Turkey kebabs will especially please those who follow the figure: the fillet of this bird is considered dietary, as it contains a minimal amount of fat. Does this mean that it will be too dry? No – if you pre-marinate the turkey, and then do not overcook over the coals. Be sure: turkey kebab according to our recipe will turn out to be just the most tender! Before serving, add it to a salad of fresh vegetables, juicy green onions and other spicy herbs. And, quite possibly, turkey shish kebab will be especially popular with your household and friends.
- turkey breast fillet – 800 g
- lemon juice – 2 tbsp. l
- vegetable oil – 2 tbsp. l
- ground Imereti saffron – a pinch
- salt, freshly ground black pepper – to taste
STEP-BY-STEP COOKING RECIPE
Prepare a turkey for a barbecue. To do this, cut the turkey fillet into cubes with a side of about 3 cm.
In a bowl, combine lemon juice, vegetable oil, salt, ground black pepper and Imereti saffron. Stir with a whisk to make a light marinade.
Dice the turkey fillet with the cooked marinade. Mix the pieces so that the mixture is distributed between them. Tighten the top of the bowl with foil. Put in the refrigerator for 2 hours.
Prepare wooden skewers for turkey skewers. To do this, put them in a large container, fill with cold water and press with a small load. Leave for 1-2 hours.
Remove the pickled turkey filet from the refrigerator. Dry the pieces lightly and string them onto the skewers so that they do not fit snugly against each other.
Light the coals in the grill. It is necessary that they burn out and turn into white ash. Put the turkey skewers on the grill and fry, periodically turning over, 12-15 minutes.
Kebab from turkey will acquire amazing shades of taste if it is pre-marinated in freshly squeezed orange juice with the addition of zest. Pour them pieces of bird fillet and leave them in the refrigerator for at least 4 hours.
By the way
Turkey kebabs can be cooked not only on the grill, but also in the barbecue, in the oven with the “grill” function, and even in the most ordinary pan. The formula for success is the same: do not overcook, do not overdry!
Servings Per Container
No. 07 (206), 2015
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Table of weights and measures