Preheat grill. Remove skin & bones from turkey thighs and cut into 1.5 inch (4 cm) cubes. Saute onion in vegetable oil over medium high heat until well browned and cool. Mix with ginger, cardamom, chilies, yogurt and turkey and marinate for 4-12 hours. Add mint and skewer meat. Grill for about 15 minutes turning once until cooked through. Serve with mango chutney, basmati rice and papdum (thin, cracker-like Indian flatbread).
SERVING: 4.5 oz/130 g. Calories 160; Protein 22 g; Carbs 2 g; Sodium 75 mg; Fat 7 g.
Recipe courtesy of Chef Jason Wortzman, Granny's Poultry Cooperative