In a bowl, mix the curry paste with the yogurt, then add the diced turkey. Mix well to coat, then thread onto 4–8 metal or soaked wooden skewers with the chunks of onion and pepper. Arrange on the rack of a foil-lined grill tray.
Cook under a grill that has been preheated to a medium setting for 12–15 minutes, turning occasionally, until thoroughly cooked and lightly charred.
Serve hot with cooked rice and mango chutney, if desired.