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+ servings

Turkey Mushroom Skewers with Jalapeno Yogurt Sauce

Turkey in a spiced yogurt marinade skewered with mushrooms and grilled. Serve over rice with cucumbers, mint, and a jalapeno yogurt sauce.
Prep Time10 mins
Cook Time15 mins
marinate12 hrs
Total Time12 hrs 25 mins
Course: Main Course
Cuisine: American, greek, Indian
Keyword: Bowl, grilled, Spicy
Servings: 3 people


Turkey and marinade

  • 1 16 oz package Shady Brook Farms’s Ready to Season Turkey Breast Strips
  • baby bella mushrooms cut into quarters or halves
  • 1/2 cup greek yogurt
  • 1 teaspoon garam masala
  • 1/2 teaspoon cumin
  • 1 teaspoon coriander
  • salt and pepper

Yogurt sauce

  • 1 cup greek yogurt
  • 1/4 cup pickled jalapenos with juices
  • 1/2 clove garlic grated
  • 1 tablespoon honey
  • salt and pepper

Rice and garnishes

  • 3 cups cooked basmati rice
  • 1/2 teaspoon garam masala
  • 1 cup diced cucumber
  • 1/4 cup chopped mint
  • 1/4 cup sliced thai chiles optional


  • Mix the turkey ingredients and set aside for at least an hour or up to 24 hours.
  • Mix the jalapeno yogurt ingredients in a blender or food processor and mix until smooth.
  • Skewer the turkey and alternate with the mushrooms. Pack them tight on the skewers.
  • Grill on high heat for about 10 - 15 minutes until browned and cooked through.
  • Fill a bowl with rice and add some cucumber, mint, and chiles. Top with skewers and drizzle on the yogurt.