Spiced turkey in yogurt
Turkey provides a lot of protein, while yogurt helps keep the meat tender and lets the spices spread more evenly over every piece. Coriander, cumin, cardamom, cinnamon, and clove give it a warm spiced profile without extra carbs. The result is an aromatic keto oven dish that works well for lunch or dinner.
Cut turkey (1 kg) into portion-sized pieces. In a mortar or bowl mix coriander (2 g), cumin (2 g), cardamom (1 g), chili pepper (1 g), black pepper (1 g), cinnamon (1 g), clove (1 g), table salt (5 g), water (30 g), and ghee (45 g) into an aromatic spice paste.
Place the turkey in a large bowl, add the spice paste, and mix well so every piece is coated. Leave it at room temperature for 30-40 minutes.
Add Greek yogurt (400 g), mix again, and transfer the meat with the marinade into a baking dish in a single layer. Bake at 190°C for about 40 minutes until the turkey is fully cooked, the thickest piece is opaque inside, and its juices run clear when pierced. Serve hot.
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