- 1kg of British turkey breast, diced into 2 inch chunks
- 235g of natural yoghurt
- 40g of coriander, finely chopped
- 2 tbsp of fresh ginger, finely minced
- 2 tbsp of garlic paste
- 4 tbsp of garam masala
- 6 peppercorns
- 2 dried red chillies
- 1 large onion, cut into very thin rings
- 3 tbsp of lime juice
- 1 tsp of chaat masala
In a food processor, grind the coriander, ginger, garlic paste, garam masala, peppercorns, dried chillies into a smooth paste
Pour the paste into a large bowl, adding the yoghurt and stir together.
Add the turkey and coat. Cover the bowl with cling-film and refrigerate overnight to marinate
When ready to cook, set your oven to 200 °C/gas mark 6. Thread the turkey pieces onto skewers
Place the skewers on the grill rack in your oven with a tray underneath to catch any drips.
Cook the turkey until browned on all sides and tender
Slice your onion into very thin rings, then squeeze lime juice over the rings and sprinkle with chaat masala.
Mix well until the rings are totally coated and serve with your turkey