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Indian Oven-Baked Tandoori Turkey Skewers
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30 min
Quick
Gurkerl Küche
Saftige Putenbrust-Spieße in würziger Joghurt-Tandoori-Marinade mit Paprika und roten Zwiebeln, im Backrohr aromatisch gegrillt. Serviert mit duftendem Basmatireis und frischem Koriander-Joghurt-Dip in nur 30 Minuten.
Preparation method
Preparation & marinade
Preheat the oven to 220 °C using the grill function or top/bottom heat and line a baking sheet with baking paper. Briefly soak wooden skewers in water so they do not burn in the oven.
Peel the garlic cloves and finely chop or press them. Peel and finely grate the fresh ginger. Wash the organic lemon under hot water, finely grate the zest, and squeeze the juice.
In a bowl, mix 150 g of plain yoghurt with garam masala, chopped garlic, grated ginger, 2 tbsp of lemon juice, lemon zest, vegetable oil, and a generous pinch of fine salt to form a smooth tandoori marinade. Set aside the remaining yoghurt (50 g) for the dip.
Chef's tip
For even deeper browning, switch the oven's grill function to the highest setting for the last 2–3 minutes of cooking.
The skewers can conveniently be marinated the day before – this allows the tandoori spice blend to infuse even deeper into the tender turkey meat.
45 min
Quick
