Turkey Tikka Kebabs are smoky and richly spiced, with a creamy yogurt marinade and crisp, charred edges. This version is unconventional but perfect for getting many servings from a single turkey breast roast and for making large, juicy pieces. (Chicken also works.)
I recently returned from the Fresh Air Retreat in Georgia and am still thinking about the food and the company. I spent time with talented creators and was treated to beautiful meals prepared by a personal chef between visits to Atlanta restaurants.
The chef, Trimell Hawkins, smoked a turkey breast roast that was impossibly moist and full of flavor. That smoked roast inspired these tender grilled kebabs, a twist on my Indian tandoori chicken tikka kebabs. They’re best served with warm butter naan and a cool cucumber raita.
Turkey Tikka Kebabs Ingredients
Thanks to the brands that supported the Fresh Air Retreat. A few key components I use here:
- Greek yogurt: The acidity tenderizes the meat while the yogurt creates a crust that holds moisture and encourages browning.
- Fresh ginger and garlic: Use fresh for the best aroma and flavor.
- Paprika: Provides color and mild flavor without heat.
- Cayenne: Add or reduce to suit your spice preference.
- Garam masala: I recommend a true Indian brand for an authentic flavor profile.
- Butterball Boneless Seasoned Turkey Breast Roast: Available in the frozen meat section and convenient for meal prep.
- My simple Indian yogurt sauce (cucumber raita) pairs perfectly for dipping.
Full recipe quantities are listed in the recipe card below.
Variations and Substitutions
This recipe is flexible. A few easy swaps:
- Swap the protein: Fresh turkey breast tenderloin or boneless chicken thighs work well.
- Change the spices: Smoked paprika or curry powder can replace garam masala for a different profile.
- Dairy-free option: Use thick coconut yogurt instead of dairy yogurt.
- Add vegetables: Thread bell peppers or onion between the turkey pieces for color and flavor.
- Oven method: If you don’t want to grill, broil or roast the kebabs in the oven.
Tools You’ll Need
- Grill or grill pan: For smoky char and grill marks.
- Skewers: Metal skewers are ideal for turkey; soak wooden skewers before use.
- Instant-read thermometer: The best way to ensure the turkey reaches 165°F for safe, juicy results.
Turkey fans may also enjoy turkey burgers and other healthy ground turkey recipes.
How to Make Turkey Tikka Kebabs: An Easy Guide
The kebabs come together quickly once the turkey has marinated. Follow these steps for the best results.
Mix the Marinade
Whisk together yogurt, minced garlic, paprika, cayenne, minced ginger, garam masala, and salt in a large bowl until you have a thick, richly colored paste.
Marinate the Turkey
Cut the turkey roast into bite-sized pieces and toss them with the marinade, making sure each piece is well coated. Cover and chill for at least one hour or up to 48 hours. Let the turkey come to room temperature before grilling for even cooking.
Set Up a Two-Zone Grill
Oil the grill grates, light half the burners, and leave the other half off to create a cooler zone. Preheat on medium-high for about 10 minutes.
Grill and Finish
Thread the marinated turkey onto skewers and place them over direct heat. Cook until the meat releases easily from the grates, flip to get good grill marks, then move the skewers to the cooler side, close the lid, and continue cooking until the internal temperature reaches 165°F. Total cooking time is about 8–12 minutes depending on your grill and piece size.
4 Common Mistakes To Avoid
Avoid these frequent mistakes for the best kebabs:
- Overcooking: Lean turkey breast dries quickly—remove it as soon as it hits 165°F.
- Skipping the rest: Let the kebabs rest a few minutes so juices redistribute.
- Flipping too soon: Allow the meat to release naturally from the grates before turning.
- Uneven pieces: Cut uniform pieces so they cook evenly.
Make Ahead and Storage
This recipe is great for meal prep—one roast makes plenty of kebabs and leftovers that reheat well.
Storing Leftovers
- Fridge: Store cooked turkey in an airtight container for 3–4 days.
- Marinated raw turkey: Keeps in the fridge up to 48 hours before cooking.
Freezing
- Cooked turkey: Freeze in a sealed bag for up to 2 months.
- Thawing: Transfer frozen kebabs to the fridge overnight before reheating.
Reheating
- Low and gentle: Reheat in a low oven to keep the meat moist.
- Microwave: Use short bursts and check frequently to avoid overcooking.
- Add moisture: A splash of water or broth helps prevent drying.
How to Serve This Turkey Tikka Kebabs Recipe
These kebabs pair beautifully with a cool, fresh spread. A cucumber raita balances the spices and keeps the plate bright.
Toppings
- Fresh herbs: Sprinkle chopped mint or cilantro just before serving.
- Fresh tomatoes: Halved tomatoes add color and juiciness.
- Lime wedges: A squeeze brightens the flavors.
- Sliced chili: Offer on the side for extra heat.
Side Dishes
- Warm flatbread: Soft naan or other flatbread is perfect for scooping.
- Basmati rice: Plain or lightly seasoned rice pairs well with the raita.
- Crisp salad: Cucumbers and peppers keep the meal light and refreshing.
A few photos from the Fresh Air Retreat in Atlanta, by photographer Amanda Kamppinen.
Other Spicy Grilled Favorites You’ll Love
- Juicy Beef Kafta
- Spicy Grilled Indian Lamb Chops
- Grilled Flat Iron Steak with Peruvian Aji Verde
- Thai Satay Skewers with Dipping Sauce
- Spiced Grilled Pork Tenderloin with Peanut Sauce
Tandoori Turkey Skewers (with Cucumber Raita)
Ingredients
- 1 cup plain full-fat Greek yogurt
- 2 tbsp minced garlic
- 1 ½ tbsp paprika
- 1 tsp cayenne
- 1 tbsp minced ginger
- 1 tbsp garam masala
- ¾ tsp kosher salt
- 1 3-lb Butterball Boneless Turkey Breast Roast thawed and cut into bite-sized pieces
- Oil for grill grates
- Cucumber Raita
Instructions
- Whisk together the yogurt, garlic, paprika, cayenne, ginger, garam masala, and salt in a large bowl. Add the turkey and rub the marinade all over to coat. Cover and let stand for 1 hour at room temperature or up to 48 hours refrigerated.
- Thread the turkey onto metal skewers. Oil the grill grates and preheat on medium-high, lighting half the burners and leaving a cooler area on the grill.
- When the grill is very hot, place skewers over direct heat and cook until the meat releases easily from the grates. Flip and cook until well marked on all sides.
- Move the skewers to the unlit portion of the grill, close the lid, and continue cooking until the internal temperature reaches 165°F, about 8–12 minutes total.
Notes
- Chicken substitute: You can use 3 lbs of boneless, skinless chicken thighs or breasts instead of turkey.
- Salt adjustment: If substituting unbrined chicken, you may need to increase salt to taste.
- Safety: Use oven mitts when handling hot metal skewers.
Nutrition
Nutrition information is an approximation.
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