© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 to 8 Wooden skewers
2/3 c plain whole-milk yogurt
3 tbsp tomato sauce
3 tbsp curry powder
2 tsp paprika
2 tsp lemon juice
1 tsp minced fresh garlic
1/4 tsp salt
1 lb TURKEY CUTLETS, cut in wide 1-inch strips
4 Large lemon wedges
Soak wooden skewers in water for at least 20-30 minutes before using.
In a large shallow pie plate, mix yogurt, tomato sauce, curry powder, paprika, lemon juice, garlic and salt. Reserve 1/4 cup yogurt sauce in a covered dish, in refrigerator. Add turkey cutlet strips to remaining yogurt sauce; stirring to coat all surfaces. Cover and refrigerator up to an hour.
Thread turkey onto skewers. Discard marinade sauce.
Grill turkey skewers for 8 to 10 minutes over medium heat turning frequently. Cook until the internal temperature reaches 165 degrees F.
Just before serving, squeeze lemon wedges over turkey. Serve with reserved chilled dipping sauce.