Turkey has long ceased to be exotic in our menu; large birds often replace other varieties with their meat in quite familiar recipes. Large pieces of fillet or thighs chopped into portion sizes are used for frying and goulash. Turkey makes very tasty pilaf, and minced meat makes cutlets, cabbage rolls and dumplings.
Of course, our talented housewives could not help but appreciate this bird as a barbecue. Turkey, after proper marinating, can compete with any other type of meat. In our selection of turkey kebabs, the most delicious marinade is prepared quite simply, with your choice of wine, vinegar, lemon and spices.
General principles for preparing turkey shish kebab and the most delicious marinade for it
Whatever part of the turkey you decide to make a kebab from, the main thing is the appropriate selection of meat. It should not be frozen, such a kebab will turn out dry and tough.
Any part of the carcass must be kept in the marinade before cooking over charcoal. It helps make slightly tough and dry turkey meat more juicy, tender and tasty.
The meat is soaked in the marinade at the very beginning of preparing the kebab, after washing and cutting into pieces.
Most marinades are prepared using food acids (lemon juice or vinegar), and vegetable oils containing softening enzymes (olive, sunflower, sesame, etc.) are added to them.
The main taste of kebab comes from herbs, vegetables, spices and various sauces added to the marinade.
Turkey fillet shashlik is prepared mainly by skewering it on wooden skewers soaked in water or on thin metal skewers. It is advisable to fry other parts of the carcass on a special grill. It must be clean and well coated with vegetable fat. The meat is placed on a hot grill; it is also better to lubricate it with oil only while it is hot.
Pieces of turkey meat should be strung on skewers so that it does not hang down. Otherwise, such “hanging” pieces will quickly burn. When frying on a grill, place the turkey skin side up and fry the bottom part first.
To prepare barbecue, it is best to take birch, linden, oak or any other coals from deciduous, preferably fruit, trees. Coniferous trees with resinous wood will give the kebab a characteristic flavor that cannot be overcome by any sauces.
Turkey kebab: the most delicious marinade with soy sauce - “Special”
Two kilos of turkey fillet;
Two medium zucchini;
Six red onions;
Two sweet peppers;
Potatoes - 6 medium-sized tubers;
Eight tablespoons of quality plant. oils;
Two teaspoons of lemon juice.
Half a glass of sesame oil;
A glass of dark soy sauce;
Two tablespoons of chopped fresh ginger;
Three large cloves of garlic.
1. Mix soy sauce with sesame oil. Add chopped ginger, crushed garlic and stir the marinade well.
2. Cut the turkey meat into equal portions and pour in the prepared marinade. Cover with a lid and refrigerate for at least six hours.
3. Cut the potatoes and zucchini into large circles, chop the onion into rings.
4. Mix lemon juice with olive oil, lightly salt the mixture, season to taste and pour the prepared sauce over the chopped vegetables for half an hour.
5. Thread pieces of meat and vegetables onto skewers so that the meat is between pieces of bell pepper, and fry over coals until cooked.
Turkey kebab: the most delicious marinade with honey - “Summer”
Fillet (turkey breasts) - 700 grams;
Three table. spoons of fresh coriander (cilantro);
Four pods (green) - cardamom;
Two large lemons;
1. Mix honey with olive oil. Add finely grated lemon zest and freshly squeezed lemon juice. Add crushed cardamom seeds, finely chopped coriander, season everything with ground black pepper and mix well.
2. Remove the skin from the turkey, if any, and cut into small symmetrical pieces. Pour the marinade over the meat, stir well and place, covered, in the refrigerator for three hours.
3. Fill wooden skewers with cold water for half an hour. Then thread pieces of turkey fillet onto them, alternating meat with Cherry halves.
4. Fry over coals, constantly brushing the kebab with marinade.
Turkey kebab: the most delicious marinade on dark beer with honey
One and a half kilograms of turkey thighs;
Three cloves of garlic;
Half a bottle of dark beer;
A teaspoon of dry mustard;
Table. spoon of fragrant vegetable oil.
1/2 glass jar of thick tomato;
Onion head;
Salt, sugar, herbs - to taste.
1. Wash the turkey thighs thoroughly, dry, chop into portions and salt well.
2. Then rub the meat on all sides with crushed garlic and place in the pan chosen for marinating.
3. Pour dark beer into a separate bowl and mix it with honey. Add dry mustard, spices, vegetable oil. Stir the marinade thoroughly and pour it over the thighs overnight.
4. To prepare tomato sauce, dilute the tomato paste with a small amount of water. Adjust the taste of the sauce by adding granulated sugar and salt, season to taste and bring to a boil. Mix slightly cooled tomato sauce with chopped herbs, pressed garlic and finely chopped onion.
5. Place the marinated thighs on a warm, well-oiled grill and bake until cooked on both sides over the coals. Serve with hot tomato sauce.
Turkey kebab: the most delicious marinade for wings - “Spicy”
Turkey wings - 12 pieces;
A glass of high-quality vegetable oil;
Four cloves of aged garlic;
A tablespoon of hot chopped paprika;
A spoon of crushed cumin;
1 tbsp. l. finely grated lemon zest;
A spoonful of ground turmeric and coriander seeds;
Two tablespoons of curry.
1. Pour oil into the pan and press the garlic into it with a press. Add grated lemon zest, turmeric, chili pepper, curry, coriander, cumin, paprika and stir everything well.
2. Dip washed and lightly dried turkey wings into the marinade and leave in the refrigerator for three hours.
3. Then place the wings on the grill and bake until done, turning it constantly. These wings can also be cooked on the grill. It will turn out no less tasty.
Turkey kebab: the most delicious marinade with dry wine - “Damskiy”
800 gr. fresh turkey fillet;
Two large onions;
Hand-ground pepper - 5 grams;
150 ml dry wine;
Chain. a spoonful of crushed garlic;
A bunch of fresh cilantro.
1. Rinse the fillet thoroughly, dry it lightly, pat dry with a towel, and cut into pieces of any size.
2. Transfer the meat to a glass bowl. Add onion half rings, ground pepper and salt to taste. Pour in the dry wine and, after mixing well, leave the meat in the marinade for two hours.
3. Thread onto skewers and add tomato rings mixed with pieces of turkey meat.
4. Bake the kebab on coals, systematically turning the skewers and pouring the marinade over the meat.
5. Serve sprinkled with chopped cilantro and garlic pressed with a garlic press.
Turkey kebab: the most delicious marinade: “Double, Siberian style”
Two kilos of turkey (fillet or thighs);
20 gr. black peppercorns;
A kilo of white onions;
10 gr. bay leaf;
One small lemon;
200 gr. good thick tomato;
100 ml 6% table vinegar;
Half a glass of white sour wine;
Table salt, red and crushed pepper.
1. If you cook shish kebab from thighs, chop them into 2-3 parts. Cut the fillet into pieces.
2. Sprinkle a layer of black peppercorns onto the bottom of the prepared dish and place bay leaves on it. Then place a layer of onion rings and place the prepared meat on it.
3. Salt the turkey, season with red pepper and put the onion layer again, put the meat on it again, etc.
4. Be sure to lightly add salt to each layer of meat and sprinkle with red pepper.
5. Place bay leaves on the last onion layer and brush everything with tomato paste and pour vinegar over it.
6. Cover the contents of the container with a large plate and place under pressure for eight hours.
7. Strain off all the liquid and transfer the pulp to another bowl, removing all the peppercorns and bay leaves.
8. Pour dry wine mixed with freshly squeezed lemon juice over the meat and soak in the new marinade for about forty minutes.
9. Fry like a regular kebab.
Turkey kebab: the most delicious marinade with red wine - “Bordeaux”
One kilogram of turkey fillet;
Five large onions;
1 kg of ripe tomatoes;
A glass of wine of the Cabernet, Isabella or similar variety - red, dry;
Two medium cloves of garlic.
1. Rinse the turkey fillet under running cold water and cut into small pieces. Lightly pound each piece of meat with a mallet.
2. Place the onion cut into rings into a large bowl, press the garlic with a special press. Pour in the wine, add salt and pepper, add pieces of turkey fillet and mix well, lightly pressing the onion with your hands.
3. After four hours, thread the marinated meat onto skewers and fry over hot coals, turning systematically.
4. Finely chop the greens, grill the tomatoes and serve with the ready-made turkey kebab.
Turkey kebab - cooking tricks and useful tips
The freshness of turkey meat can be determined by its color. The darker it is, the older the bird and the denser the fiber of the meat, therefore, the dish will be tough.
A fresh turkey has a round breast with soft creamy skin. It has a slightly sweet smell.
Turkey should only be marinated in glass, enamel or plastic containers. Such containers do not oxidize when they come into contact with acids.
You can also marinate the bird in a tight bag. You just need to shake it periodically. This method is also convenient because after the picnic there will be no dirty, greasy dishes left.
Vinegar should be added to the marinade very carefully. Excessive amounts of it can harm the tender turkey meat, making the kebab too tough.
Table vinegar is ideally replaced with wine or fruit vinegar. Very often lemon juice is used instead.
When preparing a marinade with onions, some of it can be added in chopped form, and it is advisable to slightly mash the rings. Onion juice wonderfully softens rough turkey meat and gives it a unique aroma.
It would be ideal if you mash the onion together with the turkey meat laid out in it, trying to mash it as thoroughly as possible so that the juice completely saturates it.
Before skewering or placing on the grill, thoroughly blot the pieces of meat to remove any remaining marinade. Dripping liquid will cause the coals to ignite, and the kebab may char.
Shish kebab is an excellent dish and is not limited to just one traditional type of meat. It cannot be said that the correct kebab is only made from lamb or the most delicious only from pork. Everyone is familiar and pleasant with their own type of meat, there is no doubt about it. And I, like many of us, love variety. And the pork is wonderful, and the chicken with a golden brown crust, and the turkey kebab is also wonderful. A bird whose wonderful taste is sometimes forgotten. It seems to me that it’s completely in vain. Turkey is a very healthy meat with low fat content, almost on par with chicken breast, and the protein and iron content is much higher.
Turkey kebab can be prepared from the breast, it is not as dry as chicken, and by marinating it further, you can get very juicy meat, from the wings, which have enough meat on them due to their size, and from the legs. Nowadays you can easily buy any pieces of turkey in the store, cut it, marinate it and cook it.
In summer, the best option is to cook on the grill, threading the meat on skewers, or on the grill. If it is not possible to cook in the air, turkey shish kebab can also be baked in the oven. There are quite a lot of ways. You can place it on a baking sheet so that the meat is fried, or you can use a baking dish. If the oven is equipped with a grill, then the kebab on the grill will turn out just fine. Instead of skewers, special wooden skewers are suitable for the oven, but you need to cut the pieces a little smaller than those you made for frying on the grill.
Like meat, turkey kebab tastes great if you choose a suitable and very tasty marinade. What you can use to marinate turkey for barbecue is what I propose to study together.
Turkey breast shish kebab with kefir
Turkey breast is soft and lean meat, but it is juicier than chicken breast. I always make this comparison because I don't like chicken breast too much because it's dry. When it comes to turkey, things are much better. Marinated turkey meat will remain very juicy and soft, even if you fry it thoroughly.
You will need:
- turkey breast - 500 g,
- kefir - 150 ml,
- onion - 1 piece,
- garlic - 3 cloves,
- juice of half a lemon,
- curry - 1 teaspoon,
- black pepper - 0.5 teaspoon,
- salt - 1 teaspoon,
- nutmeg - 0.5 teaspoon.
Preparation:
1. Since turkey is quite soft meat, there is absolutely no need to marinate it for a long time. Even half an hour or an hour will be enough for the meat to be saturated with the marinade. Therefore, freely calculate this time before frying it.
First, cut the turkey breast into approximately equal sized cubes. It is most convenient to cut it lengthwise, and then crosswise every 4-5 centimeters.
2. Place the turkey pieces in a large bowl or enamel casserole dish. Pour in kefir, squeeze out the juice of half a lemon. Then add all the spices from the ingredient list. Cut the onion into rings and grate the garlic on a fine grater. A garlic press will also work.
3. Now mix everything thoroughly so that the spices, kefir and lemon juice evenly coat each piece. Since the marinade will be quite liquid, this will not be a problem. Because of the curry, the marinade for the turkey barbecue will turn out to be a beautiful yellow color, which is necessary.
When you fry the kebab, it will not be white and sad, but rosy and golden. That's why I love marinades with curry and turmeric for the bright color of the finished kebab. Ground paprika is also used for this purpose, which gives the meat a red color.
4. Cover the future kebab with a lid or cling film and put it in the refrigerator for at least half an hour. This will be enough for the tender turkey meat to be saturated and saturated with the marinade.
On the grill, frying shish kebab will require medium heat; you need to cook for 10 minutes until golden brown on all sides. The best way to check for doneness is to cut one of the pieces of turkey. It should be white inside and the juice flowing out of it should be clear, not pink.
The marinade in which this turkey kebab will be prepared is different in that it does not use many of the favorite softening liquids such as kefir, vinegar, tomato juice and others. This marinade is great for turkey because there is no need to tenderize it. The basis of the marinade is vegetable oil and aromatic spices. All this will give the meat a delicious spicy taste and aroma.
You will need:
- turkey thigh - 2 kg,
- vegetable oil - 50 ml,
- thyme - 1/4 teaspoon,
- ground coriander - 1/4 teaspoon,
- ground chili pepper - a pinch,
- paprika - a pinch,
- black pepper - a pinch,
- cumin - 1/2 teaspoon,
- fresh ginger root - 10 g,
- garlic - 3 cloves,
- salt to taste.
Preparation:
1. Cooking shish kebab begins with preparing the meat. Take the turkey thighs, wash and skin them. Separate the bones so that only clean fillets remain. Cut what you get into pieces with a side of about 5 centimeters, so that it is convenient to string them on skewers and fry.
2. In a separate bowl, mix vegetable oil with thyme, coriander, paprika, and pepper. Mix all these herbs thoroughly in the oil, they will begin to dissolve in it and impart their taste. Peel the ginger root and grate it on a fine grater. Add ginger to the spice cup.
In this case, ginger plays the role of a natural flavor enhancer; it adds a slight pungency and spice to the marinade.
3. Place the turkey pieces in an enamel pan or glass bowl of suitable size. Pour in the oil mixture and stir everything until each piece of meat is coated with spices.
4. The jeera that we did not put in the cup of oil is added at the end. In order for it to reveal its aroma, you need to grind it a little in a mortar or between your palms. As soon as the aroma appears, add it to the meat and stir.
5. Add finely grated garlic. At the end, we add it so that it does not have time to overwhelm the aromas and tastes of herbs and the turkey kebab turns out moderately spicy and incredibly tasty.
6. After the turkey meat has been mixed with the spices, cover the pan with a lid and place in the refrigerator to marinate for an hour. You can do a little more if you have time.
7. Cook the finished turkey pieces on the grill. To do this, place them tightly on the skewers so that there are no gaps between the pieces. Then place on the grill with coals and fry, turning over at the moment when the meat is baked from one side to the other. The finished turkey shish kebab should be browned on all sides and light gray inside without any pink juice.
Using the same recipe, you can cook turkey shish kebab in the oven. All cooking points remain the same, only at the end the frying will take place not on the grill, but in the oven. To do this you will need a grill grate, a baking sheet or small wooden skewers. Preheat the oven to 200 degrees, if there is convection, use it too. The kebab will be better fried. Cooking time will depend on the size of the pieces, and will be at least 25-30 minutes.
Serve the kebab with baked and fresh vegetables. With pickled onions. Don't forget to be in a good mood. Enjoy your meal in the fresh air!
A simple and tasty marinade for turkey kebab made from mayonnaise and onions
We all know the quality of mayonnaise well and most likely have already tried it for cooking pork. Its advantages are well known: mayonnaise contains vinegar, which softens the kebab, vegetable oil, which envelops the meat and does not allow it to lose its juices on the grill, plus additional spices that add flavor, such as mustard. If desired, you can supplement the mayonnaise marinade with aromatic herbs and pepper. But we will make the simplest option and it will be delicious enough to please the whole family at a picnic.
You will need:
- turkey fillet - 2 kg,
- mayonnaise - 100 gr,
- onions - 3-4 pieces,
- salt and pepper to taste.
Preparation:
1. You can use different types of turkey meat for barbecue, but breast and thighs are best. The breast is leaner, and the thighs are slightly fatter due to thin veins of fat. It is best to remove the skin from the thighs so that the turkey kebab does not come out too greasy. In addition, the skin prevents the marinade from being absorbed into the meat.
Remove skin, remove bones and cut into cubes.
2. Peel the onion and cut it into fairly wide half rings. Place it in a large bowl and separate it into individual rings with your fingers and remember a little so that the onion releases its juices.
3. Salt the turkey meat to taste. You will need about a teaspoon of salt per kilogram of meat, but adjust the saltiness to your taste. It is better to under-salt the turkey when marinating than to over-salt it. After all, the lack of salt is absolutely easy to eliminate at the table. But it is not possible to remove salt, which is too much. However, do not forget that mayonnaise contains some salt. Let the turkey meat sit for 10 minutes to absorb the salt.
4. Mix the turkey with the onion, remembering a little as you go so that the onion juice penetrates into the meat. Now is the time to add a little pepper to the future kebab. Choose for yourself how spicy you want the kebab. It is best to use freshly ground pepper, it is more flavorful.
5. Add mayonnaise to the bowl with meat and onions. Mix with your hands until the sauce coats each piece. After this, you can remove the future turkey shashlik to marinate in the refrigerator. It is best to cover it so that it does not spread the smell to other products.
6. Cook the marinated kebab on the grill over coals at medium heat. Remember that turkey meat is softer and more tender than pork, so it will take a little less time to cook. It is best to check the readiness before removing the kebab from the heat.
If desired, this shish kebab can also be cooked in the oven.
The finished kebab is best served with fresh herbs and vegetables. Eat the kebab hot. Bon appetit!
Lemon marinade for turkey skewers
We continue our delicious conversation about how to deliciously marinate a turkey for barbecue on the grill or baking in the oven. The next active component of the marinade is lemon juice. Ground paprika added to the marinade will make the kebab rosy and golden. If desired, the shish kebab can be supplemented with pieces of lard, strung alternately with the meat.
You will need:
- turkey fillet (breast or thigh) - 2 kg,
- lard - 300 gr,
- lemon,
- medium sized ginger root
- garlic - 5 cloves,
- vegetable oil - 100 ml,
- ground paprika - 1 teaspoon,
- black and red pepper, salt to taste.
Preparation:
1. For barbecue, you can take one type of meat, or you can combine breast with legs. Both will turn out delicious. Whatever turkey meat you use, wash it thoroughly and dry it with a paper towel. Cut into pieces of approximately the same size.
2. Squeeze the juice of half a lemon into the saucepan with the meat. Peel the ginger, grate and squeeze. Add the resulting juice to the meat as well. Mix everything and set aside for now.
3. In a separate small bowl, mix vegetable oil and spices. Add finely grated garlic there. Stir.
4. Pour the resulting sauce over the meat and stir well. Add salt to taste. Leave to marinate for an hour. Turkey meat marinates fairly quickly.
5. Before grilling the kebab on the grill or in the oven, thread it onto skewers along with lard, alternating pieces. Lard is not a required ingredient, add it only if you like it.
Cook the turkey shish kebab until golden brown. Thanks to the paprika, it will be a beautiful red color. Don't forget about fresh herbs and vegetables, including grilled ones.
Healthy turkey kebab with vegetables baked in the oven
Turkey is rightfully considered a dietary meat, but what if all kebab is healthy and dietary. You can also skewer fresh vegetables along with the turkey. Zucchini, peppers, tomatoes, add mushrooms. Such a wonderful union cannot be tasteless. And all this splendor can also be marinated.
Cranberry-honey marinade for turkey in the oven or on the grill
A very tasty combination of cranberries and honey can give turkey skewers a more interesting and piquant taste. Add spices and mustard to this. You will get an original sweet and sour marinade. The turkey will come out incredibly tender and with an unforgettable taste. This kebab will especially appeal to lovers of sweet and spicy notes in meat dishes.
You will need:
- turkey fillet - 1 kg,
- cranberries - 100 gr,
- garlic - 4 cloves,
- French mustard - 2 teaspoons,
- honey - 2 tablespoons,
- soy sauce - 3 tablespoons,
- olive oil - 3 tablespoons,
- lemon juice - 1 tablespoon,
- salt and pepper to taste.
Preparation:
1. The marinade is very easy to prepare. If you have a blender, place the garlic, cranberries, mustard, honey, soy sauce and olive oil in a large bowl. Squeeze lemon juice in there. Now grind everything until smooth. It's okay if there are some mustard seeds left.
2. Cut the turkey into neat cubes of the same size. If you cook in the oven, you don’t have to make them large; it’s more convenient to string small pieces onto skewers.
3. Pour the resulting marinade over the turkey pieces. Stir with a spoon or your hands to distribute the marinade evenly. Place in the refrigerator to marinate for two hours.
4. After two hours, you can string them onto skewers and cook on the grill or in the oven. In the oven, grill or main heat up to 200 degrees is suitable.
Brown the turkey skewers on all sides until browned.
Shish kebab is one of the most popular dishes in the post-Soviet space; the ideal meat for it is lamb. No less tasty, but more healthy and dietary, will be turkey kebab, the secret of its taste lies in the “correct” marinade, which is what we will talk about below.
The amount of ingredients in each recipe is given for 1 kg of meat.
The most delicious marinade for turkey fillet shish kebab
Many products are suitable for the sauce; the optimal combination is kefir with tomato paste; the taste is excellent and the color is pleasing to the eye.
Products
- Kefir – 250 ml.
- Onions – 3-4 pcs.
- Bell pepper – 1-2 pcs.
- Tomato paste – 2-3 tbsp. l.
- A little salt and a mixture of peppers.
What to do:
- Mix kefir with tomato paste.
- Cut the onions and peppers into half rings and add to the tomato-kefir mixture.
- Salt the fillet bars and rub with a mixture of peppers.
- Place in the prepared filling; marinate for about 5 hours.
The recipe is simple, so it will be used more than once. Kefir will add tenderness to the meat, tomato paste will give it a nice pink tint, and pepper and onions will add the aroma of real summer.
Turkey thigh skewers - the perfect marinade
Turkey thigh meat can be a little tough, but if you use mustard for marinating, everything will turn out perfect.
Ingredients
- French grain mustard – 3 tsp.
- Wine vinegar – 70 ml.
- Vegetable oil, ideally olive oil – 2-4 tbsp. l.
- Salt is on the tip of the knife.
- Sugar – 1 tsp.
- Ground pepper (hot).
Preparation:
- Connect all components.
- Stir until the salt and sugar dissolve.
- Place the chopped meat in it for a couple of hours.
- Keep refrigerated.
- Fry either on the grill or on skewers.
Mustard will add extraordinary softness, and the oil will retain the meat “juice” inside.
How to marinate turkey with onions
“The simpler, the tastier” is the motto of real chefs, which fully justifies the following recipe.
Products
- Onions – 5-8 pcs. (depending on size).
- Salt.
- A mixture of peppers (or one ground black).
Cooking process:
- Peel the onion.
- Cut into half rings.
- Add salt, pepper, and knead thoroughly with your hands so that the “juice” comes out.
- Cut the fillet into fairly large pieces.
- Mix fillet and onion.
- Marinate for 4-6 hours, placing the bowl with the meat in a cool place.
Fry shish kebab without onions, as they burn quickly. But you can fry it in a separate pan and serve it as a side dish.
Recipe for marinade with mayonnaise
The best marinade is made with vinegar, but if the product is not available at home, you can replace it with regular mayonnaise. You just need to reduce the amount of spices.
Ingredients
- Mayonnaise – 200 ml.
- Salt – a pinch.
- Peppers and herbs - to taste.
- Onion (green feather) – 1 bunch.
Preparation:
- Cut the onion into pieces.
- Salt and add seasonings.
- Pour in mayonnaise, stir.
- Place the meat pieces into the prepared mixture.
- Marinating time is at least an hour at room temperature.
You can also lightly baste with marinade during cooking.
With soy sauce
The following recipe suggests combining the Far East and the Caucasus; it turns out unusual, but very tasty.
Ingredients
- Soy sauce – 50-70 ml.
- Lemon juice – 50-70 ml.
- Pomegranate juice – 50-70 ml.
- Salt.
- Spices and ground pepper.
What to do:
- Salt the fillet pieces and sprinkle with herbs and spices.
- Combine lemon and pomegranate juice in a bowl.
- Pour in soy sauce.
- Place the meat, pressing lightly with your hands to immerse it in the marinade.
- Leave for at least 3 hours.
Cook the traditional way, inhaling amazing aromas.
On kefir
Vinegar gives a meat dish a specific taste that many home-grown tasters do not like. This will not happen if you use ordinary kefir.
Main Components
- Kefir – 200-250 ml.
- Salt – ½ tsp.
- Allspice (ground) – ¼ tsp.
- Paprika – ¼ tsp.
- Garlic – 4-5 cloves.
Preparation:
- Add salt, seasonings and chopped garlic to kefir and mix well.
- Place turkey in marinade.
- Leave for 2-3 hours without putting it in the refrigerator.
- Squeeze and place on grill or skewers.
The tenderness of the meat and the subtle aroma of paprika are guaranteed!
How to marinate turkey kebab with honey
Tender turkey meat, a subtle taste of honey and the aroma of freshly baked bread are guaranteed by the following recipe.
Ingredients
- Natural honey – 50 gr.
- Naturally fermented kvass – 500 ml.
- Bell pepper – 2 pcs.
- Onions – 4 pcs.
- Salt, pepper - to taste.
How to cook:
- Cut the onions into half rings.
- Bell pepper too.
- Mix kvass with honey, salt and pepper.
- Add vegetables to the marinade.
- Drown the pieces of meat in the liquid, pressing until they are completely covered.
- Marinate for up to 4 hours.
Fry traditionally, basting with marinade mixture as needed during cooking.
Spicy marinade with mustard
Many people like kebab with a spicy taste, but this is not very good for the stomach; a spicy mustard-based marinade will make the meat more tender and aromatic.
Ingredients
- Ready table mustard – 2 tbsp. l.
- Soy sauce – 2-3 tbsp. l.
- Khmeli-suneli – 1 tsp.
- Garlic – 2-4 cloves.
- Powdered sugar – 1 tsp.
How to cook:
- Pass the garlic through a press (“press”).
- Mix with all other ingredients.
- Brush the fillet pieces.
- Marinate for at least 3 hours.
Serve with plenty of greens, as you would expect with a real shish kebab.
“Lady’s” marinade for turkey shish kebab with wine
Many people know that wine can turn an ordinary charcoal-roasted turkey into a divine dish.
Ingredients
- Olive oil – 3 tbsp. l.
- Red wine (dry only) – 200 ml.
- Ground pepper – 1/2 tsp.
- Basil – 1 tsp.
- Paprika – ½ tsp.
- Onions – 5-6 pcs.
- Salt.
Process:
- Mix wine with olive oil, all spices, herbs.
- Chop the onion into half rings and combine with the liquid base.
- Marinate the turkey overnight, keeping the container in a cool place.
The finished kebab has a very pleasant ruddy color and an unforgettable taste.
It is worth mentioning separately about turkey as a meat for grilling. Especially about turkey fillet. This is the most tender and lean meat in comparison with other parts of the carcass, and that is why many fail, getting meat that looks more like wood chips than juicy and tender ruddy pieces. How to cook a good turkey kebab, so that another culinary feat is justified and crowned with an unforgettable dinner in nature? Only excellent meat and the right tactics!
Cooking time: 1 hour 20 minutes for preparation (including ignition/marinating).
Ingredients for 3 servings:
- 700 g turkey fillet (from one bird weighing about 3.5 kg)
- salt, spices to taste
- 1 tbsp. vegetable oil (to enhance the taste, you can try sesame or pumpkin oil)
- 0.5 tsp honey
you will also need:
- 2 volumes of barbecue firewood from fruit trees + 1 raw log or several sprigs of rosemary for a smoking effect (optional)
- plastic bag
- grill or skewers.
Preparation
It's no secret that good meat doesn't need to be burdened with fancy additives; it's enough to add salt and season it with your favorite spices to make an excellent kebab! And it is also very important whether we use the “right” coals for cooking a particular type of meat. In these two directions we will work on the tactics of a successful fillet kebab.
So, first you need a chilled, skinned turkey fillet. It needs to be rinsed in cool water and allowed to drain. Next, the fillet should be cut into portions for 2-3 bites. It is very important in this case to guess the size. If the pieces are too small, they will instantly turn into dry wood chips, and if they are too large, then while the middle “reaches”, the edges will also inevitably dry out.
Add salt and a mixture of seasonings to taste into a plastic bag of a suitable size and place the meat. Close the edges of the bag and twist the meat in it so that it is all covered in a spicy-salty breading and begins to marinate. Place the package in a cool place. By the way, the benefits of the package do not end at this stage, so it is recommended to marinate the meat in it. 
While the meat is soaked in the aromas of herbs, it is necessary to light the coals. The best coals for barbecue, with a soft and “correct” heat, are obtained from. In order to quickly and successfully prepare a shish kebab from this amount of meat, you will need two grill volumes of thin logs. Light the firewood and let it burn completely! There should be bluish-white hot coals at the bottom of the grill. It is also very important that the heat is not too strong; after all, turkey fillet is meat that cooks quite quickly. 
While the coals burn to the desired heat level, prepare the meat for cooking. Add a little honey and vegetable oil to the bag with pieces of turkey fillet. Close the edges of the bag again and mix the pieces thoroughly in the honey-oil mixture. This little secret guarantees a beautiful crust on the finished turkey shish kebab, and will help the meat cook evenly and faster, as it will create an oil layer on the surface that increases the temperature. And your hands, at the same time, will remain clean, and not in sweet-buttery caramel! And in this case, you don’t need to grease the grate separately with oil, the kebab won’t stick. Pour the pieces out of the bag onto the bottom rack, press them on top with a second rack, and secure the structure with a ring. 
To start cooking barbecue, you need to make sure that the heat is suitable. To do this, you need to lower your hand, palm down, to the level above the coals at which the meat will be cooked. If you can withstand the heat for the calculation 1-2-3-4-5-6-7, then the heat is correct, if not, then move the coals with a poker or a loose log so that they burn faster. As soon as the heat reaches the desired level, place the meat with the grill on the grill and cook the meat for about 7 minutes on each side. 
If you want the kebab to have a smoking effect, then before turning the meat over to the other side, you need to place an undried log on the coals. It will produce a lot of smoke, but will not have time to catch fire. Another option for a “smoky” effect is to throw a few sprigs of dried rosemary onto the coals.
While the meat is cooking, there is time to prepare plates for serving. Fresh herbs and new potatoes will make an excellent company for tender turkey kebab!
Remove the finished turkey fillet kebab from the heat, carefully disassemble the grill structure and let it rest for a few minutes. Place the pieces of meat on portion plates and you are ready to serve!
By the way, you can cook chicken fillet in the same way, but you will need to control the cooking time; the kritsa may be ready even earlier.
Have a nice picnic and bon appetit!
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