Rosemary, chilli and saffron Turkey tikkas

Those nights when  my parents were out partying and I just craved a Chicken Tikka from the local BBQ joint, I remember well that the only way I could get it was if I either made the guard who protected us and stood tall and alert at the gate, run to the local market and get me one, or  in my lazy, tired - I'd jump in the car and grab a hot freshly chargrilled tikka and devour it in a matter of seconds. The hot spicy masala would hit my tongue and the juicy organic chicken would melt in my mouth - nothing can compare to that - the hunger satisfied in seconds. Here is a quick turkey breast version which has been anglicized and middle eastern-ized a bit, rosemary and saffron aren't regular's in a Pakistani tikkas but I thought lets be eclectic. The flavours marry well and the end result is as quickly devoured as it's Pakistani cousin.Ingredients:4 turkey breast cut into mini fillets1 cup hung thick yogurt (hung for about 1 hour and then whipped up and used as marinate base)1-2 pinches of saffron soaked in hot milk for 15 minutes2 large springs of rosemary, choppedsalt to taste1 tbsp dry roasted ground coriander1 1/2 tsp dry roasted ground cumin1 -2 tsp red chilli flakessalt to taste10 - 12 bamboo skewers, soaked in water for 15 minutes before use.Makes about 12-15 turkey skewers and and takes about 45 - 60 minutes  to half an hour to prepare Method:1.  Cut the turkey breast into mini fillets. Mix all the spices with the hung yoghurt and marinate the mini fillets and keep for about 30 minutes to 6 hours depending on how much time you have.2. Put the turkey on the skewers and cook on a hot griddle or bbq for 5 - 6 minutes on either side, on low to medium flame/heat.3. Serve hot with a tossed salad of beetroot, cucumber and sesame seed and a yoghurt based dip.