Tandoori Turkey

Prep: 15 minutes

Cooking: 15 minutes

Serves: 4


  • 2 x (approx 650gm) Steggles turkey breasts cut into large pieces
  • 1/2 cup tandoori paste
  • 1/4 cup Greek yoghurt + extra, to serve
  • 250g cherry tomatoes, quartered
  • 1 Lebanese cucumber, diced
  • 1/2 small red onion, finely chopped
  • ¼ cup coriander leaves
  • ¼ cup mint leaves
  • 1½ tbsp olive oil
  • 1½ tbsp red wine vinegar
  • Naan bread, lemon wedges, to serve


  1. In a medium bowl combine the tandoori paste with the yoghurt and stir to combine. Place in a large snap-lock bag, add the turkey and rub to coat. Marinate in the fridge for 15 minutes.
  2. Meanwhile, place the tomatoes, cucumber, onion and herbs in a bowl. Drizzle with the vinegar and oil and toss well to coat. Season with sea salt and pepper.
  3. Preheat a char-grill pan or barbecue over medium-high heat. Remove the turkey from the marinade and cook for 5-7 minutes, turning or until the turkey is cooked through. Set turkey aside on a plate covered with foil for 5 minutes.
  4. Serve turkey with salad, extra Greek yoghurt, naan bread, and lemon wedges.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles May 23, 2018
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