Directions

1. Preheat grill to medium-high (375°F | 190°C).
2. Remove skin and bones from turkey thighs and cut into 1.5” (4 cm) cubes.
3. Sauté onion in coconut oil over medium-high heat until well browned and cool. Mix with ginger, cardamom, chilies, yogurt, sea salt and turkey. Let marinate for 1-4 hours.
4. Add mint and skewer meat.  Grill for about 15 minutes turning once until cooked through.