high protein delights
I served mine with a chapatti, salad and a mango dressing 🙂
The longer you leave this to marinate the better, so try an prepare the meat the night before or the morning of when you will cook it.
This serves 4:
Macros per serving: Calories 213, Fat 2.4g, Carbs 5.6g, Fiber 2.5g and Protein 40.4g
Macros per 100g: Calories 170.4, Fat 1.92g, Carbs 5.6g, Fiber 2g and Protein 32.32g
- 500g Diced Turkey Breast
- 100g 0% Fat Total Greek Yoghurt
- 6 Tbsp Minced Garlic
- 6 Tbsp Minced Ginger
- 6 Tbsp Tandoori Masala Seasoning
- Tsp Sea Salt
You will need:
- Large Mixing Bowl
- Measuring Spoons
- Mixing Bowl
- Cling Film
- Pre Heated Grill Medium High
- Foil Lined Baking Tray
- 4 Soaked Skewers
Pop your diced turkey breast in your mixing bowl
This was the seasoning I used. I found it in the Sainsbury’s world food aisle
Add to your turkey the total greek yoghurt, ginger, garlic, salt and tandoori masala
Mix in well.
Cover with cling film, pop in fridge and leave to marinate
Soak your skewers
Thread your marinated turkey on to the skewers and ensure evenly spread
Pop under grill for 20 minutes and turn every 5 to ensure evenly cooked
Ensure they are cooked through and enjoy
These keep well in an airtight container and I have whats left for a packed lunch.