Recipe: Spiced Turkey Kabobs (with toasted spices)

SPICED TURKEY KABOBS

"The turkey can be skewered with or without the usual shish-kebab companions (peppers, onions, cherry tomatoes). The recipe provides plenty of extra spice mixture to use later, with chicken, duck, lamb or pork."

1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon turmeric
1/2 to 1 teaspoon cayenne pepper
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 tablespoon peanut (or canola) oil
1 tablespoon minced garlic
1 tablespoon minced ginger root
2 tablespoons minced onion
1 1/3 pounds boneless, skinless turkey breast, cut in 1 1/4 -inch chunks

Preheat the grill or broiler on high.

In a small nonstick skillet over medium-high heat, combine the cumin, coriander, turmeric, cayenne pepper, salt and pepper. Cook, stirring, until fragrant, 2 to 3 minutes. Remove from the heat and set aside to cool.

Measure out 2 teaspoons (or more to taste) of the toasted spices into a medium-size bowl. Reserve the remaining spice mix for another use. (Store the excess in an airtight container in a cool, dark place and use it as needed. It should keep for up to 6 months.)

In a small bowl, combine the cooled spice mix with the oil, garlic, ginger and onion. Whisk to blend. Add the turkey chunks and toss to coat. (The turkey may be covered and refrigerated for up to 24 hours.)

WHEN READY TO COOK:
Thread the turkey chunks on metal skewers, being careful not to crowd the pieces.

Grill or broil 4 inches from the heat, turning once, until the turkey is cooked through but not dry, about 4 minutes on each side. Serve immediately.

Makes 4 servings

Nutrition information for one serving: 208 calories, 38 g protein, 2 g carbohydrates, 5 g fat, 94 mg cholesterol, 1 gm saturated fat, 658 mg sodium, 1 gm dietary fiber.

Source: The Gourmet Prescription for Low-Carb Cooking by Deborah Friedson Chud, M.D.