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Curried Turkey Kabobs over Rice
1 pound of turkey breast, skinned, boned, and cut into 1-inch cubes
1/2 cup of orange juice
1 tablespoon of curry powder
1/2 teaspoon of ground coriander
1/2 teaspoon of ground cinnamon
1 cup of long-grain white rice
1 pound of pearl onions
1 green pepper, cut into 8 pieces
1 sweet red pepper, cut into 8 pieces
1/4 cup of plain yogurt
1 tablespoon of minced scallions
1/4 teaspoon of ground cumin
In a shallow, nonmetal dish, combine the turkey, orange juice,, curry
powder, cinnamon, and coriander. Mix well to combine. Cover and
refrigerate 1 hour, stirring frequently. Preheat the broiler or grill.
Coat a broiler pan or grill rack with no-stick spray. Cook the rice
according to package directions. Cover to keep warm. Thread the turkey,
onions, green peppers, and red peppers onto four 6-inch skewers; reserve
the turkey marinade. Broil or grill the kabobs 4 inches from the heat,
basting with the marinade and turning frequently, for 12 minutes, or
until the turkey is no longer pink in the center. In a small bowl,
combine the yogurt, scallions, and cumin. Mix well to combine. Spoon the
rice onto a platter. Top with the kabobs. Serve with the yogurt sauce.
Serves 4. |
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