- 600-800 g small turkey fillet
- 3 zucchini
- 1 lemon
- 1 clove of garlic
- 3 sprigs of sage
- 60 ml olive oil
- salt to taste
- ground black pepper to taste
STEP-BY-STEP COOKING RECIPE
With a fine fine grater, remove the zest from the lemon. Squeeze the juice from the lemon, mix with zest, finely chopped garlic and olive oil, season with salt and pepper. Add finely chopped thyme leaves.
Cut the small fillet of turkey in half, then cut into cubes. Cut the zucchini into cubes with a side of 2.5-3 cm or according to the turkey slices. String pieces of turkey on thin skewers, alternating with zucchini cubes.
Put the skewers in the marinade and leave for 2 hours, often turning over.
Light the coals, install the grate and warm it up properly. Lubricate the grill with oil, put the kebabs. Fry for 5-7 minutes, then dip in the marinade and turn over to the other side. Fry for another 5-7 minutes. Serve immediately with ratatouille or green salad.
Servings Per Container
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Table of weights and measures
Illustrations to the material: LLC Publishing House Gastronom
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