The most delicious turkey shish kebab. Turkey kebab: delicious recipes

Traditionally, kebab is made from lamb or pork. But turkey kebab is no less tasty. This dietary meat is healthy and everyone can eat it.

Prepare delicious turkey kebab according to recipes with different types of marinade.

Turkey kebab with mineral water

Juicy and tasty turkey kebab is served in a marinade prepared in mineral water.

The calorie content of the dish is 1350 kcal. Makes 9 servings in total.

The general preparation with marinating takes 10 hours and 30 minutes.

Ingredients:

two spoons of dry;
1600 g turkey fillet;
four onions;
10 peppercorns;
two tbsp. vinegar;
liter of mineral water;
lemon;
1/3 l.t. ground red pepper;
one and a half spoons of salt.

Preparation:

Rinse and dry the meat. Cut into large pieces.
Cut the onions into medium rings and place with the meat. Salt, add pepper and basil.
Squeeze the juice out of the lemon, pour it into the kebab and mix with your hands.
Cover the bowl of meat with cling film and leave for two hours. No need to put it in the refrigerator.
Pour a glass of mineral water into the kebab and cover again. Refrigerate for 8-12 hours.
Thread pieces of meat and onions onto skewers, alternating. First grease the skewer with vegetable oil.
Place the kebab on the grill and fry, pouring mineral water and vinegar over it.
During the entire frying period, turn the kebab 4 times to avoid drying out.

Serve the finished turkey shish kebab hot, with sauces and fresh herbs.

Turkey kebab with kefir

This is a great-tasting shish kebab made from turkey meat in an unusual marinade. You can marinate turkey for barbecue in kefir. The meat turns out tender and soft.

Calorie content – 3000 kcal. Cooking takes 4 hours 30 minutes. Makes 10 servings.

Required ingredients:

half a liter of kefir;
2 kg. meat;
five onions;
35 ml. balsamic vinegar;
95 g tomato paste;
15 peppercorns;
three sheets;
Bulgarian pepper;
salt.

Ingredients:

one and a half kg. meat;
110 ml. soy sauce;
four g. hot mustard;
20 ml. olive oils;
40 g honey;
35 ml. wine vinegar;
three cloves of garlic;
two bell peppers.

Preparation step by step:

Remove the meat from the bone and cut into medium-sized pieces.
Squeeze the garlic, add honey, vinegar, mustard, oil and soy sauce. Stir.
Place the meat in the marinade and cover. Leave in the cold for 3 hours.
Wash the peppers, remove the seeds, cut into medium pieces.
Soak wooden skewers for half an hour in cold water.
Thread meat and pepper onto skewers, alternating.
Pour some water onto a baking sheet and place skewers with kebab on top. The meat should not come into contact with water.
Bake the turkey kebab in the oven at 200 degrees, turning the meat, for 40 minutes.

There are eight servings in total, with a calorie content of 1500 kcal. Cooking time – 5 hours.

Ingredients:

230 g mayonnaise;
900 g breast;
5 g salt;
bulb;
5 g seasoning for meat.

Preparation:

Rinse the brisket and pat dry. Cut into medium pieces.
Thinly slice the onion into rings and place with the meat. Add spices and salt.
Add mayonnaise and stir.
Leave the kebab to marinate in the refrigerator for half an hour.
Thread the meat onto skewers and grill over coals for 25-30 minutes, turning.

Turkey kebab - general cooking principles

Before you start barbecuing, you need to thoroughly prepare. One of the most important tasks is choosing meat. You must decide which body part to use: thighs, chest or legs. The thighs are the fattest part of the bird, while the breast, on the contrary, has no fat at all, but is very dry. Different parts of the carcass can be combined, but try to cut them into equal pieces so that they bake evenly.

If you plan to cook shish kebab on skewers, cut the meat into large pieces about 5 centimeters thick - this way the juice will remain in them after frying. For skewers, you should prepare three-centimeter cubes (if you make the pieces larger, they will turn over from their own gravity).

Before direct cooking, turkey meat must be marinated. This will improve the taste of the meat and significantly speed up the process of cooking barbecue. Rinse the meat under running water, trim the veins from it, and place in a pan. Add coarsely chopped onion, mix with salt and pepper. Squeeze 1 lemon into the pan, mix thoroughly again and leave for 6 hours. This is one of the classic marinade recipes for turkey barbecue; in fact, there are many more of them - based on wine, kefir, mineral water, etc.

After the meat is marinated, all that remains is to place the pieces on skewers. Cook on coals for about 12 minutes.

Recipe 1: Spicy Turkey Shish Kabobs

A fairly simple and budget version of the recipe, in which, in addition to the meat itself, only spicy seasonings and garlic are used.

Ingredients

1.5 kg turkey thighs;

5 garlic cloves;

Half a teaspoon of oil;

Half a teaspoon of khmeli-suneli;

Half a teaspoon of adjika;

Half a teaspoon of paprika;

Half a teaspoon of black pepper;

Cooking method

Rinse the turkey meat thoroughly, trim off the veins and dry it. Cut into 5cm pieces. Crush the garlic and pour into a glass or enamel pan that you will use for pickling. Add spices, add oil, and mix everything thoroughly. Wait 10 minutes and add turkey pieces, stir and leave covered for 2-3 hours.

After 3 hours, place the meat cubes on skewers and cook on the grill for 12 minutes, turning the skewers every 2 minutes. After cooking, lightly sprinkle the kebab with vinegar water.

Recipe 2: Turkey skewers with sesame seeds on skewers

Another easy quick recipe. Infusion in sesame marinade is only 1 hour, which, compared to other methods of marinating, is very fast.

Ingredients

Half a kilo of turkey breast;

3 tablespoons each of oil and soy sauce;

1.5 tablespoons white sesame seeds.

Cooking method

Wash and pat turkey breast with paper towels to remove excess moisture. Remove the film, veins, then cut into pieces of 3 centimeters. Place in a saucepan, pour over oil and soy sauce. Stir so that all pieces of meat are evenly coated with the mixture of butter and sauce, leave for 1 hour. While the turkey is marinating, place the skewers in water - this way they will not absorb the juice. Sprinkle with sesame seeds and cook for 10 minutes in the oven or on the grill.

Recipe 3: Turkey kebab in kefir marinade

The highlight of this dish is the kefir-based marinade. Turkey prepared this way is especially tender and juicy.

Ingredients

Turkey thighs - 1.8 kg;

Onion – 4 pcs.;

Kefir – 2 glasses;

Sweet pepper – 2 pcs.;

Tomato puree – 2 tbsp. l.;

Pepper mixture;

Lavrushka;

Cooking method

Wash, dry the meat, remove the veins. Then cut it into 5 centimeter pieces. Cut the onion into rings, crush with your hands to form juice. Pour kefir into a saucepan, add onions, a mixture of peppers, tomato puree, bay leaves, and salt. Pepper the turkey pieces separately and add to the marinade. Close the lid and leave for 5-6 hours. While the meat is marinating, prepare the coals. Chop the bell pepper. Thread the marinated meat onto skewers, alternating with pepper slices. Fry on coals for 10-12 minutes, remembering to turn the skewers so that the meat does not burn.

Recipe 4: Turkey skewers in mayonnaise in an air fryer

A kebab recipe for which you don’t need to go out into the countryside – just have an air fryer at home. Due to mayonnaise, the dish ceases to be dietary, but acquires new taste qualities.

Ingredients

1 kg turkey breast;

1 head of onion;

Italian herbs;

Ground black pepper;

Cooking method

Rinse the turkey fillet and dry it with a paper towel, remove the film and veins. Cut the meat into pieces 3 centimeters thick, put them in a pan, add salt and spices. Chop the onion and add to the turkey meat, add mayonnaise and stir. Leave for about 3 hours covered in the refrigerator.

Fry for 15 minutes in a convection oven at 180 degrees, placing skewers on the top and middle racks. Then raise the temperature to 200 degrees and cook for another 10 minutes.

Recipe 5: Turkey skewers in wine marinade

When cooking according to this recipe, the taste of the final dish will depend on the time the meat is marinated. Turkey meat can be kept in a wine marinade for up to 14 hours: the longer, the more tender and juicy it will become. In addition to interesting taste qualities, red wine will give turkey kebab a beautiful rich color.

Ingredients

1.5 kg turkey thighs;

300 g bacon;

6 onions;

3 tablespoons each of olive oil and dry red wine;

Half a teaspoon of salt;

10 peas from a mixture of peppers;

1 teaspoon dried basil;

1 tablespoon each of ground paprika and sesame seeds;

Half a teaspoon of ground red pepper.

Cooking method

Rinse the turkey meat, dry it, remove film and veins. Cut into pieces of 5 centimeters (or slightly thicker). For the marinade, cut the onion into rings, place in a bowl or pan, sprinkle with spices and crush to release the juice. After this, add salt, oil and wine. Mash again and mix. Add pieces of meat to the marinade and mix again. Cut the bacon into thin slices and place in a saucepan with the rest of the ingredients. Infuse under a closed lid for 14 hours. You can do less, but then the meat will turn out less juicy. Cook the shish kebab on the coals, turning the skewers every 2-3 minutes.

Recipe 6: Turkey skewers in the oven

When baked in the oven, the dish turns out to be as healthy and dietary as possible, retaining all the vitamins. The basic recipe makes the kebab moderately spicy, so if you like it hotter, add more horseradish and mustard.

Ingredients

650 g turkey breast;

2 tablespoons each of soy sauce and vegetable oil;

1 tablespoon homemade horseradish;

1 teaspoon mustard;

Cooking method

Cut the washed meat into cubes approximately 2x2 centimeters. Pour olive oil and soy sauce into a bowl for the marinade, stir with mustard and homemade horseradish. Sprinkle with salt if necessary. Add turkey pieces to a bowl with the prepared marinade, cover, for example, with a plate, and keep in the refrigerator for 5 hours. An hour before cooking, place the skewers in water to soak.

When the meat is marinated, place it on prepared skewers, place on a baking sheet and put in the oven. Bake for half an hour at 200 degrees.

Recipe 7: Turkey and Vegetable Kebab

This dish is not only tasty, but also beautiful due to the use of colorful vegetables. The recipe itself allows for variability: yellow peppers can be easily replaced with green ones, and new potatoes with old ones.

Ingredients

Turkey thighs – 1 kg;

Zucchini – 1 pc.;

Peppers of different colors - 2 pcs.;

New potatoes and onions – 3 pcs.;

Oil – 4 tbsp. l;

Freshly squeezed lemon juice – 1 tsp.

Sesame oil – 0.25 cups;

Apple juice – half a glass;

Chopped garlic and ginger - 1 tablespoon each;

Ground black pepper – 1 teaspoon.

Cooking method

Cut the turkey into pieces about 5 centimeters thick and place in a saucepan. To prepare the marinade, in a separate bowl, combine oil, soy sauce, apple juice, garlic, ginger and pepper. Pour the marinade into the pan with the turkey, stir, cover with a lid and keep in the refrigerator for 8 hours.

Cut the peppers and zucchini into large pieces, the new potatoes into thin slices, and the onion in half. Mix lemon juice, oil, salt, pepper and add the mixture to the vegetables. Mix everything thoroughly, cover with cling film and leave for about half an hour.

Thread meat and vegetables onto skewers, alternating them. Cook the turkey shish kebab on the coals for about 15 minutes, turning the skewers regularly.

Recipe 8: Asian marinade for turkey skewers

An exotic version of the marinade, built on a combination of sweet honey, salty soy sauce and spicy ginger. Fans of oriental cuisine will definitely like it.

Ingredients

2 tablespoons honey;

3 garlic cloves;

Half a teaspoon of chopped ginger;

Half a teaspoon of soy sauce;

Cooking method

Place ginger, soy sauce and honey in a cup or small bowl. Crush the garlic, add to the rest of the ingredients, mix well. Then pour the resulting mixture into the pan with the meat, stir, making sure that all the turkey pieces are coated with the marinade. Cover the pan with a lid and leave for 3 hours.

Recipe 9: Fragrant marinade for turkey barbecue

This marinade recipe is adapted to Russian culinary traditions. You can prepare it from ingredients that are always available in any kitchen.

Ingredients

Cinnamon, cumin, ground pepper - 1 teaspoon each;

Onion – 2 pcs.;

Lemon – 1 pc.;

Oil – 3 tablespoons.

Cooking method

Pour the oil into a small bowl, mix with the spices and mix thoroughly. Chop the onion into small pieces. Add the prepared butter with spices and onions to the pan with the chopped turkey. Infuse the meat in this marinade for no more than three hours. Finally, squeeze the lemon into the pan and mix thoroughly so that all the pieces of meat are saturated with juice.

Turkey kebab - tricks and useful tips

It is better to use olive oil to prepare marinades. It makes the taste and aroma of spices more intense, and also softens dry meat, such as breast, well.
In order to check whether the turkey kebab is ready, the meat should be carefully cut with a knife. A well-done turkey will be white in color.
Fresh vegetables are ideal as a side dish for this dish - simply chopped or in the form of a salad.

Turkey shish kebab is a very tasty dish. It may not be as popular as pork or lamb kebab, but this does not mean that this kebab is somehow worse.

The most important thing is to prepare the marinade correctly. Marinated turkey meat is very soft and juicy.

But before you start preparing turkey kebab recipes, it’s worth studying all the properties of this meat.

Calorie content and benefits of turkey

Turkey is a dietary and at the same time very nutritious meat. It is great for preparing various dishes - soups, salads, along with cereals and vegetables.

This meat can also be baked, eaten boiled or fried. But first, it’s still worth finding out what calorie content turkey has.

Its caloric content per 100 grams is about 197 kcal. If the meat has skin, then this figure will be 216 kcal per 100 grams. However, this is an average, it is worth considering that each part of the turkey has a different calorie content:

The breast is the lowest calorie part. This part has the largest amount of juicy and soft pulp. The calorie content of 100 grams of such meat, stripped of the skin, is approximately 80 kcal;
Legs have a very high caloric content. 100 grams of turkey legs is 150 kcal;
Wings are the highest calorie part of the turkey. The average is 1700 kcal.

Do not forget that calorie content depends on the methods of cooking meat:

Boiled turkey - 84 kcal;
Steamed meat - 85 kcal;
Calorie content of stewed turkey - 1200 kcal;
Fried meat - 167 kcal;
Grilled turkey - 185 kcal.

Don't forget about the nutritional and beneficial properties of turkey. This meat has a very low level of fat, only 1 gram per 100 grams.

It also contains a very high level of protein; per 100 grams of meat there are 20 grams of protein. Thanks to this ratio, it can be used during many diets and simply for healthy eating.

The best marinade recipes for turkey barbecue

Marinade is of great importance for barbecue. Thanks to the marinade, it turns out tender, aromatic and juicy.

Therefore, proper preparation of the marinade is important. Let's look at the recipes for the most commonly used marinades for turkey barbecue.

Please note that the amount of ingredients in each marinade is calculated for 2 kilograms of meat.

Kefir based

Step-by-step preparation:

Pour kefir into the marinade container;
Cut the onion into rings and pour into this container;
Then the pepper is cut, it is best to cut it into rings, so that later it can be easily put on a skewer. Chopped peppers also need to be put in kefir;
In the resulting mixture you need to put spices, tomato paste and salt everything thoroughly;
The marinade with kefir is ready; you can marinate meat in it.

With mayonnaise

Marinade components:

Mayonnaise - 300 grams;
5 onions;
Vinegar - 50 grams;
1 tbsp. l. table salt;
Spices – ground black and red pepper.

Preparation of mayonnaise marinade for turkey kebab:

Place the mayonnaise in a small container. Then you need to salt and pepper it;
The onion needs to be cut into large rings. Pour into mayonnaise and mix;
At the end, add a tablespoon of vinegar to the mixture;
The marinade is ready. You can marinate turkey meat in this mixture. It will turn out juicy and aromatic.

Lemon juice based

Marinade ingredients:

One medium lemon;
Sunflower oil - 50 grams;
200 grams of soy sauce;
5 onions;
1 pinch of table salt;
Spices – dry basil, black pepper, marjoram.

Preparation:

Squeeze lemon juice into a marinating bowl;
Mix it with soy sauce. Then add sunflower oil there;
Two onions need to be passed through a meat grinder, and three should be cut into rings. Then the whole onion is also mixed with juice, soy sauce and oil;
The entire mixture must be salted, all the specified spices must be added;
The marinade is ready and you can add meat to it for marinating.

Russian marinade

Ingredients for marinade:

Kvass - 1 liter;
100 grams of honey;
5 onions;
3 pieces of sweet pepper.

Preparation:

You need to pour one liter of kvass into a special container for marinating;
Add honey there and stir well until completely dissolved;
The onion needs to be cut into rings and put in kvass;
Sweet peppers are also cut into rings and poured into a mixture of kvass, honey and onions. Everything is mixed up.

The marinated meat in this marinade turns out soft and tender. Kvass will give it an unusual taste.

Marinate in wine

Marinade components:

500 grams of red or white wine, it is best to use homemade wine;
1 piece lemon;
5 onions;
A pack of black peas;
Fresh ginger - 20 grams;
20 grams wigs;
Dried basil, leeks, watercress - all at your own request.

Preparation:

Pour wine into a special container for marinating meat;
If it is too sweet, then squeeze the juice from one lemon into it. The citrus flavor will give the wine an unusual taste;
Cut the onion into large rings and place in the wine;
Add black peas, ginger, paprika and herbs (basil, leek and watercress). Mix everything well;
The wine marinade is ready. The meat will marinate very well in it and will turn out incredibly juicy.

The basics of cooking delicious shish kebab

Turkey kebab can be prepared outdoors, on a picnic, or at home. Anyone can do this, because everyone knows the technology.

First you need to cut up the turkey meat. The pieces should be medium-sized, since very small ones will quickly dry out and burn on the fire, and too large ones may remain raw inside.

By the way, the amount of meat depends solely on the number of participants in the feast. For a company of 6 people, 2 kg is enough.

Calculate approximately 300 grams of meat per person.

Then, of course, it is very important that the meat is well marinated in any of the marinades suggested above. And then, when it has been soaked for a sufficient time and has settled in a special sauce and herbs, you can begin the most interesting part.

Thread the turkey onto skewers (you can alternate pieces with onions or vegetables, such as bell peppers or mushrooms) and start frying. The main thing is not to let the kebab burn.

Actually, that's all. The kebab is ready. You can enjoy the aroma and extraordinary taste!

We offer several more ways to prepare excellent shish kebab with fire.

We present to your attention all the stages of preparing delicious shish kebab:

Recipe in Armenian

Components you will need:

Turkey pulp - 500 grams;
3 onions;
One small lemon;
Ground black pepper - at your discretion;
A pinch of table salt.

Steps for preparing the Armenian turkey kebab recipe:

Cut the turkey flesh into medium pieces and place in a special bowl;
Salt and pepper;
The onion needs to be finely chopped and poured into a container;
Cut the lemon and squeeze out the juice. The meat should be well coated with juice;
Finely chop the lemon zest and add it to the meat. After this, mix everything thoroughly and put it in a cold place for 5 hours;
The marinated meat should be put on skewers and fried over hot coals;
Then, when the kebab is completely ready, it can be served on plates without removing it from the skewers;
For garnish you can use fresh tomatoes, onions, lemon slices, and sweet peppers.

Fragrant meat in the oven

Ingredients for turkey breast kebabs in the oven:

Preparation according to the recipe:

The meat should be washed well and wiped with a paper napkin. The breasts are then cut into medium pieces;
Pieces of pulp are laid out in a deep cup;
The turkey needs to be well peppered and salted;
A bunch of basil must be thoroughly washed and then finely chopped. It should be put into the meat;
Grate the garlic on a fine grater or squeeze through a garlic press. It is also added to the container;
Cut the onion into large rings and place on top of the meat;
Pour red wine vinegar over all ingredients and mix thoroughly. Then the cup with the marinated turkey should be refrigerated for 30 minutes;
While the turkey is marinating, rinse the mushrooms and boil them for about 6-7 minutes;
After the meat is marinated, it needs to be put on skewers. You need to string it together with mushrooms and onions, alternating a piece of meat, onion rings and mushroom;
Take the grill out of the oven, grease it with vegetable oil and place the kebab on it;
Preheat the oven to 180 degrees and place the kebab into it. You need to place a container under the grate so that the juice flows into it;
Bake the meat for about 40 minutes. During the baking process, the skewers must be constantly turned over so that the meat is thoroughly cooked. It should also be occasionally watered with marinade;
Cooked turkey kebab in the oven can be served directly on skewers. They are laid out on plates and decorated with lettuce, pieces of vegetables - tomatoes, sweet pepper rings.

Are you expecting guests to arrive? Try it and you won't regret it!

How can you deliciously marinate chicken wings? you will find the answer along with recipes and culinary tips.

Learn about the beneficial properties of beef tongue and what dishes can be prepared from it.

Note!

Marinades should be prepared in glass or plastic containers. Do not cook them in aluminum dishes under any circumstances, as the acid will corrode this metal and any marinade will become tasteless;
The larger the pieces of meat, the longer they are marinated;
The meat will become softer if sparkling water is added to the marinade;
It is necessary to control the content of vinegar, wine, and lemon juice in the marinade so that the meat does not become too tough.

Turkey kebab is a great dish for holidays, family dinners, or just for relaxing in nature. Of course, to make this dish tasty, you need to put in some effort and a little imagination.

But it’s worth it; properly prepared turkey kebab will become a favorite dish for all members of your family!

We invite you to see a wonderful way to marinate turkey kebab and fry it in a frying pan:

Hello everyone!

I wish everyone a good mood! We continue the theme of charcoal dishes. In the last post we discussed. We have prepared many interesting marinade options for fish. And today we’ll dedicate this entire article to delicious turkey.

As we know, turkey meat is a dietary and healthy product. The main advantage is that it does not cause allergies. And it is recommended for feeding children, pregnant and nursing mothers. In addition, the bird cooks very quickly. Which cannot but please cooks and housewives.

Breast, drumsticks or wings are usually used for cooking. The breast is the lowest calorie part of the carcass. But the legs and wings contain a little fat.

Therefore, for marinating breast fillet, it is better to use a sauce with the addition of vegetable oil or mayonnaise. This guarantees a juicy and tasty finished meal. In general, it’s better to buy thighs for the barbecue. This will be the most ideal option!

And some tips:

We buy the poultry chilled. It will retain all the fibers and integrity of the meat.
It is better to take carcass parts of the same size. This way they will all cook more evenly and at the same time.
What coals are best to use for roasting a turkey on the grill? Materials made from apple, oak, alder or maple are suitable here.

Now let’s take inspiration and run to cook something delicious!

The most delicious marinade to keep the meat juicy and soft

This is truly the coolest recipe ever. Its secret lies in the addition of milk. The meat turns out very juicy, tender and appetizing.

It is also important not to soak for more than 4 hours. These hours are quite enough. Well, then you can start frying.

We need 2 kg. turkey fillet:

Milk - 1 l.;
Onions - 1.5 kg;
Spices - to taste;
Salt and pepper - to taste.

Preparation:

1. Wash the fillet with running water. Dry and cut into equal pieces. Place everything in a large, capacious bowl or saucepan.

2. Add spices to taste and pepper in addition to salt.

Salt may release extra juice. Therefore, it is placed in the meat just before frying.

3. Peel the onion. Grate one onion into the meat on a coarse grater. Of course, there will be tears, but it’s much tastier this way!

4. Chop the rest of the onion into rings and also place in a bowl. Mix everything well with your hands. Pour in milk. The product should completely cover the pieces.

5. Cover with film or a lid and put in the refrigerator for four hours.

6. After the required time has passed, we take it out. Now you can add salt to the brine. Which we do according to our taste and preferences.

It is better to choose flat and wide skewers. It is on these that the turkey meat holds tightly and does not move when scrolled.

7. Place on skewers and send to grill.

The bird cooks very quickly. Therefore, turn it over on spits often to prevent it from burning.

9. Check the largest piece for doneness. To do this you need to cut it with a knife. If no juice comes out, then you're done. This means that the remaining pieces can also be removed and eaten.

10. Place the aromatic fillet onto a large platter. What a juicy yummy we got! I didn’t even have to invite anyone to the table - the aroma already attracted everyone!

Serve with sliced fresh vegetables and fried potatoes. Bon appetit!

Fragrant skewers in the oven on skewers

You can make a delicious kebab at home. Moreover, such a dish can be safely eaten by those on a diet. After all, it is low in calories and very tasty.

And it will decorate any holiday table.

We need:

Breast - 700 gr.;
Onions - 3 pcs.;
Vegetable oil - 2 tbsp. spoons;
Tomato paste - 1 tbsp. spoon;
Spices - to taste;
Salt and pepper - to taste;
Skewers.

Preparation:

1. First, soak the wooden sticks in water. The most convenient way to do this is in a one and a half liter bottle of water.

Wet skewers absorb less juice from the meat. And the kebab turns out juicy and soft. Water also protects against burning at high temperatures.

2. Make the dressing in a small bowl. Pour vegetable oil and tomato paste into it. Add salt, pepper and seasonings according to your preference.

Dried ginger root, allspice, as well as rosemary and thyme go well with turkey.

3. Mix the mixture thoroughly with a spoon until smooth.

4. Rinse the breast with running water. Cut it into 3-4 cm cubes. Throw the whole thing into a large bowl.

5. Peel the skins from the onions. Cut each head of vegetable into 4 parts. Layer them into a bowl next to the breast.

6. Add the sauce and mix everything with a spatula. We put our marinade in a cool place for 1.5-2 hours.

7. Then we take it out and put it on skewers. Here it is better to alternate - a piece of meat and a slice of onion.

8. Place the kebabs on a heatproof bowl as in the photo above. During frying, all excess fat and juice will drain into it.

9. Place to bake in an oven preheated to 180 degrees. Cook for about 40-45 minutes. From time to time, don’t forget to turn the cleaning rods over to the other side so that everything cooks evenly.

Serve the finished dish hot to the table.

An easy way to cook in a frying pan

Yes Yes! Even in a frying pan you can make excellent kebab. And this is a good alternative to a grilled dish. Marinate the meat with onion and vinegar for some time. And then we fry the whole thing in the kitchen assistant. I recommend watching a more detailed process in a short video.

Marinate with soy sauce and sunflower oil

Do you have a delicious oriental sauce in the refrigerator? This is an excellent seasoning for meat. Moreover, it is already salty, so salt is not required at all according to the recipe.

The bird marinated in this way can be fried on the grill, on a wire rack, in a frying pan, or baked in the oven.

We need:

Turkey fillet - 1 kg;
Soy sauce - 1 cup;
Sunflower oil - 5-6 tbsp. spoon;
Juice from half a lemon;
Black pepper - to taste.

Preparation:

1. Pour the sauce into a large bowl. It is slightly thick and dark in color.

We always buy natural soy dressing. It contains water, soybeans, wheat, salt and sugar. And no preservatives or other additives.

2. Add lemon juice, vegetable oil and black pepper.

3. Wash and dry the fillet. Cut into equal pieces and dip into the marinade. Leave it like this for 4-5 hours.

And then you can start cooking.

I’m sure this method of preparing delicious turkey kebab will become one of your priorities. In the meantime, let's move on.

Juicy barbecue with vegetables

Let's prepare an awesome dish - kebabs with vegetables. Yes, it’s not easy, but we’ll also add some shrimp. I want to say that such a dish is a frequent guest on our table during the holidays. It is juicy, dietary, and also has a lot of fiber in the form of vegetables. In general, it relieves fatty feasts well for the New Year or other occasions.

To cook it, you will again need skewers. First soak them in water as indicated in the first recipe.

We need:

Turkey fillet - 1 kg;
Peeled king prawns - 10 pieces;
Bell pepper - 1-2 pieces;
Cherry tomatoes - 10-12 pieces;
Zucchini - 1 piece;
Fresh, not large champignons - 10 pieces;
Onions - 1-2 pieces;
Soy sauce - 0.5 cups;
Half a lemon;
Spices for shish kebab - to taste;
Zira (cumin) - a pinch.

Preparation:

1. We prepare our products. We wash the vegetables with water. And dry the turkey fillet in paper towels.

2. Chop the turkey into equal cubes. Pour it into a large bowl. Add peeled shrimp to it.

3. We also put the onion cut into rings there. We also cut the zucchini into rings 1-1.5 cm thick.

4. Transfer the cherry tomatoes into the total mass. Cut off the stems of the mushrooms. We don't need them because they take up a lot of space on the sticks.

5. Peel the bell pepper from seeds and chop it into cubes.

6. Fill this whole thing with juice from half a lemon.

Important! You just need to squeeze out just a little bit of lemon juice. Otherwise, the mushrooms will soften and will not fit on the sticks.

7. Add soy sauce and sprinkle some cumin. It will add an interesting and appetizing aroma to our kebab. Mix the entire marinade with your hands.

8. Pour in drinking water from about half a glass and put it in the refrigerator for 30 minutes. Let our future deliciousness be soaked and filled with amazing aromas.

9. Turn on the oven at 180-200 degrees. Line a flat baking sheet with foil. On both sides we create sides from foil on which our cleaning rods will hang.

10. We string meat, shrimp and vegetables onto them one by one. Leave some space at the end and beginning of the skewers so they can hang on our homemade sides.

The finished dish will be browned and will emit a stunning smell. We invite our family and friends!

We eat with great pleasure!

Kefir marinade for thighs

This is one of the most popular pickling recipes. Not only kefir is successful, but also yogurt, matsoni, and yogurt. Usually there are no more than four ingredients: meat, fermented milk product, onion and salt.

But we will complicate it a little. But it will turn out much tastier.

We need:

Thigh fillet - 600-700 gr.;
Kefir - 150-170 ml;
Bell pepper - 1 large vegetable;
Onions - 2 heads;
Tomato paste - 1-2 tbsp. spoons;
Balsamic vinegar - 1 tbsp. spoon
Bay leaf - 3 pieces;
Salt and pepper.

Preparation:

1. Separate the thighs from the bone into equal parts and rinse with water. Dry them on a towel and place them in a bowl for marinating.

For barbecue we always take chilled poultry. Frozen will give a lot of juice when soaked. As a result, all the tasty juices flow out during frying. And the result will be a dry and harsh barbecue.

2. Pour kefir on top. Add a couple of dried bay leaves. Add balsamic vinegar.

3. Remove the seeds and stalk from the sweet pepper. It should be cut into squares. And then apply it to the total mass.

4. Remove the skin from the turnip onion. We chop it into rings and throw it into the meat.

5. Measure out a couple of tablespoons of natural tomato paste. Salt and pepper to your taste. Knead with your hands, coating each thigh well.

6. Cover the dish with film and put it in the refrigerator for 2 hours. When the meat is softened and saturated, squeeze it out and place it on each skewer. Don't forget to alternate with onions and peppers. Fry on the grill until done, turning constantly.

It’s good to wrap this yummy dish in pita bread and enjoy it with a drink.

Bon appetit!

How to cook tender meat in mayonnaise

Another popular type of marinade is soaking meat in mayonnaise. Needless to say, the kebab turns out very tender and nutritious. If you are not too lazy, I recommend making homemade mayonnaise. Here . It takes me no more than 10 minutes to prepare it.

Well, let's watch a cool video about how an uncle makes kebab with French sauce in detail from A to Z.

Did you like the recipe? Write your reviews below.

Dietary dish baked in a sleeve

Oddly enough, the kebab is also cooked in its own juice in the kitchen sleeve. I want to say that it is a very little thing. Transparent bags can withstand high temperatures up to 300 degrees. This is enough to cook food in its juice.

Even though the turkey isn't cooked over an open fire, we still marinate it properly. Add ready-made seasonings for kebabs. and whoever wants a golden brown crust can at the end remove the bag and bake the dish a little.

We need:

Fillet thighs - 900 gr.;
Garlic -2-3 cloves;
Low-fat yogurt;
Mustard;
Salt and pepper;
BBQ Spices;
Sleeve for baking.

Preparation:

I don’t give the amount of mustard in yogurt. Take it by eye. It is important not to overdo it so that the meat does not swim in these sauces. Just rub the thighs.

1. Rinse the cooled thighs with running water. In a large plate, coat them with yogurt and mustard. Peel the garlic and squeeze it into the turkey through a garlic press.

2. Salt and pepper. Sprinkle with ready-made barbecue seasonings. Typically, this mixture includes dried dill, parsley, cumin, paprika, cumin, and various peppers. Overall, delicious. I buy ready-made and a teaspoon per 1 kg of meat is enough.

3. Cover the plate with cling film and send the bird in spices to marinate in a cool place for 1.5 hours, no more.

4. 15 minutes before the end of marinating, turn the oven up to 200 degrees.

5. Cut off the required amount of baking sleeve. We also need to cut a couple of small strips to tie on both sides. Immediately tie one edge of the bag tightly with one ribbon.

Another advantage of the sleeve is that it leaves the baking sheet clean. And you don’t have to wash it for a long time afterwards.

6. Place the fillet in it. If desired, you can also chop potatoes or other vegetables there. Tie tightly on the other side.

7. Let our food bake for 45-50 minutes. After some time, the meat will give a lot of juice. And this whole thing will be prepared in this bathhouse.

Let me remind you again that when ready, you can tear the bag and leave it to brown a little.

The result was a low-calorie and filling bird. Bon appetit and a slim figure!

We will use freshly squeezed pomegranate juice for the marinade. Oh, this is a great way to tenderize meat. Needless to say, fresh juice contains a sufficient amount of acid.

I don't even know where this recipe comes from. Maybe he came from the Caucasus. After all, this is where this wonderful fruit tree grows. And the best kebabs, I think, are located there. We should learn from their wisdom.

To prepare you need:

Turkey - 1 kg;
Onions - 700 grams;
Spices to taste;
Salt.

Preparation:

There is an opinion that it is better to salt barbecue meat before grilling. It releases its juice ahead of time, which can affect the dryness of the dish. I will say that there is some truth in this. And here it is better to add salt immediately before cooking.

1. Therefore, we wash the turkey meat, dry it and cut it into equal bars. The ideal size for cooking on coals will be 5 by 5 centimeters.

2. Mash the meat with spices and chopped onions in a large bowl. Pour pomegranate juice to cover the meat.

We make pomegranate nectar this way: we clean the seeds into a bowl and pound with a mortar to a paste. Then we pass it through gauze.

3. Here you can put it in the refrigerator overnight. But sometimes you need to prepare food quickly. Therefore, you can leave it to soak for 4-5 hours.

4. Before grilling, salt the dressing with the turkey and stir. Then we squeeze out the pieces and place them on wide skewers. Fry until golden brown.

Serve the delicious dish with pickled onions and fresh chopped dill and parsley.

Bon appetit!

Soak the turkey in white wine and spices

Yes, here is another one of my favorite recipes. For a cool marinade of fish and poultry, I use white wine. According to the classics, a drink made from white grapes goes well with white meat.

Vinegar is completely unnecessary here. It is important to choose good spices and seasonings. Which ones - read the recipe.

To prepare you need:

Turkey fillet - 1.2 kg;
Dry table wine - 200 ml;
Dried garlic, parika and oregano - 2 teaspoons each;
Olive oil - 4 tbsp. spoons

Preparation:

1. Chop clean meat into 4 cm cubes. Place them in a saucepan.

2. Sprinkle dried seasonings and garlic on top. At this stage, you can add table salt. Or add salt at the end of marinating.

3. Stir the meat with a spatula.

4. Fill it with dry white wine.

Don’t take an expensive drink, it doesn’t really affect the taste. But it can hit your wallet.

5. Mix the turkey with wine again. Cover the saucepan with a lid and put it in a cool place for 4-5 hours.

We haven't forgotten about olive oil. Then we simply rub it on the pressed pieces of meat and place them on skewers.

Fry until done.

And now you can enjoy the good wine of the geographical name! Bon appetit to you!

Final recipe for mineral water

The name speaks for itself. And with this recipe we’ll wrap it up. To soften the turkey fibers for the future shish kebab, we will pour in a highly carbonated mineral water.

To prepare you need:

Turkey fillet - 1 kg;
Mineral water with gas - 500 ml.;
Onions - 2-3 heads;
Coriander grains, wig, cumin - 1.5 teaspoons each;
Lemon - 1 piece;
Sour apple - 1 piece;
Salt and pepper - to taste.

Preparation:

1. We wash identical pieces of fillet and pour them into a capacious bowl.

2. Chop the onion into half rings. Mash it with salt until the juice comes out. We put it on the bird.

3. Cut the lemon and apple into thin slices. Place them in a bowl.

4. Separately, grind the spices in a mortar. Add them to the rest of the ingredients. Mix the future kebab with both hands.

5. We pour warm mineral water over everything from above. Knead it with your hands again and put it in the refrigerator for 20-24 hours.

During this time, acid and gases will break down the fibers well. There will be noticeably less juice.

On this note, I say goodbye to you. Good and bright dishes to you! More relaxation with friends in nature over a delicious barbecue!

Share useful information with your friends and leave reviews below in the article.

From time to time I cook beef ribs on charcoal, but I’ve never had the opportunity to make a shashlik out of turkey. So this was the first experience, which, I admit, pleased me.

The meat turns out soft, light, juicy. With an unobtrusive marinade that only hints at its presence and emphasizes the taste of turkey meat.

Turkey kebab I liked it, so I will repeat it, especially since with the beginning of the spring barbecue season I want not only barbecue, but also variety.

The recipe has been submitted for participation in the spring recipe competition on Alexey Onegin’s website

For turkey shish kebab you will need:

For 6 skewers.

Turkey meat. 1.5 kg. I I prefer turkey thigh fillet. Although less convenient compared to turkey breast fillet, it is much juicier and more tender.
Lemon juice. 2 tbsp. spoons.
Lime juice. 1 tbsp. spoon. (Optional).
Onion. 2 medium onions.
Garlic. 2-3 cloves.
Tomatoes. 2 pcs.
Spices.
- Bay leaf. 1-2 pcs.
- Spicy chili. ½ teaspoon
- Allspice (Jamaican) pepper. 2 peas.
- Paprika. 1 teaspoon.
- Dry basil. 1 teaspoon

The quantity and composition of ingredients for the marinade is variable. When marinating shish kebab, I always try to only emphasize the taste of the meat with the marinade - so I can’t say that marinades are spicy and strong. They are, so to speak, delicate.

Marinate meat for turkey barbecue.

First of all, chop the onion, garlic and tomato quite coarsely, and chop the latter in any convenient way. At the same time, extract two and one tablespoons of juice from lemon and lime, respectively.

Place onions, garlic and spices in a saucepan. I simply crush the allspice with the flat side of the knife as best I can. I add about half a teaspoon of salt to the onion.

I crush the onion with my hand so that it gives juice.

Then I put chopped tomatoes in the onions, often adding about 2 tablespoons of vegetable oil so that the spices release their aromas better. I add squeezed lemon and lime juice. And again I press the ready-made marinade with my hand.

I let the marinade sit while I cut the meat.

I usually cut any meat for kebab into small pieces, about three centimeters long/width. This way it cooks faster, and there is less chance of drying out and burning while waiting for the meat inside to cook.

Place the meat in the marinade and mix thoroughly.

I note that there is no need to salt the meat yet. I will add salt about 10 minutes before I start threading the meat onto the skewer.

I let the turkey marinate for at least 4-5 hours. I usually put it in the refrigerator overnight.

We fry shish kebab from turkey meat.

But the next day, I light the grill and, while the wood is burning, I salt the kebab, and 10 minutes after salting and stirring, I string the meat onto skewers.

Now the firewood has burned out and the coals have turned to gray ash, which means the coals are ready for use.

In this case, I did it with apple wood.

Do not use coniferous wood under any circumstances - the resin contained in the wood, when burned, will transfer its smell and bitterness to the coals and smoke - so the taste of the kebab will be spoiled. Again, I don’t use liquid to light the coals - I can feel its “aroma” even in the finished kebab.

It is much easier to take either vegetable oil or chop a few splinters and light the prepared coals on a small improvised fire.