Curried Turkey Skewers with Cucumber Raita

• 1 cup plain low-fat yogurt
• 1/2 cup grated cucumber
• 2 tablespoons Madras curry powder
• 1 tablespoon minced garlic
• 2 pounds skinless, boneless turkey breast, cut into 2-inch cubes
• 3 large bell peppers, cut into thirty-six 2-inch pieces
• 1 large pineapplepeeled, cored and cut into thirty-six 2-inch pieces
• Salt and freshly ground pepper
• 2 cups plain low-fat yogurt
• 2 cups peeled, seeded and finely diced cucumbers
• 2 teaspoons Madras curry powder
• 2 small garlic cloves, minced
• Salt and freshly ground pepper

1. In a large bowl, mix the yogurt with the cucumber, curry powder and garlic.
2. Add the turkey and stir to coat.
3. Cover and refrigerate overnight.
4. In a large bowl, mix the yogurt with the cucumbers, curry powder and garlic and season with salt and pepper.
5. Refrigerate the raita until chilled and the flavors are blended, 2 to 3 hours.
6. Light a grill.
7. On each of twelve 8-inch bamboo skewers, thread 3 pieces each of turkey, bell pepper and pineapple.
8. Season the skewers with salt and pepper and grill over a moderately hot fire until the turkey is just cooked through, about 4 minutes per side.
9. Serve 2 skewers per person and pass the raita at the table.

yogurt, cucumber, curry powder, garlic, skinless, bell peppers, salt, yogurt, cucumbers, curry powder, garlic, salt

Taken from www.foodandwine.com/recipes/curried-turkey-skewers-with-cucumber-raita (may not work)