Ingredients

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 fresh ginger
2 tablespoons minced onion
1 1/3 pounds boneless, skinless turkey breast, cut in 1 1/2-inch chunks

Directions

In a small skillet over medium heat, combine cumin, coriander, turmeric, cayenne, salt and pepper. Cook, stirring, for 2 to 3 minutes until fragrant. Remove from the heat and set aside to cool. Measure 2 teaspoons (or more, to taste) of the mixture into a medium size bowl and reserve the rest for another use. Add the oil, garlic, ginger and onion to the spice mix. Whisk to blend. Add the turkey chunks and toss well to coat. (The turkey can be set aside in the refrigerator for up to 24 hours at this point.

Preheat broiler or grill. Thread the turkey chunks loosely on skewers. Broil or grill 4 inches from the heat for about 4 minutes. Turn, and cook about 4 minutes more, or until turkey is cooked through but not dry.

Serve immediately with rice and Broiled Fruit Skewers (recipe follows).

Note: Store extra spice mixture in an airtight container in a cool, dark place for later use with chicken, duck, lamb and pork. It should keep for up to 6 months. Makes 4 servings.

Nutritional information per serving: 178 calories, 26 g pro, 2 g carbo, 7 g fat, 58 mg chol, 297 mg sodium, 0 g fiber.