Skewers of turkey benefit. Turkey barbecue marinade

If the pork kebab seems too fat for you, the beef stiff, the chicken dry, the lamb specific, try cooking it with turkey. This meat is considered dietary, its energy value is low, so the kebab from it will not be too heavy. At the same time, it will turn out quite juicy and very satisfying. At the same time, it will cost much less than a kebab of pork or beef. To his taste, he will not yield to them, of course, if he is properly prepared. The main preparation is marinating meat. Marinades for turkey kebabs are diverse, so choosing the one that best suits your taste is not difficult.

How to marinate a turkey

Even the best meat will not make a tasty and juicy kebab, if you do not know the rules for its preparation. If you not only violate technology, but also choose a low-quality product, the finished dish will almost certainly not meet your expectations. To make your picnic a success, be sure to learn tips on how to choose a turkey for barbecue and pickle it correctly.

Frozen meat and generally frozen were not taken for barbecue. The fact is that when it is thawed, the structure of the meat is violated, the product loses some of the moisture, which makes the prepared dishes from it less juicy than those made from fresh meat. If you buy turkey for barbecue, give preference to fresh or chilled meat. But from what part of the poultry this meat will be - it is already a matter of taste.
Cut the turkey into a barbecue with medium-sized pieces. It is best to make pieces about 5 cm in size. In this case, they will have time to completely fry before they start to burn, and at the same time remain quite juicy.
Before cooking barbecue, any meat must be marinated, and turkey is no exception. The acid contained in the marinade prevents the folding of protein, and if the meat does not have time to soak in the marinade, it will quickly become hard when roasting on charcoal. You usually need to marinate the turkey from 2 to 8 hours, sometimes it even takes a little less time. The pickling time depends on the size of the pieces and on the composition of the marinade.
As already mentioned, turkey marinades for the most part contain acidic foods. They are able to react with aluminum, resulting in the formation of a harmful substance. In order not to harm yourself and other participants in the picnic, pickling meat in aluminum utensils is unacceptable. It is much better to use enameled, stainless, glass or ceramic containers for this.
If you marinate the turkey under the press, it will be ready to grill much faster.
Salt draws liquid from products, for this reason they add meat to the barbecue shortly before stringing it on skewers. Otherwise, the kebab can get dry.

The general principles for the preparation of turkey kebabs will remain unchanged, regardless of which marinade recipe you choose, but the time of pickling most often depends on the composition of the marinade.

Kefir turkey marinade with pepper

turkey meat - 2 kg;
kefir - 0.5 l;
onions - 0.5 kg;
bell pepper - 1 kg;
tomato paste - 100 ml;
salt, ground pepper mixture to taste.

Cooking method:

Wash the turkey, towel dry. Cut into slices of about 40-50 g. Make sure that not a single skin hangs from the skin, since it will almost certainly begin to burn when cooking meat on charcoal.
Rub the pieces with a mixture of peppers.
Peel the onions, cut them into rings. It is better to take a small bow, so that the rings are neat. Their thickness should not be too small, the optimum is about 3 mm.
Wash the pepper, cut, remove the stalk and seeds. Cut the flesh of pepper into pieces about 3-4 cm in size.
Mix tomato paste with kefir to get a homogeneous composition.
Put pepper and onion to the meat, stir everything with your hands so that the vegetables are evenly distributed.
Pour in kefir sauce, mix well again.
Cover the container with the turkey with a lid or plate, put in the refrigerator.

Turkey meat marinated in kefir can be grilled in coals after 3-5 hours. Do not forget to salt the meat before frying. Stringing it on skewers, alternate pieces of turkey with pieces of pepper and onion rings - in this case the kebab will turn out not only tastier and more aromatic, but also more beautiful, especially if you use bright red or yellow pepper.

Turkey barbecue marinade with mayonnaise

turkey fillet - 2 kg;
mayonnaise - 0.3 l;
table vinegar (9 percent) - 50 ml;
onions - 0.5 kg;
barbecue seasoning - to taste.

Cooking method:

Wash turkey fillet in running water, pat dry with paper towels. Cut into pieces suitable for the size of the kebab.
Put the mayonnaise in a bowl, pour seasoning there, pour in the vinegar. Stir until smooth.
Remove the husks from the bulbs, cut them into thin half rings. Put in mayonnaise and mix.
Pour the prepared turkey meat with the resulting marinade. Mix everything thoroughly so that the sauce covers each piece.

In a marinade prepared according to this recipe, you need to keep the turkey for 2-4 hours. This will be quite enough to make the barbecue out of it tender and juicy. You do not need to salt the meat before cooking, as mayonnaise and complex seasoning for barbecue already contain salt.

Turkey marinade with lemon juice and soy sauce

turkey - 2 kg;
lemon - 2 pcs.;
soy sauce - 100 ml;
onions - 0.5 kg;
ground black pepper to taste;
dried marjoram to taste.

Cooking method:

Prepare the turkey meat, separate it from the bones, wash and dry, then cut into pieces from 4 to 5 cm in size.
Mix pepper with marjoram. Sprinkle the resulting mixture with meat, stir well so that the spices are evenly distributed, covering each piece.
Peel the onion. Cut the onion into small pieces.
Wash the lemons, squeeze the juice out of them into a clean bowl, cut in half.
Grate the zest on a special grater - it needs a little, about a teaspoon. Put the zest in lemon juice.
Pour in a bowl of lemon juice soy sauce, mix.
Add chopped onions to the sauce.
Put the pieces of turkey in the sauce, mix everything well.
Cover the bowl with a plate, place a load on top.

Marinate the turkey in lemon juice and soy sauce for 2–4 hours. She should stand at this time in a cold place. You do not need to salt the marinade, since soy sauce will already make the meat quite salty.

Turkey barbecue marinade with kvass and honey

turkey meat - 2 kg;
honey - 100 g;
bread kvass - 1 l;
sweet pepper - 0.5 kg;
onions - 0.5 kg;
salt, seasonings - to taste.

Cooking method:

Cut the turkey meat into pieces of 5 cm, after washing it and drying it.
Peel the onion and cut into medium-thick rings.
Wash the peppers, cut off their stalks. Cut the peppers into rings of about the same thickness as the onions.
Melt the honey to a liquid state, pour into a bowl with meat, mix well.
Add seasonings and vegetable rings to the meat, mix gently.
Fill everything with kvass and put in the refrigerator for 2–4 hours.

The recipe for this marinade is called Russian. Kvass is an excellent alternative to vinegar or wine, giving the turkey kebab a very pleasant taste.

Marinades for kebab from turkey do not resemble one another, and they affect the taste and aroma of meat. If you want to find the best taste, you can try cooking kebabs using different marinades, and after that stop choosing one.

Turkey kebab - general principles of preparation

Before you start grilling kebab, you need to thoroughly prepare. One of the most important tasks is the choice of meat. You must decide which part of the body you will use: thighs, breast or lower legs. The thighs are the fattest part of the bird, and on the contrary, there is no fat in the breast, but it is very dry. Different parts of the carcass can be combined, but try to cut them into equal pieces so that they are evenly baked.

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

Before direct cooking, turkey must be marinated. This will improve the taste of meat and significantly speed up the process of cooking barbecue. Rinse the meat under running water, cut the veins from it, put in a pan. Add coarsely chopped onions, 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 shish kebab, in reality there are much more of them - based on wine, kefir, mineral water, etc.

After the meat is marinated, it remains to plant pieces on skewers. Cook on charcoal for about 12 minutes.

Recipe 1: Spicy Turkey Kebab

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

Ingredients

1.5 kg of turkey thighs;

5 garlic cloves;

A teaspoon of oil;

Half a teaspoon of hops-suneli;

A teaspoon of adjika;

Half a teaspoon of paprika;

A teaspoon of black pepper;

Cooking method

Rinse the turkey meat thoroughly, cut the veins from it, and dry it. Cut into slices of 5 centimeters. Crush garlic, pour into a glass or enamel pan, which you will use for pickling. Pour spices there, add oil, mix everything thoroughly. Wait 10 minutes and add the turkey slices, mix and leave for 2-3 hours under the lid.

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

Recipe 2: turkey skewers with sesame seeds on skewers

Another simple recipe in a hurry. Infusion in sesame marinade is only 1 hour, which, compared to other methods of pickling, is very fast.

Ingredients

A pound of turkey breast;

3 tablespoons of oil and soy sauce;

1, 5 tablespoons of white sesame seeds.

Cooking method

Wash and blot the turkey breast with paper towels to remove excess moisture. Remove the film, veins, then cut into slices of 3 centimeters. Put in a pan, pour oil and soy sauce. Stir so that all pieces of meat are evenly coated with a mixture of oil and sauce, leave for 1 hour. For a while, while the turkey is pickled, put the skewers in the water - so 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 kefir based marinade. A turkey prepared in this way is especially tender and juicy.

Ingredients

Turkey hips - 1.8 kg;

Turnip - 4 pcs.;

Kefir - 2 glasses;

Sweet pepper - 2 pcs.;

Tomato puree - 2 tbsp. l .;

A mixture of peppers;

Lavrushka;

Cooking method

Wash, dry meat, remove veins. Then cut it into pieces of 5 centimeters. Cut onions into rings, crush with your hands to form juice. Pour kefir into the pan, add onion, a mixture of peppers, tomato puree, lavrushka, salt there. Pieces of turkey meat separately, pepper, put in the marinade. Close the lid and insist 5-6 hours. While the meat is pickling, prepare the coals. Slice bell pepper. String pickled meat on skewers, alternating with pieces of pepper. Grill for 10-12 minutes, not forgetting to turn the skewers so that the meat does not burn.

Recipe 4: turkey skewers in mayonnaise in air grill

Barbecue recipe, for which you do not need to go to nature - just have a home grill. Due to mayonnaise, the dish ceases to be dietary, but it acquires new taste.

Ingredients

1 kg of turkey breast;

1 onion-turnip head;

Italian herbs;

Black ground pepper;

Cooking method

Wash and dry the turkey fillet with a paper towel, remove the film and streaks. Cut the meat into pieces with a thickness of 3 centimeters, put them in a pan, salt and add spices. Chop the onion and pour to the turkey, pour the mayonnaise there, mix. Leave for about 3 hours under a closed lid in the refrigerator.

Fry for 15 minutes in an air grill at 180 degrees, laying skewers on the upper and middle grill. Then raise the temperature to 200 degrees and cook for another 10 minutes.

Recipe 5: Turkey Shish Kebab in Wine Marinade

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

Ingredients

1.5 kg of turkey thighs;

300 g bacon;

6 onions;

3 tablespoons of olive oil and dry red wine;

A teaspoon of salt;

10 peas from a mixture of peppers;

1 teaspoon dried basil;

1 tablespoon of ground paprika and sesame;

Half a teaspoon of red ground pepper.

Cooking method

Rinse the turkey poultry, dry it, clean it of film and veins. Cut into pieces of 5 centimeters (or slightly thicker). For the marinade, chop the onion into rings, put in a bowl or pan, sprinkle with spices and crush to release the juice. After that, salt, pour oil and wine. Mash again, mix. Add pieces of meat to the marinade and mix again. Cut the bacon into thin plates, put in a pan to the rest of the ingredients. Insist under a closed lid for 14 hours. It is possible less, but then the meat will turn out less juicy. Cook the kebab on charcoal, turning the skewers every 2-3 minutes.

Recipe 6: Oven Turkey Shish Kebab

When baking in the oven, the dish turns out to be as useful and dietary as possible, preserving all the vitamins. In the basic recipe, the kebab is moderately spicy, so if you like a more burning taste, add more horseradish and mustard.

Ingredients

650 g of turkey breast;

2 tablespoons of soy sauce and vegetable oil;

1 tablespoon of homemade horseradish;

1 teaspoon of mustard;

Cooking method

Dice the washed meat into cubes about 2x2 centimeters. Pour olive oil and soy sauce for marinade into a bowl, stir with mustard and homemade horseradish. Sprinkle with salt if necessary. Pieces of turkey meat add to a bowl with cooked marinade, cover - for example, with a plate, hold for 5 hours in the refrigerator. An hour before cooking, put the skewers in the soak in water.

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

Recipe 7: Skewers of Turkey and Vegetables

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

Ingredients

Turkey hips - 1 kg;

Zucchini - 1 pc.;

Peppers of different colors - 2 pcs.;

Young 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;

Black ground pepper - 1 teaspoon.

Cooking method

Cut the turkey meat into pieces about 5 centimeters thick, put in a saucepan. To prepare the marinade in a separate bowl, mix the oil, soy sauce, apple juice, garlic, ginger and pepper. Pour the marinade into the pan to the turkey, mix, cover and hold for 8 hours in the refrigerator.

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

String meat and vegetables on skewers, alternating between them. Cook the turkey skewers on charcoal for about 15 minutes, regularly turning the skewers.

Recipe 8: Asian Turkey Barbecue Marinade

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

Ingredients

2 tablespoons of honey;

3 garlic cloves;

A teaspoon of chopped ginger;

Half a teaspoon of soy sauce;

Cooking method

Put 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 a saucepan for meat, mix, make sure that all pieces of turkey are coated with marinade. Cover the pan and leave for 3 hours.

Recipe 9: Fragrant Turkey Shish Kebab Marinade

This marinade recipe is adapted to Russian culinary traditions. You can cook it from the components that are always in any kitchen.

Ingredients

Cinnamon, zira, ground pepper - 1 teaspoon each;

Turnip - 2 pcs.;

Lemon - 1 pc.;

Oil - 3 tablespoons.

Cooking method

Pour oil into a small bowl, mix with spices and mix thoroughly. Chop the onion into small pieces. Prepared oil with spices and onions add to the pan to the chopped turkey. Insist meat in this marinade no more than three hours. At the end, squeeze the lemon into the pan and mix well so that all the pieces of meat are saturated with juice.

Turkey kebab - tricks and tips

For the preparation of marinades, it is better to use olive oil. It makes the taste and aroma of spices more saturated, and also well softens dry meat - for example, breast.
In order to check whether the kebab is prepared from turkey, the meat should be carefully cut with a knife. Well-cooked turkey will be white.
Fresh vegetables are ideal as a side dish for such a dish - just chopped or as a salad.

Wash turkey fillet under running water, dry.

Slice the meat into equal portioned slices of approximately 3 by 3 centimeters.

Put the meat in a bowl, add soy sauce, sour cream, Provence herbs, French mustard, salt and black pepper.

Mix everything well, as if rubbing the marinade into the meat. Cover the bowl and refrigerate for 1 hour. Soak wooden skewers in cold water for 30-40 minutes so that they do not burn during the preparation of barbecue.

Wash, dry and cut the tomatoes in thin slices. String the pickled turkey and tomato meat on skewers in turn. I got 5 kebabs. Put skewers with turkey kebab on board a heat-resistant form and send to the oven preheated to 180 degrees.

Bake kebabs from turkey in the oven for 30-35 minutes (until the meat is ready). During cooking, the meat must be turned 1-2 times so that it is fried evenly.

Delicious, juicy and aromatic turkey kebab is ready. Serve hot with your favorite sauces, vegetables and herbs.

Bon Appetit!

Shish kebab is one of the most popular dishes in the post-Soviet space; lamb is the ideal meat for it. No less tasty, but more useful and dietary, will be a kebab of turkey, the secret of the taste of which lies in the “correct” marinade, we will talk about it later.

The amount of ingredients in each recipe is given per 1 kg of meat.

The most delicious turkey fillet barbecue marinade

Many products are suitable for the sauce, the combination of kefir with tomato paste is optimal, here both the taste is excellent and the color is pleasant to the eye.

Products

Kefir - 250 ml.
Onions - 3-4 pcs.
Bulgarian pepper –1-2 pcs.
Tomato paste - 2-3 tbsp. l
A little salt and a mixture of peppers.

What to do:

Kefir mix with tomato paste.
Cut onions and peppers into half rings, pour into a tomato-kefir mass.
Salt fillet bars, grate with a mixture of peppers.
Put in the prepared filling, pickling time - about 5 hours.

The recipe is simple, because it will be used more than once. Kefir will give meat tenderness, tomato paste - a nice pink hue, pepper and onion - the aroma of this summer.

Turkey thigh skewers - the perfect marinade

Meat from turkey thighs can be a little harsh, but if you use mustard for marinating, everything will turn out perfectly.

Ingredients

Granular French mustard - 3 tsp.
Wine vinegar - 70 ml.
Vegetable oil, ideally olive - 2-4 tbsp. l
Salt is on the tip of a knife.
Sugar - 1 tsp.
Ground pepper (hot).

Cooking:

Connect all the components.
Stir until the salt and sugar dissolve.
Dip the chopped meat into it for a couple of hours.
Keep in the cold.
Fry either on the grill or on skewers.

Mustard will give extraordinary softness, and the oil will keep the meat "juice" inside.

How to marinate a turkey with onions

“The simpler, the tastier” is the motto of real cooks, which fully justifies the following recipe.

Products

Onions - 5-8 pcs. (depending on size).
Salt.
A mixture of peppers (or one black ground).

Cooking process:

Peel the onion.
Cut into half rings.
Salt, pepper, mashed thoroughly with your hands so that the juice goes.
Cut the fillet into large enough pieces.
Stir filet and onion.
Marinate for 4-6 hours by placing the bowl of meat in a cool place.

Fry kebab without onions, as it quickly burns. But you can fry it in a separate pan and serve as a side dish.

Mayonnaise marinade recipe

The best marinade is made on the basis of vinegar, but if the product is not in the house, then you can replace it with ordinary mayonnaise. It is only necessary to reduce the number of spices.

Ingredients

Mayonnaise - 200 ml.
Salt is a pinch.
Peppers and herbs to taste.
Onion (green feather) - 1 bunch.

Cooking:

Cut the onion into slices.
Salt, add seasoning.
Pour in mayonnaise, mix.
In the prepared composition, lower the meat pieces.
Pickling time - at least an hour at room temperature.

You can still lightly pour the marinade in the cooking process.

With soy sauce

The following recipe suggests connecting 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 fillet slices, sprinkle with herbs and spices.
Combine lemon and pomegranate juice in a bowl.
Pour in soy sauce.
Put the meat in, slightly pressing it with your hands to dip into the marinade.
Withstand at least 3 hours.

Cook in the traditional way, breathing in amazing flavors.

On kefir

Vinegar gives the meat dish a specific aftertaste that many homegrown tasters don't 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.

Cooking:

Pour salt, seasonings and chopped garlic into kefir, mix well.
Put the turkey in the marinade.
To sustain 2-3 hours, not hiding in the refrigerator.
Squeeze and grill or skewer.

Tenderness of meat and delicate aroma of paprika are guaranteed!

How to marinate turkey skewers with honey

Tender turkey meat, a delicate smack of honey and the aroma of freshly baked bread guarantee the following recipe.

Ingredients

Natural honey - 50 gr.
Kvass of natural fermentation - 500 ml.
Bulgarian pepper - 2 pcs.
Onions - 4 pcs.
Salt, pepper - to taste.

How to cook:

Bulb into half rings.
Bulgarian pepper also.
Mix kvass with honey, salt and pepper.
Put vegetables in the marinade.
Dip the pieces of meat in the liquid, squeeze so that they are completely covered.
Pickle up to 4 hours.

Fry traditionally, pouring with marinade filling, if necessary, in the cooking process.

Piquant mustard marinade

Many people like spicy kebabs, but this is not very good for the stomach, a spicy mustard marinade will make the meat more tender and aromatic.

Ingredients

Mustard ready-made dining room - 2 tbsp. l
Soy sauce - 2-3 tbsp. l
Suneli hops - 1 tsp.
Garlic - 2-4 cloves.
Powdered sugar - 1 tsp.

How to cook:

Pass the garlic through a press (“crush”).
Mix with all other ingredients.
Grease fillet slices.
Marinate for at least 3 hours.

Serve with plenty of herbs, as befits a real barbecue.

Ladies' marinade for turkey kebab with wine

Many people know that wine can turn ordinary charcoal grilled 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, spices.
Grind onions in half rings, combine with a liquid base.
Marinate the turkey all night, keeping the container in a cool place.

Ready kebab has a very pleasant ruddy color and an unforgettable taste.

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

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

But before you start cooking turkey kebab recipes, you should study all the properties of this meat.

Calorie 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 together with cereals and vegetables.

This meat can also be baked, eaten boiled or fried. But for starters, it's still worth finding out what calorie content in turkey.

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

Breast is the lowest calorie portion. This part has the largest amount of juicy and soft pulp. The calorie content of 100 grams of such meat, disposed of from the skin, is approximately 80 kcal;
The legs have a very high calorie level. 100 grams of turkey legs is 150 kcal;
Wings - the most high-calorie part of the turkey. The average figure 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 stewed turkey - 1200 kcal;
Fried meat - 167 kcal;
Grilled turkey - 185 kcal.

Do not forget about the nutritional and beneficial properties of turkey. This meat has a very low fat level, only 100 grams per 100 grams.

It also contains a very high level of protein, 20 grams of protein per 100 grams of meat. Due to this ratio, it can be used during many diets and just for a healthy diet.

The best marinade recipes for turkey kebab

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

Therefore, the proper preparation of the marinade is important. Consider the recipes for the most commonly used turkey kebab marinades.

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

Based on kefir

Step by step cooking:

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

With mayonnaise

Marinade components:

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

Preparation of mayonnaise marinade for turkey kebab:

We spread the mayonnaise in a small container. Then you need to salt and pepper it;
Onions need 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 fragrant.

Based on lemon juice

The components of the marinade:

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.

Cooking:

Squeeze the juice from the lemon into the dishes for pickling;
Mix it with soy sauce. Then add sunflower oil;
Two onions need to be passed through a meat grinder, and three cut into rings. Then the whole onion is also mixed with juice, soy sauce and butter;
The whole mixture needs to be salt, put all the specified spices;
The marinade is ready and you can put meat in it for marinating.

Russian marinade

Ingredients for Marinade:

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

Cooking:

In a special dish for pickling you need to pour one liter of kvass;
We put honey there and mix well until completely dissolved;
Onions need to be cut into rings and put in kvass;
Sweet pepper is also cut in the form of rings and poured into a mixture of kvass, honey and onions. Everything is mixed up.

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

Marinate on wine

Marinade components:

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

Cooking:

Pour wine into a special dish for marinating meat;
If it is too sweet, then you need to squeeze the juice from one lemon into it. The taste of citrus will give the wine an unusual taste;
Cut the onion in the form of large rings and put in the wine;
Pour black peas, ginger, paprika and herbs (basil, leek and watercress) there. All mix well;
Wine marinade is ready. The meat in it is very well marinated and will turn out to be incredibly juicy.

The basics of cooking delicious barbecue

Turkey kebabs can be prepared both outdoors, on a picnic, and at home. Everyone can do this, because everyone knows the technology.

First you need to chop the turkey meat. The pieces should be medium, as the very small ones will quickly dry and burn at the stake, and too large may remain moist 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.

Count on about 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 saturated enough time and settled in a special sauce and herbs, you can proceed to the most interesting.

String the turkey on a skewer (you can alternate the slices with onions or vegetables, for example, bell peppers or mushrooms) and proceed to frying. The main thing is not to let the barbecue burn.

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

We offer several more ways to cook an excellent kebab with a twinkle.

To your attention all the stages of cooking a delicious barbecue:

Armenian recipe

Components required:

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

Stages of cooking a turkey shish kebab recipe in Armenian:

Cut the pulp of the turkey into medium pieces and put in a special dish;
Salt and pepper;
Finely chop the onion and pour it into the container;
Cut the lemon and squeeze the juice. Meat should be well sprinkled with juice;
Finely chop the lemon zest and put it in the meat. After that, mix everything well and remove to a cold place for 5 hours;
Pickled meat should be put on skewers and fry over hot coals;
Then, when the barbecue is completely ready, it can be served on plates without removing from skewers;
For garnish, you can use fresh tomatoes, onions, slices of lemon, sweet pepper.

Flavored meat in the oven

Ovens for turkey breast kebab in the oven:

Prescription Cooking:

Rinse the meat well and wipe it with a paper towel. Then the breasts are cut into medium pieces;
Pieces of pulp are laid out in a deep cup;
Turkey should be well pepper and salt;
A bunch of basil must be thoroughly washed and then finely chopped. It should be put in meat;
Grate the garlic or squeeze through the garlic. It is also added to the container;
Cut onions into large rings and put on top of the meat;
Pour all the components with wine red vinegar and mix thoroughly. Then, the cup with the pickled turkey should be removed in the cold for 30 minutes;
While the turkey is marinated, rinse the mushrooms and boil them for about 6-7 minutes;
After the meat is marinated, it must be put on skewers. You need to string together with mushrooms and onions, alternating a piece of meat, onion rings and a mushroom;
We take out the grill from the oven, grease it with vegetable oil and put the barbecue on it;
Preheat the oven to 180 degrees and send the kebab into it. Under the grate, you need to put a container so that juice flows into it;
Bake the meat for about 40 minutes. In the process of baking the skewers, you need to constantly turn them over so that the meat is well baked. Still it should sometimes be watered with marinade;
Ready turkey kebab in the oven can be served directly on skewers. They are laid out on plates and decorated with a leaf of lettuce, slices of vegetables - tomatoes, rings of sweet pepper.

Waiting for guests to arrive? Try it and you won’t regret it!

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Note!

Marinades need to be prepared in a glass or plastic bowl. In no case do not cook them in aluminum dishes, since acid corrodes this metal and any marinade will become tasteless;
The more pieces of meat, the longer they marinate;
The meat will become softer if you add sparkling water to the marinade;
It is necessary to control the content of vinegar, wine, lemon juice in the marinade so that the meat does not become too hard.

Turkey kebab - a great dish for the holidays, family dinner or just for outdoor recreation. Of course, to make this dish tasty, you should make some efforts and a little imagination.

But it’s worth it, properly cooked turkey kebab will become a favorite dish of all your family members!

We suggest you look at a wonderful way of marinating turkey skewers and frying it in a pan: