Dietary turkey meat is no less healthy than beef, and almost as satisfying. In addition to low calorie content and significant nutritional value, it has several other advantages: it is simple and quick to prepare, relatively inexpensive, has a pleasant taste. Therefore, it makes sense, having a picnic in nature, give preference to this particular type of meat. Of course, turkey marinade marinades are different from pork marinades, but cooking them is easy. Recipes and culinary secrets collected in this material will help you with this.

Culinary secrets

Any meat should be marinated for frying on charcoal. And turkey is no exception. Even though turkey meat is tender enough, when frying it, without being pickled, it will turn into hard and dry pieces that cannot be chewed. For this reason, the stage of pickling meat is very important. Knowing a few culinary secrets will help to make everything right.

• Do not take a frozen product for barbecue. When thawing, meat will inevitably lose some moisture. When roasting on charcoal, this can play a fatal role.
• You can salt the turkey only half an hour before cooking. Salt is known to draw fluid from products. If the meat is salted immediately, it will become dry.
• Before marinating a turkey, it must be washed, dried and cut into pieces of 5 cm each (of course, approximately).
• How much to pickle a turkey depends on the composition of the marinade. This time can vary from 2 to 8 hours.
• Given that turkey marinade most often contains acidic products, it is unacceptable to use aluminum containers for marinating: aluminum is oxidized, releasing harmful substances.
• If it is oppressed on a container with a turkey, the meat will pickle faster.

Agree, applying these rules in practice will be quite simple. Meanwhile, they will provide delicious, soft and juicy kebabs from turkey. It remains only to choose the appropriate recipe.

Kefir marinade for turkey skewers

What do you need:

• turkey fillet - 2 kg;
• kefir (better fatter) - 0.5 l;
• onions - 0.5 kg;
• sweet pepper - 1 kg;
• tomato paste - 100 g;
• salt, seasoning - to your taste.

How to pickle:

1. Slice the turkey, preparing it for marinating.
2. Grate the resulting pieces of seasoning.
3. Peppers, cleaned from seeds, cut into squares about 4 cm in size.
4. Cut the onion into thin half rings.
5. Stir vegetables with meat.
6. Dilute the tomato paste with kefir and pour turkey with this mixture.
7. Leave to marinate under oppression in a cool place (ideally in the refrigerator) for 4 hours.

When you string meat on skewers, do not forget to alternate it with pepper. In this case, the kebab will turn out not only delicious, but also very bright and appetizing.

Turkey barbecue mayonnaise marinade

What do you need:

• turkey - 2 kg;
• mayonnaise - 0.4 l;
• table vinegar - 40 ml;
• onions - 0.5 kg;
• spices to your taste.

How to cook:

1. Mix mayonnaise with spices and vinegar. You do not need to salt the sauce - there is enough salt in the mayonnaise itself.
2. Thin the onions into thin rings. Having washed it with his hands so that he starts the juice, put it in mayonnaise and stir the sauce again.
3. Place the turkey in the sauce and mix well with your hands. It is necessary that the sauce covers every piece.

Marinate the turkey in mayonnaise for 3 hours. Thanks to mayonnaise, lean turkey meat is very juicy. The recipe for marinade for cooking kebabs from poultry meat refers to the most successful sisla.

Marinade with lemon and soy sauce

What do you need:

• turkey breast or thigh fillet - 1 kg;
• lemon - 1 pc.;
• soy sauce - 40 ml;
• onions - 0.3 kg;
• dried marjoram, a mixture of peppers to your taste.

How to cook:

1. Sliced \u200b\u200bin pieces of 4-5 cm turkey grated with dried marjoram and spices.
2. Cut the onion into small pieces. Push it to stand out juice.
3. Squeeze the juice from the lemon into a bowl with onion, pour a couple of tablespoons of soy sauce, stir.
4. Put the marinade in a bowl of meat. Stir the meat with your hands so that the marinade covers each piece.

Salt the meat. Pickled according to this recipe, it should not be - it will already be salty thanks to soy sauce.

This marinade is suitable for all types of meat, the only difference is the added herbs and spices.

Unusual kvass marinade

What do you need:

• turkey - 1 kg;
• honey - a tablespoon;
• bread kvass - 0.5 l;
• sweet pepper - 1 pc.;
• onions - 0.3 kg;
• salt, seasoning for poultry - to your taste.

How to cook:

1. Wash, blot the turkey. Cut into 4-5 cm pieces.
2. Thin the onion into thin slices of onion pepper, remember them with your hands, mixing.
3. Mix vegetables with meat, seasoning it first.
4. Melt the honey. Dissolve it in kvass.
5. Pour turkey slices with this unusual marinade. Install oppression and put in the refrigerator. Pickle 2-4 hours.

This recipe is useful if you want to cook kebabs from any bird, including chicken.

Try frying the turkey skewers. With any of the marinades given in this material, it will turn out to be tender, juicy and fragrant.

Shish kebab is a wonderful bluel and is not limited to just one traditional type of meat. This is not to say that the right kebab is only lamb or the most delicious only from pork. Everyone is familiar with and enjoys his own kind of meat, no doubt here. And I like many of us love diversity. And the pork is beautiful, and the chicken with a golden brown crust, and the turkey kebab is also beautiful. A bird whose delicious taste is sometimes forgotten. It seems to me very vain. Turkey is very healthy meat with low fat content, almost on a par with chicken breast, and the protein and iron content is much higher.

Turkey kebabs can be made from breast, it is not as dry as chicken, and pickled it is possible to get very juicy meat, from wings, which have enough meat because of their size, and from legs. Now in the store you can easily buy any pieces of turkey, chop, pickle and cook.

In summer, the best option is to cook on the grill, stringing meat on skewers, or on the grill. If it is not possible to cook in the air, turkey skewers can also be baked in the oven. There are a lot of ways. You can put it on a baking sheet so that the meat is fried, you can use a baking dish. If the oven is equipped with a grill, then the barbecue on the grill will turn out just fine. Instead of skewers for the oven, special wooden skewers are suitable, but you need to cut pieces a little smaller than those that you made for frying on the grill.

Like meat, turkey kebabs turn out to taste great if a suitable and delicious marinade is chosen. What can I marinate a turkey for barbecue and I suggest to study together.

  Kebab from turkey breast on kefir

Turkey breast is soft and low-fat meat, but it is more juicy than chicken breast. I always make such a comparison because I don’t like chicken breast too much for its dryness. When it comes to turkey, then things are much better. Pickled turkey meat will remain very juicy and soft, even if you cook it well.

You will need:

• turkey breast - 500 g,
• kefir - 150 ml,
• onion - 1 pc.,
• garlic - 3 cloves,
• juice of half a lemon,
• curry - 1 teaspoon,
• black pepper - 0.5 teaspoon,
• salt - 1 teaspoon,
• nutmeg - 0.5 teaspoon.

Cooking:

1. Since turkey is quite soft meat, pickling it for a long time is completely unnecessary. Even half an hour or an hour will be enough for the meat to be saturated with marinade. Therefore, freely calculate this time until it is frying.

First cut the turkey breast into cubes of approximately the same size. It is most convenient to cut it lengthwise, and then across every 4-5 centimeters.

2. Place the turkey slices in a large bowl or enamel saucepan. Pour kefir, squeeze the juice of half a lemon. Then add all the spices from the list of ingredients. Cut onions into rings, and grate the garlic on a fine grater. A crush for garlic is also suitable.

3. Now mix everything thoroughly so that the spices, kefir and lemon juice evenly envelop each piece. Since the marinade will turn out to be quite liquid, there will be no problem with this. Because of the curry marinade for turkey kebab, it will turn out to be a beautiful yellow color, you still need to.

When you fry the kebab, it will not be white and sad, but rosy and golden. Therefore, I love marinades with curry and turmeric, for the bright color of the finished barbecue. Ground paprika also serves for this, which gives the meat a red color.

4. Cover the future kebab with a lid or cling film and put in the refrigerator for at least half an hour. This will be enough to soak tender turkey meat and be saturated with marinade.

On the grill for frying barbecue, medium heat will be required, you need to cook for about 10 minutes until golden brown on all sides. Willingness is best checked by cutting one of the turkey pieces. Inside, it should be white, and the juice flowing from it should be transparent, not pink.

The marinade in which this turkey kebab will be prepared differs in that many favorite softening liquids like kefir, vinegar, tomato juice and others are not used in it. This marinade is great for turkey because there is no need to soften it. The basis of the marinade is vegetable oil and aromatic spices. All this will give the meat a delicious spicy taste and aroma.

You will need:

• turkey thigh - 2 kg,
• vegetable oil - 50 ml,
• thyme - 1/4 teaspoon,
• ground coriander - 1/4 teaspoon,
• ground chili pepper - a pinch,
• paprika - a pinch
• black pepper - a pinch,
• zira - 1/2 teaspoon,
• fresh ginger root - 10 g,
• garlic - 3 cloves,
• salt to taste.

Cooking:

1. The preparation of barbecue begins with the preparation of meat. Take turkey thighs, wash and peel them. Separate the bones so that only clean fillet remains. What happened, cut into pieces with a side of about 5 centimeters, so that it is convenient to string them on skewers and fry.

2. In a separate cup, mix vegetable oil with thyme, coriander, paprika, pepper. Mix all these herbs well in oil, they will begin to dissolve in it and convey their taste. Peel the ginger root and grate it on a fine grater. Add ginger to the spice cup.

Ginger in this case plays the role of a natural flavor enhancer, it gives a little spiciness and spice to the marinade.

3. Place turkey slices in an enameled pan or glass bowl of a suitable volume. Pour in the oil mixture and mix everything so that each piece of meat is covered with spices.

4. Zira, which we did not put in a cup of butter, is added at the end. In order for her to reveal her aroma, she needs to be grated a little in a mortar or between palms. As soon as the aroma appears, put it in the meat and mix.

5. Add the grated garlic on a fine grater. In the end, we put it so that he does not have time to hammer in the aromas and tastes of spicy herbs and the kebab from turkey turned out to be moderately sharp and incredibly tasty.

6. After the turkey meat is mixed with spices, cover the pan with a lid and refrigerate for an hour. You can do a little more if you have time.

7. Prepare the prepared turkey slices on the grill. To do this, push them tightly onto the skewers so that there are no gaps between the pieces. Then lay on the grill with coals and fry, turning at the moment when the meat is baked from one side to the other. Ready turkey kebabs should be browned on all sides, and inside should be light gray without pink juice.

According to the same recipe, you can cook kebab from turkey in the oven. All cooking points remain the same, only at the end of the frying will occur not on the grill, but in the oven. To do this, you will need a grill grill, a baking sheet or small wooden skewers. Preheat the oven to 200 degrees, if there is convection, also use. Barbecue is better fried. Cooking time will depend on the size of the pieces, and will be at least 25-30 minutes.

Serve skewers with baked and fresh vegetables. With pickled onions. Do not forget the good mood. Bon appetit in the fresh air!

  Simple and delicious marinade for turkey kebab from mayonnaise and onions

As mayonnaise, we all know well and most likely have already tried to cook pork. What its advantages are well known: mayonnaise contains vinegar, which softens barbecue, vegetable oil, which envelops the meat and does not allow to lose juices on the grill, plus additional spices that add taste, for example, mustard. If desired, you can add mayonnaise marinade with aromatic herbs and pepper. But we will make the easiest option and it will already be tasty enough to please the whole family at a picnic.

You will need:

• turkey fillet - 2 kg,
• mayonnaise - 100 gr
• onions - 3-4 pieces,
• salt and pepper to taste.

Cooking:

1. You can take different types of turkey meat for barbecue, but breast and thighs are best suited. The chest is leaner, and the hips are slightly fatter thanks to thin fat veins. It is best to remove the skin from the thighs so that the kebab from the turkey does not come out too oily. In addition, the skin prevents the marinade from being absorbed into the meat.

Remove skin, remove bones and cut into cubes.

2. Peel the onion and cut it into wide enough half rings. Fold it in a large bowl and disassemble it with your fingers into separate rings and remember a little so that the onions let the juices out.

3. Salt the turkey meat to taste. About a teaspoon of salt is needed per kilogram of meat, but adjust the salinity to your taste. Better to salt the turkey with pickling than salt. After all, the lack of salt is quite easy to eliminate already at the table. But removing salt, which is too much, is not possible. At the same time, do not forget that mayonnaise contains a certain amount of salt. Let the turkey meat stand for 10 minutes to absorb the salt.

4. Mix the turkey with onions, in the process once again remember a little so that the onion juice penetrates the meat. Now is the time to pepper a little future kebab. Choose for yourself how sharp you want a kebab. It is best to use freshly ground pepper, it is more fragrant.

5. Add mayonnaise to the bowl of meat and onion. Stir with your hands to wrap the sauce in each bite. After that, you can remove the future barbecue from turkey marinated in the refrigerator. It is best to cover it so that it does not spread the smell to other products.

6. Cook the marinated barbecue on the grill over charcoal in medium heat. Remember that turkey meat is softer and more tender than pork, so it will take a little less time to cook it. It is best to check the readiness before removing the kebab from the fire.

If desired, such a barbecue can be cooked in the oven.

Ready kebab is best served with fresh herbs and vegetables. Eat kebab hot. Bon Appetit!

  Lemon Turkey Shish Kebab Marinade

We continue our tasty conversation about how to deliciously marinate a turkey for barbecue on the grill or roasting in the oven. The next active ingredient in the marinade is lemon juice. The ground paprika added to the marinade will make the kebab rosy and golden. If desired, the kebab can be supplemented with pieces of bacon, strung through one with meat.

You will need:

• turkey fillet (breast or thigh) - 2 kg,
• lard - 300 gr
• lemon,
• medium-sized ginger root
• garlic - 5 cloves,
• vegetable oil - 100 ml,
• ground paprika - 1 teaspoon,
• black and red pepper; salt to taste.

Cooking:

1. For barbecue, you can take one type of meat, or you can combine the breast with legs. Both will turn out delicious. Whatever turkey meat you take, wash it thoroughly, dry it with a paper towel. Cut into slices of approximately the same size.

2. Squeeze the juice of half a lemon into a saucepan with meat. Peel the ginger, grate and squeeze. Add the resulting juice to the meat. Mix everything and set aside for now.

3. In a separate small cup, mix vegetable oil and spices. Add the grated garlic there. Shuffle.

4. Pour the meat in the resulting sauce and mix well. Salt to taste. Leave to marinate for an hour. Turkey meat is pickled quickly enough.

5. Before frying the barbecue on the grill or in the oven, string it on skewers with bacon, alternating the pieces. Salo is an optional ingredient, add it only if you like.

Cook the turkey skewers until golden brown. Thanks to paprika it will be a beautiful red color. Do not forget about fresh herbs and vegetables, including grilled ones.

  Healthy turkey kebab with vegetables baked in the oven

Turkey is considered to be dietary meat, and what if the whole kebab is healthy and dietary. Together with a turkey you can string on skewers and fresh vegetables. Zucchini, peppers, tomatoes, add mushrooms. Such a wonderful union cannot be tasteless. And all this splendor can also be marinated.

  Cranberry-honey marinade for turkey in the oven or on the grill

A more interesting and piquant taste of turkey skewers can give a very tasty combination of cranberries and honey. Add spices and mustard to this. The result is an original sweet and sour marinade. The turkey will come out incredibly tender and with an unforgettable taste. This kebab will especially appeal to lovers of sweet and tangy notes in meat dishes.

You will need:

• turkey fillet - 1 kg,
• cranberries - 100 g
• garlic - 4 cloves,
• french mustard - 2 teaspoons,
• honey - 2 tablespoons,
• soy sauce - 3 tablespoons,
• olive oil - 3 tablespoons,
• lemon juice - 1 tablespoon,
• salt and pepper to taste.

Cooking:

1. The marinade is very easy to prepare. If you have a blender, add garlic, cranberries, mustard, honey, soy sauce, and olive oil to a large bowl. Squeeze lemon juice there. Now grind everything until smooth. It’s not scary if there are seeds of mustard.

2. Cut the turkey into neat cubes of the same size. If you cook in the oven, you can not make them large, it is more convenient to string small pieces on skewers.

3. Pour turkey slices with the resulting marinade. Stir with a spoon or hands to spread the marinade evenly. Put in the fridge to marinate for two hours.

4. After two hours, you can string on skewers and cook on the grill or in the oven. In the oven, a grill or main heating up to 200 degrees is suitable.

Brown the turkey skewers from all sides to the crust.

serve the roast kebab hot, with such a marinade it will be tastiest until it cools. The dish is amazing, you’ll just lick your fingers. Suitable for a family dinner and for receiving guests. For a picnic in the fresh air is also a great option.

  Juicy turkey skewers on pomegranates - video recipe

And to top it off, I’ll share a wonderful video recipe for making a very tasty and original turkey kebab pickled on fresh pomegranates. Another case where the berries give an amazing taste to a meat dish.

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 the products, for this reason they add meat to the kebab 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, a mixture of ground peppers - to taste.

Cooking method:

• Wash the turkey, dry with a towel. Cut into pieces of about 40-50 g. Make sure that not a single skin hangs from the skin, as it will almost certainly burn when the meat is fried 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.

The meat baked over coals preserves all useful microelements and is saturated with bonfire aromas. It is much more useful than fried and boiled, easier to digest, and taste superior to any other. Barbecue is not just a heat treatment method. This is a whole cult - the cult of a holiday, outdoor activities, a strong family and true friendship. Almost all types of meat are suitable for baking: pork, lamb, veal. Often used pork and fish. But turkey shish kebab occupies a very special place - after all, besides expressive taste, this meat contains a maximum of useful substances. Something like turkey, rather, like an animal, not bird meat. It perfectly absorbs marinades, and when baked over hot coals, it acquires a stunning golden peach color. In addition, the meat is juicy, moderately fat, tender.

Choose meat

Kebab is prepared from different parts of the turkey carcass. This bird is quite impressive in size. Suitable slices can be cut from the breast, thighs or lower legs. It should be remembered that the hips are the fattest part of the turkey. The breast does not contain fat at all, but it is not as dry as that of a chicken. You can combine pieces cut from different parts of the carcass.

How to chop meat

It is believed that if the meat is cut too large, it will not be baked. The smaller the pieces, the drier and tougher the kebab from turkey. The recipe suggests the presence of sufficiently large cubes. If ordinary skewers are used, the edge of the piece should be about five centimeters. Then the juice will remain inside the piece. The meat cut in this way absorbs the marinade well and cooks quickly enough. Another thing is skewers. Too large pieces will rotate under their own weight. If you plan to bake kebab on thin bamboo skewers, pieces need to be cut into 3 centimeters.

Why pickle a turkey?

The principle of the pickling process is to give the product new properties. Pickled meat softens, its cooking time is significantly reduced. A turkey marinade marinade nourishes it with aromas of spices and seasonings.

Turkey - the meat itself is quite light. The time for its full pickling is less than that of fatty pork and hard mutton. Usually 4-6 hours are enough for the delicate pieces to be completely saturated.

Kefir marinade

The most common marinade for poultry kebab is sour-milk. Kebab from turkey on kefir has a soft sour taste. You can use another basis: fermented baked milk, yogurt, cheese. Finely chopped onion, black pepper, zira, marjoram, and thyme are added to such a marinade. Sliced \u200b\u200bpieces of vegetables, which are often added to turkey skewers, are not required to be pickled. They can be immersed in it literally a few minutes before cooking. Another variety of sour-milk marinade is a mixture of kefir or sour milk with tomato. You can use and store packaged juice. But it will turn out much more appetizing if you use an ordinary homemade tomato made from fresh tomatoes. The liquids must be combined in equal proportions and pour the meat with the mixture obtained.

Marinate in wine

No less common marinade for turkey kebab - red and white wine. It is best to use homemade wine made from natural fruits and berries for these purposes. Even a little peroxide will do - it will add piquancy. If the wine is too sweet, you can improve the matter with lemon or lemon juice. The citrus aroma goes well with wine marinade. From spices, paprika, peppercorns, asafoetida, ginger are well suited. Spicy herbs are also useful: basil, leek, watercress.

You can use and store wine. You should not take the cheapest, because, as a rule, they prepare it artificially and it is difficult to predict its reaction with turkey. When choosing wine for a marinade, it is worth giving preference to semisweet grades.

Highly carbonated mineral water marinade

The principle of action of this unusual marinade is based on the effects of carbon dioxide. Highly carbonated mineral water acts like antifreeze, instantly penetrating deep into the fibers. Moreover, before marinating turkey skewers in mineral water, the meat does not even have to be thawed. It is enough to put fresh or frozen meat in a pike perch, lay with onions and eggplant slices, sprinkle with salt and spices and add water. An important point is to open the bottle immediately before pouring it onto the turkey. Then the entire supply of precious carbon dioxide will fall into the future kebab from turkey. The recipe can be supplemented with soy sauce, homemade ketchup, adjika. Any favorite spices will do. Just do not abuse it with their quantity - mineral water is a wonderful vehicle. Even a small amount of your favorite condiments will be enough. Pre-marinated eggplant will fry faster, because usually their cooking time is longer than other vegetables and even meat.

How to fry kebab

Roasting meat over smoldering coals is a real art. And it consists not only in pickling and directly heat treatment. Equally important is the choice of firewood, a fire, the amount of coal, the intensity of combustion. The whole process must be approached responsibly.

Turkey meat "loves" coals from fragrant fruit trees. In no case coniferous oily breeds are not suitable for a fire - they nourish tender meat with completely unnecessary smells and at times reduce its usefulness. Before you cook kebab from turkey, the coals should be well burned out. To preserve the heat, you can use a little trick - to fill up a burned-out bonfire with table salt. Then the consumption of coal will be reduced at times. During cooking, you need to monitor the uniform temperature distribution, turn the skewer, if necessary, swap them. Then all the pieces will get the same amount of heat. Be sure to monitor the flaming flame, not allowing him to get close to the turkey. In dealing with it, the remaining brine will come in handy - they just need to spray on flaming foci.

How to serve turkey kebab

Shish kebabs are usually served directly on skewers or skewers. But you can remove all the meat and put in a common deep dish. Another tasty and unusual way is serving in pita bread. Sauces are applied to thin pita bread, greens and vegetables are placed, but most of the composition is meat. Then everything is wrapped in an envelope.

A classic of the genre is barbecue, garnished with baked potato peels. And in addition to it - pickled tomatoes, sauerkraut, fresh herbs. Seasonal vegetables, both raw and baked with meat, are also great. Of the sauces can not do without ketchup, preferably sharper. Good skewers and with soy sauce, mustard, homemade adjika. From bakery products, homemade bread with crust, Georgian shotou, crisp pita, thin pita bread are ideally combined with it. A picnic picture will complete the bouquet of fresh herbs. From alcoholic beverages, almost everything is suitable for this dish. Also, kebabs are wonderful combined with vegetable and fruit juices and mineral water.

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.