Friday, 26 June 2009

Tandoori Turkey Sticks with Mint Raita

It has been absolutely scorching recently and our commitment to a British only holiday this year is appearing to be a wise choice if it continues like this. We risked getting the BBQ out yesterday. From the garage was wheeled the creaking cookery platform with distant memories of BBQs long gone still evident. A good scrub, some new coals and it was ready for some food.

Now I've always been a bit sceptical of BBQs of the British variety. Anything that gets a bloke who never cooks donned in a comedy pinny, lager in one hand and tongs in the other ready to tease a few economy sausages over the flames isn't my idea of culinary heaven. Put it this way; I've had a few close shaves in one or two smokefilled gardens over the years. And salmonella roulette isn't a game I enjoy too much.

Thankfully it was just the family around and it all turned out to be rather lovely if a little optimistic; 6pm in a small garden in South Tyneside is never going to be the Algarve no matter how you look at it. But a few sticks of tandoori turkey stuffed into warm flatbreads and smothered with cooling raita made for a nice introduction to, fingers crossed, good times to come this summer.

Tandoori Turkey Sticks with Mint Raita

1 tsp each of ground cumin, ground turmeric, ground coriander and chilli powder
4 ground cardamom pods
Salt and pepper
200ml natural yoghurt
Juice of half a lemon
500g turkey breast cut into chunks
4 wooden skewers, soaked in water for a couple of hours, or metal skewers

For the Raita
3 tbsp fresh mint, roughly chopped
Half a cucumber, peeled, deseeded and cut into chunks
200ml natural yoghurt
Salt and pepper

1 – Put the yoghurt into a bowl and stir in the spices along with a little seasoning and the lemon juice.
2 – Thread the turkey onto the skewers. Put the turkey skewers into a shallow dish and pour over the marinade, ensuring that it is covered. Leave to marinade for 2-3 hours or overnight in the fridge.
3 – To make the raita, mix everything together in a bowl with a little seasoning.
4 – BBQ the turkey skewers for 10 minutes, turning regularly, until golden and charred in places.
5 – Serve with chapattis or naan breads, plain or lemon rice and the raita.


Ed Bruske said...

David, we love the spit-roasting attachment on our grill. But I would love to have an actual tandoori oven on the deck. Imagine all the things we could make!

cackster said...

It's been in the air, the smell of BBQ recently. The smells from the tandoori would be even better. I love to come home from work and cook tea on the BBQ, you've got to seize your moment or be adventurous, plan a BBQ and get the tarpaulin out!

Cynthia said...

I love your kind of outdoor food.

♥Rosie♥ said...

The weathers just perfect for a B.B.Q. David. I'm sure our B.B.Q. will be creaking when hubby pulls it out to use. Your Tandoori Turkey Sticks Raita are perfect for the summer season of eating outdoors.

Jan said...

I'm glad to hear that you are getting some good weather this summer. Needless to say, it's been blistering here, so our BBQ always gets plenty of use. I'm always on the lookout for good BBQ recipes, and this sounds fabulous.

Anonymous said...

Great Blogging Mr Hall. Could almost taste them!!! Davie C

aforkfulofspaghetti said...

Sounds like a lovely option for a BBQ, David - nice and light, and refreshing with that raita, too.