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Tandoori Turkey Kebabs with Herb Salad

For variety, turkey replaces chicken in these kebabs. In addition to its probiotic qualities, a yogurt marinade has tenderizing properties. If you don’t feel up to the bulgur salad, enjoy the kebabs on their own.

Prepare the herb salad before skewering the turkey and preheating the oven, or if time allows, make it ahead and refrigerate so that the flavors have time to meld. If you don’t have time to make the herb salad, serve with tzatziki sauce.

If you don’t have metal skewers, place wooden ones in water for an hour to minimize burning.

4 SERVINGS

2 garlic cloves

1 (1-inch) piece fresh ginger, peeled and coarsely chopped

½ onion, quartered

1 (6-ounce) container or ¾ cup plain or Greek yogurt

2 teaspoons ground cumin

1 teaspoon salt

½ teaspoon ground turmeric

1 pound boneless, skinless turkey breast, cut in 1-inch pieces

¼ cup bulgur

¼ to ⅓ cup boiling water

1 cup chopped fresh Italian parsley

1 cup chopped assorted fresh herbs, such as basil, chives, dill, and mint

1 small cucumber, seeded and chopped

1 lemon, zested and juiced

1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper

In a food processor, pulse the garlic, ginger, and onion until coarsely chopped. Add the yogurt, cumin, salt, and turmeric and pulse to combine, scraping down the blade and sides to blend. Transfer to a bowl or zip-top bag and add the turkey to the marinade, turning to coat the pieces. Refrigerate for 4 to 24 hours.

In a heatproof bowl, combine the bulgur and ¼ cup of the water. Set aside for 30 minutes (if mixture absorbs the water too quickly, add 1 or more tablespoons hot water until absorbed and the bulgur is tender). Add the parsley, assorted herbs, cucumber, lemon zest, 2 tablespoons of the lemon juice, and olive oil. Taste and add more lemon juice, if desired. Season with salt and pepper.

When ready to cook, place one oven rack in the top position and the other in a middle slot. Preheat the oven to 400 degrees.

Remove the turkey from the marinade, letting any excess drip off, and thread on skewers. Place the skewers on a rimmed baking sheet.

Bake for 20 to 25 minutes, or until cooked through. Change to the broil setting and transfer the baking sheet to the top shelf and broil for 30 to 60 seconds, rotating the skewers for added browning.