Every housewife has at least once wondered how to cook turkey fillet in kefir. I will tell you the secret of preparing this simple dish. The result is very tender, tasty, dietary meat.

Look how gorgeous the dish is, and the aroma is simply enchanting. I suggest serving this turkey with a side dish and sauce. I usually serve the roasted bird on a large plate with steamed broccoli and cranberry sauce. It turns out to be a complete, tasty, dietary dinner. Turkey has a lot of protein, broccoli is also a very healthy vegetable, and cranberry sauce will complement this picture with its unique taste.

Number of servings: 3-6

A very simple recipe for homemade turkey fillet in kefir, step by step with photos. Easy to prepare at home in 19 hours. Contains only 232 kilocalories. Author's recipe for home cooking.

• Preparation time: 15 minutes
• Cooking time: 19:00
• Calorie Amount: 232 kilocalories
• Number of servings: 11 servings
• Occasion: For lunch

• Complexity: Very simple recipe
• National cuisine: home kitchen
• Type of dish: Hot dishes

Ingredients for nine servings

• turkey fillet - 6 pieces
• garlic - 1 clove
• kefir - 100 grams
• ketchup - 1 tbsp. spoon
• oil - 1 tbsp. spoon

Step-by-step preparation

1. Beat the turkey meat. You should not beat it too hard on both sides, as the meat may tear. Make the marinade. To do this, mix kefir, a little ketchup, a spoonful of lemon juice, pepper, salt in a separate container, you can add a little chopped fresh herbs, squeeze the garlic there through a press. Mix everything well.
2. Marinate the meat. To do this, place the pieces of meat in a plate with the marinade and thoroughly soak the turkey pieces in it. After thoroughly mixing the meat and marinade, leave the plate with the turkey in the refrigerator. Ideally, marinate for a day, but this time can be reduced to 3-4 hours.
3. After the meat is completely marinated, it needs to be fried. Sometimes I bake it in the oven, it turns out very tasty, but today we will prepare a simplified version. Heat a frying pan (you can use a grill pan) and pour a little vegetable oil into it. Take a piece of turkey in your hand and place it in the pan. Fry other pieces of meat using the same procedure. On one side for about 5 minutes, then turn over and fry on the other side.
4. After the meat is completely cooked, it can be served. Transfer the meat to a plate, serve the turkey beautifully, add the side dish and pour over the sauce. Ready. Bon appetit!

turkey breast fillet stewed in kefir rich in vitamins and minerals such as: vitamin A - 27.6%, beta-carotene - 29.2%, vitamin B6 - 14.9%, vitamin PP - 16.6%, phosphorus - 19%, selenium - 23, 5 %

Benefits of turkey breast fillet stewed in kefir

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta carotene is equivalent to 1 mcg of vitamin A.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.

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Turkey kebab marinade with kefir will make dry breast fillet softer and juicier.

The turkey kebab recipe is easy to follow and much more healthy than any other recipe.

Mostly they make it at home, putting it on wooden skewers.

Recipe for turkey shish kebab in kefir with eggplants

Ingredients for 2 skewers:

• turkey breast fillet – 800 g
• wine vinegar - 3 tbsp. spoons
• kefir – 800 ml
• onions – 2 pcs.
• tomato paste – 2 tbsp. spoons
• Bay leaf
• salt, peppercorns
• khmeli-suneli
• garlic – 4 cloves
• eggplant – 1 pc.
• cilantro, parsley

How to marinate turkey kebab in kefir:

1. Wash the turkey breast fillet and cut into pieces. Add 1/2 part of finely chopped onion, pass the garlic through a garlic press, add bay leaf and peppercorns.

2. Add wine vinegar, tomato paste, chopped herbs, salt and pepper, add hops-suneli seasoning and mix everything.

3. Cut the remaining onion into rings and lay out in a layer.

4. Cut the eggplant into slices, place on top, salt and pepper, and pour kefir over everything. Place under pressure. Marinate for about 4 hours.

5. Place turkey meat, onion slices and eggplant on a skewer. Place on the grill and cook until done (about 20-30 minutes).

Turkey kebab with pepper in kefir marinade

• 2 kg turkey fillet
• 1 large bell pepper
• 500 ml kefir
• 5 pieces. Luke
• 2 tbsp. balsamic vinegar
• 3 tbsp. (with a slide) tomato paste
• 10 allspice peas
• 2 large bay leaves
• pepper

How to cook turkey kebab with kefir and pepper:

1. Rinse the fillet, dry it and cut into medium pieces.

2. Prepare kefir marinade for barbecue. Cut the onion into half rings, mash it well with your hands, pour in kefir, add tomato paste, balsamic vinegar, peppercorns (pound a little in a mortar), finely broken bay leaf, and salt.

3. Place the meat in the marinade, stir and leave for 2-3 hours (the longer the better).

4. Cut the bell pepper into small pieces, about the size of meat, or a little smaller. Place the turkey, alternating with pepper slices, on skewers or wooden skewers.

This kebab can be cooked not only on coals, but also:

• in a convection oven at a temperature of 260 degrees, with medium airflow, 20-25 minutes
• in a frying pan - fry in a small amount of vegetable oil on both sides until golden brown, covered
• in the oven, placing on the sides of a rectangular baking dish at 180-200 degrees for 30 minutes or until browned

pro-piknik.ru

Turkey kebab - marinade recipes with kefir, mayonnaise, soy sauce, beer

Good afternoon friends! Have you ever tried turkey kebab? It is clear that when we go on a picnic, we most often choose pork or chicken - these are generally recognized leaders for preparing a delicious dish. Turkey is a worthy rival, it is no worse, believe me, and its meat is dietary, and this is a big plus in the choice. Today I will offer you several recipes for marinade for turkey barbecue: with kefir, mayonnaise, vinegar and even beer. Cook and have fun.

Not only the taste of the marinade itself depends on a properly prepared marinade, but also its aroma, appearance, and what’s more - our mood during relaxation largely depends. The softer and more tender the meat is, the more pleasure we will get. There are actually many more marinades than I will show you, but these are the best, in my opinion.

It is impossible to know when kebabs were invented. I think that by eating them we become familiar with the origins of cooking. Our distant, distant ancestors fried meat over fires, although marinades had not yet been invented.

Turkey kebab - recipes

The juiciness and taste of turkey kebab depends on some nuances. And above all, on what you will use for cooking. The most suitable part of turkey for barbecue is the thigh. The meat from the breast is a bit dry, the thigh is juicier. There are recipes where the basis for the dish is drumsticks, wings, hearts and even liver.

Many of us think that cooking delicious marinated meat can only be done on the grill. But no! It is not at all necessary to please yourself with a delicious dish in the country or in nature. At home, kebab cooked in the oven will give you no less pleasure. By the way, the dish is also made in a frying pan.

I offer you a couple of tips that will help you make turkey meat kebab tender, juicy and the most delicious:

• Like any other kebab, it is better to marinate turkey in layers: first a layer of meat, then add onions. Then again meat.
• For a high-quality marinade, it is best to chop the onion as finely as possible. I am sure that those who string pickled onions on skewers are making a big tactical mistake: they burn and there is very little pleasure from them. Finely chopped onions added directly to the marinade will give all their flavor to the meat; its juice will make the turkey soft and juicy (and not only turkey, but any other meat).
• Be sure to press the meat with the marinade with a weight - then the meat will lie tightly and will not lose its juice, but, on the contrary, will absorb the marinade.
• You will get more pleasure if you serve the kebab with some sauce.

How to marinate turkey with kefir

The most popular marinade recipe for turkey meat kebab is, of course, using kefir. Fast and tasty. Turkey meat will be more tender if you exclude tomato from the recipe - it’s not for everybody, to be honest.

• Turkey fillet – 2 kg.
• Kefir - half a liter.
• Onions – 5 pcs.
• Tomato paste – 3 large spoons.
• Balsamic vinegar – 2 tbsp. spoons (you can pour in a regular tablespoon instead).
• Peppercorns, allspice – 10 pcs.
• Bell pepper – 3 pcs. (or a few tomatoes, if you like).
• Bay leaf, salt and black pepper.

How to cook with kefir marinade:

1. First, let's prepare the marinade for the kebab: in a bowl with kefir poured into it, put tomato paste, peppercorns, pour in balsamic vinegar, add the onion cut into rings and a bay leaf - break it into small pieces). Don't forget to salt the marinade.
2. Cut the finished turkey fillet into medium pieces. Add to the marinade and leave for three to four hours. The longer the turkey is marinated, the more tender and tastier the kebab will be.
3. Place the meat on skewers or skewers, alternating with chopped bell peppers. If you are more used to tomatoes, then replace the pepper with them.
4. I think everyone knows how to continue cooking turkey shish kebab during a picnic. But at home, you can either make it in a convection oven, then set the temperature to 250 degrees and cook for 25 - 30 minutes. You can cook shish kebab in the oven; you will also need half an hour and a temperature of 200 o C.
5. But you can go the easiest way - just fry the marinated meat in a frying pan.

Turkey skewers with mayonnaise

• Turkey, fillet – 1 kg.
• Dijon mustard – 100 gr. (can be replaced in the absence of the usual one).
• Mayonnaise – 200 gr.
• Vegetable oil.
• Onion and bell pepper - take 1 pc.
• Pepper and salt.

How to prepare marinade with mayonnaise for barbecue:

1. To prepare the mayonnaise marinade, mix mustard and mayonnaise, oil and mix well (you can use a blender).
2. Place the chopped pieces of turkey in the marinade and leave for a couple of hours.
3. Then proceed as usual - fry the meat and enjoy.

Turkey kebab – beer marinade

One of the most common marinades for turkey barbecue. And there are reasons for this: the meat turns out very juicy!

• Turkey, fillet – 1 kg.
• Light beer – 200 ml.
• Onion – 2 pcs.
• Garlic – clove.
• Coriander, red hot black pepper, vegetable oil, salt and spices for cooking poultry (can be used for chicken).

How to prepare beer marinade for barbecue:

1. Pour beer into a bowl, add all the spices, chopped garlic, chopped onion and also turkey cut into medium pieces.
2. Cover with oppression and leave overnight. You can, of course, hold it for less, but it’s not advisable; prepare the meat in advance and you won’t regret it. Cook
3. the usual way or make it at home, in a frying pan, the result will impress you, no doubt.

Turkey kebab with vinegar and soy sauce

The marinade will be hot and spicy.

• Turkey, fillet – 600 gr.
• Ginger, fresh – small, 5 cm root.
• Table vinegar – 40 ml.
• Green onions - a few feathers.
• Soy sauce – 20 ml.
• Hot cayenne pepper – 1 teaspoon.
• Garlic cloves – 2 pcs.

1. Peel the garlic, ginger and chili peppers, chop them coarsely, wash the green onions too and let them dry slightly.
2. Marinade: Mix vinegar and soy sauce, it is better to do this in a blender. Add ginger and garlic there, add chili pepper too. By the way, you can replace it with fresh instead of ground, this is even better.
3. Cut the turkey into small pieces; medium-sized pieces will be just right. Pour over the barbecue marinade and leave for several hours, you can even put it in the refrigerator. It will take at least two hours. So that the meat is thoroughly marinated, but it is better to hold it longer.
4. Then act according to the situation: grill shish kebab outdoors over an open fire, at home in a frying pan or in an air fryer or other devices.

Recipe for delicious turkey kebab on kvass with honey

It’s better, of course, to make your own, homemade kvass, but if you start buying it, take it for okroshka, not too sweet.

1. First, make the marinade: add honey to the kvass and stir well. Add onions and sweet peppers cut into rings.
2. Then add the wings to the marinade and leave for a couple of hours. Then grill the kebab on the grill or in the oven - it doesn’t matter.

Turkey kebab in wine marinade

A gourmet recipe, the meat will come out extraordinarily juicy and tender. If you want to achieve a completely original taste, then add a little lemon juice while preparing the marinade - the citrus will add a special note. This advice is especially good if the wine is too sweet.

• Turkey breast or thighs – 2 kg.
• Red or white wine – 500 ml.
• Onion – 5 pcs.
• Fresh ginger – 20 gr.
• Peppercorns, paprika, basil, watercress.

1. Marinade recipe: cut the onion into rings, put it in wine, add peppercorns, chopped ginger, basil, paprika and pour the marinade over the turkey meat.
2. Then everything is as usual - leave to marinate for a couple of hours, press down a little with pressure and fry.

Juicy tasty meat, and even with a smoky smell! It is impossible to refuse it. It attracts, tempts, makes the mood festive. With all my heart I wish you a great time and that the marinade for turkey kebab, the recipes for which I offered you, will contribute to this. Don't forget about me, come and share your recipes in the comments. With love... Galina Nekrasova.

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Turkey kebab

Turkey kebab may not be very popular, but this does not mean that it is less tasty than lamb or pork kebab. As with any other form of this dish, the marinade for turkey barbecue occupies a special place in the preparation process. Therefore, today we want to tell you how to marinate a turkey so that it comes out tender and juicy.

How to cook turkey kebab? Recipes

Turkey fillet shashlik in kefir

• 2 kilograms of turkey fillet;
• 4 onions;
• 2 glasses of kefir;
• 2-3 bell peppers;
• 2 tablespoons of tomato juice;
• bay leaf, allspice, ground black pepper;
• salt to taste.

Cut the turkey into portions. Place the meat in a saucepan, cut the onion into rings, and mash the meat and onion a little with your hands. This is necessary so that the onions release juice. Then pour kefir, spices (allspice and ground black pepper, bay leaf), tomato juice and salt into the pan. Marinate the meat in a cool place for 6 hours. When threading the fillet onto a skewer, alternate it with pieces of bell pepper.

Turkey kebab in the oven

• 1.5 kilograms of turkey fillet;
• 3 onions;
• 3 tablespoons sunflower oil;
• 5 tablespoons Worcestershire sauce;
• 1 lemon;
• dried basil, ground black pepper, marjoram;
• salt to taste.

Cut the turkey into small pieces. Cut the onion into rings and mix it with the meat. Then season with dry marjoram, ground black pepper, dried basil and salt to taste. Stir and add sunflower oil, juice of half a lemon and Worcestershire sauce. Marinate the meat for 4 hours. Then we string the meat onto wooden skewers and fry in an oven preheated to 220 degrees for 30 minutes.

Turkey kebab in air fryer

• 1.5 kilograms of turkey fillet;
• 4 onions;
• 1 lemon;
• 4 tablespoons olive oil;
• ground red and black pepper;
• salt to taste.

Cut the turkey fillet into portions. Season the fillet with the juice of 1 lemon and olive oil. Add onion, salt and a mixture of red and black pepper. Marinate the meat for 1-2 hours. Then drain the marinade from the meat, add a little water and pour it onto the bottom of the air fryer (along with the onions). Thread the meat onto skewers and cook it on the air fryer for 6 minutes at a temperature of 260 degrees. Ventilation must be strong. Then we reduce the temperature to 235 degrees and set the ventilation control to the middle position. And fry for another 15 minutes. Serve with pickled onions.

Spicy turkey shish kebab recipe

• 1 kilogram of turkey fillet;
• a small piece of ginger;
• 2-3 cloves of garlic;
• green onions;
• lemon balm (several branches);
• 2 red sweet peppers;
• 4 tablespoons sunflower or olive oil;
• 125 ml soy sauce;
• 1 lime;
• 50 ml orange juice;
• 0.5 teaspoon adjika;
• ground black pepper, salt to taste.

Cut the turkey into small pieces, sprinkle it with salt and pepper and set aside. Let's start preparing the marinade. Cut the red pepper into small cubes, finely chop the onion. You also need to finely chop the ginger and garlic, and chop the sprigs of fresh lemon balm. Mix all these ingredients and add vegetable oil, the juice of half a lime, 50 ml of orange juice, half a glass of soy sauce and half a teaspoon of adjika (preferably spicy). Then add the marinade to the chopped meat and marinate the kebab in the refrigerator for about 1-2 hours.

You can fry shish kebab according to this recipe either on hot coals or in the oven. For the second frying method, you need to skewer the turkey on wooden skewers, place it on a greased baking sheet and fry at 240 degrees for 40 minutes. You should periodically baste the kebab with marinade.

womanadvice.ru

Kefir marinade for turkey

Marinating in kefir will allow you to avoid adding fat, so this low-calorie, protein-rich healthy dish can be consumed often without fear of gaining extra pounds.

Before marinating, the turkey should be removed from the refrigerator and allowed to warm to room temperature. The peculiarity of this meat is that it absorbs marinade well, so experiments with marinating can be very interesting.

When choosing an idea, know that the fattest meat is thighs, the driest meat is breast. If you take both types and prepare shish kebab from them, then alternate the pieces on skewers so that they cook evenly. And cut the meat into pieces no thinner than 5 cm so that they retain the juice. When roasting turkey on skewers, cut into 3cm pieces.

In the kefir marinade for turkey, you can put different spices that are combined with poultry meat: different types of pepper, bay leaf, ginger, cloves, cardamom, cinnamon, nutmeg, turmeric, etc. Choose coarse salt, you can use soy sauce.

So, first we make a kefir marinade.

1. Pour kefir into a wide container (where you can later put pieces of turkey). Kefir should be at room temperature (not from the refrigerator)

2. Pour salt, pepper, herbs and spices into it.

3. Finely chop the garlic. You can also use a garlic press, but I prefer to cut the garlic into thin slices.

4. Add garlic to the marinade and mix everything thoroughly so that the salt dissolves as much as possible.

5. Place turkey fillet in the marinade (you can also take a thigh or, in general, any large part of the bird. The main thing is that the piece is not small). Coat the turkey thoroughly with the marinade and leave for 3 hours in a warm place, periodically turning the meat and pouring the marinade over it. There is no need to keep the turkey in the marinade for more than three hours.

6. After the time for marinating the meat has passed, remove the turkey from the marinade, remove excess liquid with a spoon and place the turkey in a baking sleeve. We tie the ends of the sleeve tightly, and also make a small hole at the top (so that the sleeve does not inflate and air escapes)

7. Bake the turkey in the oven at 180 degrees for 40-60 minutes. About 10-15 minutes before readiness, you can open the sleeve and continue baking the bird until a crust forms.

Turkey in kefir marinade is ready. It turns out juicy and soft.

Previously, turkey was a curiosity and was considered a not very good alternative to chicken. Many housewives avoid preparing dishes from this bird, considering its meat more “sporty” and less juicy. However, contrary to the prevailing opinion about the toughness of meat, we will reveal the secret of how to make it more juicy and soft. To make it tasty and aromatic, you need to prepare it in the oven; the bird will be juicy if you first marinate it in a special sauce that softens the fibers and lightly beat it with a hammer.

Turkey in the oven.

Ingredients:

Fresh turkey fillet 850 g

Two medium sour apples

Two lilac salad onions

Head of purple garlic

200 ml kefir

Half a fresh lemon

Coarse salt and spices as preferred

Recipe:

1. We cut the turkey fillet into pieces, peel and squeeze the garlic and onion into it, squeeze half a lemon, sprinkle with salt and seasonings and grind. Pour kefir over the fillet and mix again. Leave for several hours in the refrigerator or for a couple of hours if there is no time to wait. Take it out and beat it lightly with a hammer.
2. Peel and core the apples and cut into thin slices.
3. Peel the remaining onion and cut into thin rings.
4. Pour oil into the prepared baking dish, lay out a layer of chopped apples, cover the top with the beaten apples, it is very soft), place the onions and pour everything with the sauce in which the turkey was marinated.
5. Place in the oven for 27 minutes, then take out and sprinkle with cheese, remove for another 7 minutes until the cheese forms a golden brown crust, then cover with foil so that the cheese does not burn and, reducing the heat, leave for another 17 minutes.

Thanks to the kefir marinade and beating, the turkey fillet is very tender. Baked in the oven in this way, the bird loses its “sportiness” and comes out juicy and quite tender.

Turkey in batter turns out very tasty, so that the meat is juicy and soft; before cooking, you need to beat it well, first sprinkling it with lemon.

"Turkey in a sheepskin coat"

Ingredients for a couple of servings:

540 g fresh turkey fillet

Three egg whites

Coarse salt and pepper with spices

Oil for frying

Premium sifted flour

A handful of ground walnuts

Half a juicy lemon

20 ml starch

Cooking “Turkey in a sheepskin coat”:

1. Wash and cut the turkey fillet, cut into medium-sized pieces, sprinkle with lemon and beat well with a hammer, rub in coarse salt and pepper on all sides and beat again, then pour in oil and put in the refrigerator for 90 minutes, tightly covering so as not to dry out.
2. Beat the egg whites in a separate container.
3. In a second container, mix flour and crushed walnuts.
4. Heat a deep frying pan, add oil and remove the turkey fillet. Roll each piece of turkey in egg white, then in flour with walnuts, then again in egg white and place in the pan. Fry until golden brown, about three minutes on each side.
5. Prepare a container with paper napkins where, after frying, place the turkey fillet in batter to remove excess fat.
6. Serve with sour cream and garlic sauce or any other sauce of your choice.

Sour cream added to the turkey fillet during cooking will help make the dish soft. Baked in the oven with this sauce, the bird acquires a delicate aroma, shaded by spices and enhanced by the acidity of sour cream.

“Noble Turkey” or turkey fillet in sour cream with mushrooms.

Ingredients:

750 g fresh turkey fillet

360 g fresh mushrooms (or boiled)

440 ml sour cream

Five cloves of purple garlic

Fresh herbs (basil, dill, parsley)

Coarse salt and spices

Method for preparing “Noble Turkey”:

1. Rinse the turkey fillet thoroughly and cut into medium pieces.
2. Peel and cut the garlic into thin rings, place in a heated frying pan on oil, lightly fry, add the fillet and fry a little.
3. Add mushrooms and pour sour cream, salt and season. Cover with a lid and simmer until done.
4. Sprinkle the finished turkey fillet with finely chopped herbs and grated garlic.

“Noble Turkey” turns out to be very juicy and tasty; it can be cooked not only for dinner, but also served as a main course to guests.