- 4
Ingredients
- 1 6 ounce carton plain lowfat yogurt
- 2 teaspoons garam masala
- 3 cloves garlic, minced
- 1 jalapeno pepper, seeded and chopped*
- 2 tablespoons lemon juice, rice wine vinegar, or white wine vinegar
- 1 pound turkey tenderloins, cut into 1-inch cubes
- 1 cup water
- 3/4 cup whole wheat couscous
- 1 cucumber, chopped (1-1/2 cups)
- 1 cup shredded carrots
- 2 green onions, chopped
- 1 tablespoon snipped fresh mint
- 1 tablespoon olive oil
- Nonstick cooking spray
- Fresh mint sprigs (optional)
Preparation
Step 1
1.
For marinade, in a small bowl, combine yogurt, garam masala, garlic, jalapeno pepper, and lemon juice.
2.
Place turkey cubes in a large resealable plastic bag set in a shallow dish. Add half of the marinade. Seal bag and turn to coat cubes well. Marinate in the refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally.
3.
Meanwhile in a small saucepan bring 1 cup water to boiling; add couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Cool for 15 minutes. Stir in cucumber, carrots, green onions, mint, olive oil, and remaining half of the marinade. Cover and refrigerate up to 24 hours.
4.
Remove turkey from marinade, discarding marinade. Thread turkey onto four long skewers**, leaving 1/4-inch space between cubes. Lightly coat turkey on skewers with nonstick cooking spray.
5.
For a charcoal grill, grill skewers on the greased rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until turkey is no longer pink (170 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as above.) Serve kabobs with couscous mixture. If desired, garnish with fresh mint sprigs.
Serving Size::
6.
1 turkey skewer and about 1 cup couscous mixture