Turkey Tikka Kebabs are smoky and richly spiced, marinated in creamy yogurt and charred until the edges are crispy. Using a turkey breast roast makes it easy to get large, juicy pieces that grill beautifully. (Chicken works well too.)
I recently returned from a Fresh Air Retreat in Georgia and I’m still thinking about the food and company. A personal chef smoked a turkey breast roast that was unbelievably moist and flavorful — that inspired these grilled kebabs as a twist on classic Indian tandoori chicken tikka.
Turkey Tikka Kebabs Ingredients
Key ingredients that make these kebabs shine:
- Greek yogurt: Tenderizes the meat and helps form a flavorful crust while retaining moisture.
- Fresh ginger and garlic: Use fresh for the best flavor.
- Paprika: Adds color and mild sweetness without heat.
- Cayenne: Add to taste for desired heat.
- Garam masala: Choose a good-quality brand for authentic warmth and aroma.
- Turkey breast roast: Boneless turkey breast roast works perfectly for bite-sized pieces.
- Cucumber raita: A cooling yogurt sauce is ideal for serving alongside the kebabs.
Full recipe quantities are in the recipe card further down.
Variations and Substitutions
Simple swaps to customize the recipe:
- Swap the protein: Turkey tenderloin, boneless chicken thighs, or breasts are all great options.
- Try different spices: Smoked paprika or curry powder can replace garam masala for a different flavor profile.
- Dairy-free: Use thick coconut yogurt in the marinade.
- Add vegetables: Thread peppers or onion between pieces for color and flavor.
- Oven method: Broil or roast the skewers if you prefer not to grill.
Recommended Tools
- Grill or grill pan: For char and those classic grill marks.
- Skewers: Metal skewers are ideal; soak wooden ones before using.
- Instant-read thermometer: The best way to ensure the turkey reaches a safe 165°F.
For more turkey ideas, try turkey burgers or other healthy ground turkey recipes.
How to Make Turkey Tikka Kebabs: An Easy Guide
Once the turkey has marinated, these kebabs come together quickly. Follow these steps for the best results.
Mix the Marinade
Whisk together Greek yogurt, garlic, paprika, cayenne, ginger, garam masala, and salt until you have a thick, colored paste.
Marinate the Turkey
Cut the turkey roast into even, bite-sized pieces. Toss the pieces in the marinade, coating thoroughly. Cover and chill for at least one hour, up to 48 hours. Bring to room temperature before grilling.
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 turkey onto skewers and place over direct heat. Let each side sear and release naturally before flipping. After grill marks form, move skewers to the cooler side, close the lid, and cook until the turkey reaches 165°F, about 8–12 minutes total.
4 Common Mistakes To Avoid
Avoid these pitfalls for juicy kebabs:
- Overcooking: Lean breast meat dries out quickly—remove from heat at 165°F.
- Skipping the rest: Let kebabs rest a few minutes so juices redistribute.
- Flipping too soon: Let meat release from the grates before turning to preserve the crust.
- Uneven pieces: Cut uniform pieces so they cook evenly.
Make Ahead and Storage
These kebabs are great for meal prep and leftovers.
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: Move frozen kebabs to the fridge overnight before reheating.
Reheating
- Low and gentle: Warm in a low oven to keep meat moist.
- Microwave: Use short bursts and stop when heated through.
- Add moisture: A splash of water or broth prevents drying.
How to Serve Turkey Tikka Kebabs
These kebabs pair beautifully with a cool cucumber raita and warm flatbread.
Toppings
- Fresh herbs: Sprinkle chopped mint or cilantro before serving.
- Tomatoes: Halved tomatoes add color and juiciness.
- Lime wedges: A squeeze brightens the flavors.
- Sliced chili: Offer for extra heat.
Suggested Sides
- Warm flatbread: Soft naan or other flatbread for scooping.
- Basmati rice: Plain or lightly spiced to soak up the raita.
- Crisp salad: Cucumber and peppers keep the plate fresh and light.
A few photos from the Fresh Air Retreat, by photographer Amanda Kamppinen.
Other Spicy Grilled Favorites You’ll Love
- Juicy Beef Kafta
- Spicy Indian-style Lamb Chops
- Grilled Flat Iron Steak with Peruvian Aji Verde
- Thai Satay Skewers with Dipping Sauce
- Spiced Grilled Pork Tenderloin with Peanut Sauce and Cucumber Salad
Tandoori Turkey Skewers (with Cucumber Raita)
Ingredients
- 1 cup plain full-fat Greek yogurt
- 2 tbsp minced garlic
- 1 1/2 tbsp paprika
- 1 tsp cayenne (adjust to taste)
- 1 tbsp minced ginger
- 1 tbsp garam masala
- 3/4 tsp kosher salt
- 1 3-lb boneless turkey breast roast, thawed and cut into bite-sized pieces
- Oil for grill grates
- Cucumber raita for serving
Instructions
- Whisk all marinade ingredients except the turkey in a large bowl. Add the turkey and rub the mixture over each piece. Cover and let stand for 1 hour at room temperature or refrigerate up to 48 hours.
- Thread the turkey onto metal skewers. Rub grill grates with oil and preheat on medium-high, lighting half the burners to create a cooler zone.
- When the grill is very hot, place skewers over direct heat. Cook until the meat releases easily from the grates, then flip to get grill marks on all sides.
- Move skewers to the cooler side, close the lid, and continue cooking until the internal temperature reaches 165°F, about 8–12 minutes total.
Notes
- Chicken substitute: Use 3 lbs boneless, skinless chicken thighs or breasts if preferred; adjust salt to taste if using unseasoned poultry.
- Safety: Metal skewers get hot—use oven mitts when handling.
Nutrition
Nutrition information is an approximation.