Strip the fillets, cut into 2-3 pieces along the grain, beat lightly to even out the thickness and pierce with the tip of a knife in several places. Pour into a tray or flat baking dish.
In a bowl, mix yogurt, finely chopped garlic, ginger, spices and lemon juice. Season with salt. Put the marinade on the meat, tighten with a film and leave to marinate in the refrigerator for several hours, if time permits, overnight.
Light the coals, set the grate and heat properly. Grease the grate with oil. Shake excess marinade off the turkey and place on a wire rack. Fry for 7-10 minutes, then flip to the other side and fry for another 5-7 minutes. Serve immediately with salad.