Preparation: 15 min
1 1/3 lb. (600 g) fresh turkey, cubed (4 to 6 cubes/kebab)
In the blender, purée all marinade ingredients together. Set a small amount aside.
Place cubed turkey in a glass bowl, cover with reserved marinade and refrigerate for 1 hour, turning occasionally.
Preheat the barbecue to medium heat.
Remove turkey from the marinade and drain well.
Thread turkey cubes onto 4 skewers, alternating them with pineapple pieces.
Place kebabs on the oiled grill and cook for 5 minutes per side, basting them often with the marinade that was set aside.
Add some cayenne powder or garam masala to the marinade mix before blending it together. This will add some extra spice and give it a maazeydaar chatpata flavour.
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