Turkey kebab: delicious recipes. Turkey kebab in the oven on skewers

Step-by-step recipe with photos and videos

No way to get out into nature?! No problem! After all, delicious and fragrant kebab can be easily prepared at home, in regular oven. Today I propose to cook juicy turkey skewers in a delicious spicy marinade made from garlic, ginger and soy sauce. Shall we begin?!

To prepare turkey skewers in the oven on skewers, take the ingredients according to the list.

Prepare the marinade. Finely chop the garlic, add a pinch of salt, and then use the flat side of a knife to mash the garlic to a paste.

Peel and grate the ginger root. Combine grated ginger and prepared garlic paste. Add 2 tsp. sugar and 0.5 teaspoon of salt. Using a spoon or pestle, lightly mash the mixture until the salt and sugar dissolve and the ginger-garlic mixture releases its juices.

Add vegetable oil, soy sauce and 1-2 tsp. hot sauce or ground red pepper to taste. Mix everything well.

Cut the turkey fillet into portions. Place the fillet pieces in a bowl, add 1 tbsp. cold water. Stir and massage the fillet pieces with your hands for a few minutes until the water is absorbed.

Add the prepared marinade. Mix everything well, cover the container with a lid or cling film and leave the fillet in the marinade for at least 30 minutes.

Soak wooden skewers in cold water for 30-40 minutes.

Place fillet pieces on prepared skewers. If desired, add some red onion, cherry tomatoes or other vegetables to taste.

Place the prepared turkey skewers on skewers in the oven preheated to 180 degrees and bake for 30-35 minutes until cooked.

During the cooking process, the kebab must be turned over 1-2 times so that it is fried evenly. If desired, turning the kebab over, you can brush the fillet pieces with the remaining marinade.

Turkey shish kebab is ready. Bon appetit!

Cooking kebabs on skewers in the oven is a real pleasure. Simple, useful, fast. Use only correct marinades and spices so as not to dry out the meat in the oven.

You can make a delicious kebab from any piece of pork. The main thing is to figure out how to marinate it correctly.

For this kebab, take the meat located on the neck; the fat in it is distributed evenly, so the kebab prepared from this part will be unusually juicy.

Ingredients:

lemon for zest and juice;
a bunch of oregano;
2 sprigs of thyme;
1 kg pork neck;
60 ml refined oil;
red and yellow bell pepper – 1 piece each;
add ground pepper and salt to your taste.

It will take about 3 hours to cook. Energy value one serving - 300 kcal.

How to do:

Chicken kebab with cherry tomatoes in the oven on skewers

Prepare shish kebab from chicken fillet, but to avoid drying out the meat, do not remove the skin before cooking, it will provide the necessary moisture. Or thread pieces of fillet mixed with bacon or lard onto a skewer.

You will need:

chicken breasts (with skin) – 1 kg;
small cherry tomatoes – 8 pieces;
3 champignons (small);
Bell pepper Red;
80 ml olive oil;
large lemon;
chilli;
200 ml natural yogurt;
mint leaves – 1 bunch;
spices - to taste.

It will take 1 hour and 50 minutes to cook the kebab; a 100 g portion contains 250 kcal.

Preparation:

Step 1. Chicken breasts cut into pieces. Chop the chili. Cut the zest from the lemon and squeeze out the juice. Prepare the marinade: chopped chili pepper, some mint leaves, put the zest in a blender cup, pour in olive oil, season with spices, chop. Rub the pulp with the resulting mixture. Marinate for 30-40 minutes.

Step 2. Wash the mushrooms; if the caps are small, there is no need to cut them.

Step 3. Cut the pepper pod, remove the seeds and divide it into several parts.

Step 4. Place fillet pieces mixed with cherry tomatoes, champignons and peppers on skewers;

Step 5. Fry in hot oven 20 minutes, then turn on the grill mode for another 10 minutes.

Step 6. Prepare the sauce for the finished kebabs: mix chopped mint with lemon juice and yogurt.

Let's experiment - cook in a jar

Prepare chicken shish kebab in an unusual way. For this you will need three liter jar. Meat can be marinated in any marinade or made from kefir according to the recipe.

It is important to place the jar on a baking sheet, not on a wire rack, and place it only in a cold oven.

You will need:

3 kg chicken thighs;
half a liter of low-fat kefir;
garlic – 1 head;
peeled onions – 3 pieces;
add salt and ground pepper to taste.

Preparation will take 1 hour 25 minutes. Chicken kebab per 100 g contains 240 kcal.

How to make shish kebab on skewers in the oven from chicken in a jar:

Turkey kebab recipe in the oven on skewers in a sleeve

Turkey fillet shish kebab will appeal to both adults and children. This perfect option for a home picnic. Unusual, fast and low-calorie.

You will need:

turkey fillet – 0.5 kg;
8 pitted apricots;
a handful of chopped thyme;
olive oil for lubrication;
30 g candied honey;
add ground pepper to taste, your choice of regular or sea salt;
for decoration, greens and a small lemon.

You can prepare shish kebab in 55 minutes. It contains 299 kcal per serving.

How to cook:

Step 1. Cut the pulp into cubes, approximate size 4x4;

Step 2. Grease wooden skewers and thread the meat on them interspersed with apricots.

Step 3. Grease the semi-finished kebab product with refined olive oil, season with pepper, salt.

Step 4. Place the kebabs in a baking sleeve, fasten the ends and place in the oven.

Step 5. Cook the kebab for 35 minutes in a preheated oven. At the end of cooking, cut the bag, turn on the grill and fry for another 8 minutes.

Step 6. In a bowl, combine melted honey with thyme, adding a little water, salt and pepper.

Step 7. Grease the finished and still hot kebabs with the prepared mixture and can be placed on plates.

Fish kebabs on skewers at home in the oven

To prepare this kebab, you can use any fish that you like best.

Required set of products:

1 kg of clean salmon fillet;
200 g cherry tomatoes;
a handful of fresh chopped sage;
30 ml refined olive oil;
20 ml soy sauce;
zucchini;
add salt to your taste.

It will take a total of 60 minutes to cook. Calorie content of 1 serving - 195 kcal.

Preparation:

Cut the salmon fillet, the approximate size of each piece is 2x2 centimeters;
Make the marinade: put sage in a container, pour in oil and soy sauce, pepper, add a little salt and stir;
Pour the resulting marinade over the fish pieces and leave in the refrigerator for a while (about 30 minutes);
Rinse the skewers with water, dry with a paper towel, then grease with oil;
Thread salmon pieces onto skewers, alternating with thin slices of zucchini and cherry tomatoes;
Roast in the preheated oven for 15 minutes with the grill on.

To prepare pork kebabs on skewers in the oven, in addition to the neck, you can also take tenderloin and loin. We do not recommend using meat from the back. The kebab from it turns out dry and even tough.

To prevent the meat from becoming dry when frying in the oven, you can “seal” it at the beginning of cooking - fry for 2 minutes on all sides, and then put it in the oven until the meat is completely cooked.

Meat can be marinated overnight or 2-3 hours before cooking. There are hundreds of ways to marinate meat. For a different taste, cook unusual marinades with mustard, whiskey, corn syrup:

For pork, take 0.5 cups of apple cider vinegar and water, 40 ml of corn syrup and simmer the meat in this marinade for 2 to 4 hours;
For a male group, make a marinade with whiskey. In a deep bowl, mix whiskey, brown sugar, vegetable oil, prepared mustard;
For family barbecue and quick marinating take one bunch of green onions and fragrant dill, fill everything with mineral water and gas, mix, add spices to taste and add the prepared pieces of meat to the marinade;
Prepare a delicious marinade with mustard. For it you will need 100 ml of Dijon mustard, 80 ml of olive oil and white vinegar, 2 pinches of sage and chopped bay leaf, one clove of garlic.

Arm yourself with this knowledge, and then you will be ideally able to prepare kebabs on skewers at home.

Another recipe for kebab cooked in the oven is in the next video.

In the warm season (and not only), and especially during outdoor recreation, we often grill kebabs. Everyone has personal preferences regarding the choice of meat and marinade recipe. If you think that beef kebab is tough and pork kebab is fatty, opt for turkey. The meat of this bird is dietary, and if it is properly marinated, then after frying it will turn out very juicy, soft, and tasty. Read below about the types of marinade and the intricacies of preparing this dish.

How to cook turkey kebab

Low-calorie turkey meat is often consumed during a diet, since it contains few calories, but contains an excess of protein, vitamins, and beneficial microminerals. Turkey shashlik turns out to be dietary, but at the same time satisfying and nutritious; both the breast and the wings and thighs of the bird are suitable for it. To make the meat very tender, tasty and aromatic, follow the following recommendations regarding its preparation:

Use only fresh or chilled turkey meat for barbecue. When defrosting meat, the structure of the fibers is disrupted, some of the liquid is lost, which leads to dryness. ready-made dish.
Cut the poultry meat into portions, with an average side size of 5 cm. This kebab will not burn, but will acquire an appetizing crust, will be well fried inside, while maintaining juiciness.
The prepared meat must be marinated; this will take from 2 to 8 hours (depending on the size of the pieces and the marinade chosen). As a result, the turkey is soaked in the sauce and the acid it contains, which prevents the protein from curdling during frying. This will prevent your meat from becoming tough.
There are many recipes for preparing marinade for turkey shish kebab: with kefir, wine, mayonnaise, lemon juice, soy sauce, kvass, honey, etc. Most of them contain acidic products necessary to prevent protein coagulation. Due to the presence of acid, it is not recommended to marinate meat in aluminum containers to avoid oxidation of the products.
You can cook turkey shish kebab in a regular frying pan, grill pan, or in the oven, but meat fried over charcoal is especially tasty and aromatic.

Turkey shish kebab recipe

Regardless of which part of the carcass and the marinade for turkey kebab you choose, the further process of preparing it is the same for all recipes: the meat is threaded onto skewers or placed on a barbecue grill (frying pan, baking sheet) and fried until cooked. For better taste To ensure the juiciness of the dish, vegetables and mushrooms are placed between the meat pieces. The main thing in the process of preparing barbecue is to maintain the proportions of the ingredients, strictly maintain the marinating time and turn the meat in time so that it cooks evenly and does not dry out.

In the oven

Time: 4 hours 10 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 265 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Turkey kebab in the oven is marinated in sauce with the addition of hot mustard, soy sauce and wine vinegar. These components make the taste of the finished dish more piquant and unusual. If you haven't found a home vinegar, replace it with apple or regular table fruit. It is better to use liquid honey for marinade, but if this is not available, simply melt the candied product in a water bath or in microwave oven.

Ingredients:

turkey – 1.5 kg;
soy sauce – 0.11 l;
mustard (spicy, any) – 4 g;
oil (olive) – 20 ml;
honey – 40 g;
vinegar (wine) – 35 ml;
garlic cloves – 3 pcs.;
pepper (Bulgarian) – 2 pcs.

Cooking method:

Cut the turkey in portioned pieces same size.
Prepare the sauce by mixing until homogeneous consistency honey with vinegar, soy sauce, oil, mustard and squeezed garlic.
Mix the meat with the sauce and marinate in the refrigerator for 3 hours.
Soak wooden kebab skewers in water for 1.5 hours.
Peel the pepper from the stalk and seeds, cut into slices equal in width to the meat.
Thread turkey onto skewers, alternating with peppers. Carefully place the skewers over a deep baking sheet so that their ends rest on the sides. Pour some water onto the bottom, making sure that the pulp does not come into contact with it.
Bake the kebab in the oven at 200˚ C for 40 minutes. Turn the skewers periodically.

On the grill

Time: 11 o'clock.
Number of servings: 3-4 persons.
Calorie content of the dish: 226 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: international.
Difficulty: easy.

Shish kebab prepared according to this recipe - full meal, requiring no garnish. In addition to meat, it contains a lot of vegetables, which are also marinated and baked on the grill. You can only supplement such food with a piece of bread or Armenian lavash, sauce and herbs. Sesame oil can be replaced with lean or olive oil, but in this case, crush a handful of sesame seeds and add to the marinade for flavor.

Ingredients:

turkey – 1 kg;
eggplant (zucchini), sweet pepper (red and yellow) - 1 pc.;
onions, potatoes (new) - 3 pcs.;
oil (olive) – 4 tbsp. l.;
lemon juice, black pepper – 1 tsp each;
oil (sesame) – ¼ tbsp.;
soy sauce, apple juice - ½ tbsp.;
garlic, ginger (chopped) - 1 tbsp. l.

Cooking method:

Make a marinade by mixing sesame oil with soy sauce, apple juice, garlic, ginger, black pepper.
Place the turkey meat, cut into medium pieces, into it. Cover the container with a lid and refrigerate for 8-10 hours.
Peel the vegetables, except the eggplant. Cut the pepper into pieces the same length as the meat, eggplant into slices, potatoes and onions into thin rings.
Combine vegetables, pour mixture of lemon juice, olive oil, salt, pepper. Place in the refrigerator for 40 minutes.
Thread all the ingredients of the dish onto skewers, alternating between each other. Make sure that the meat is located between the pieces of pepper.
Grill until done, turning occasionally.

Turkey breast kebab with mayonnaise

Time: 5 hours 15 minutes.
Calorie content of the dish: 263 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

If you are planning to cook shish kebab from turkey fillet, use mayonnaise and regular vinegar. This is one of the simplest but delicious sauces allowing to obtain juicy, soft meat. Do not add salt, as it is present in both mayonnaise and barbecue seasoning. It's better to serve salt separately...

Ingredients:

turkey (fillet) – 2 kg;
onion (onion) – ½ kg;
mayonnaise – 300 g;
vinegar (9%) – 20 ml;
seasoning for barbecue.

Cooking method:

Wash the turkey, dry it, cut into medium-sized pieces.
Mix vinegar with mayonnaise and seasoning. Add meat, mix everything.
Chop the peeled onion into rings and combine with the rest of the ingredients. Place in the refrigerator for 2-4 hours.
Thread the fillets onto skewers, alternating with onions. Grill on the grill, turning occasionally so that the kebab does not burn.

Turkey thigh

Time: 3 hours.
Number of servings: 6-7 persons.
Calorie content of the dish: 232 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: international.
Difficulty: easy.

Shish kebab marinated in alcohol acquires a piquant taste and spicy aroma. When choosing this recipe, give preference homemade wine. If you don't have it, buy any inexpensive wine at your discretion. Experienced chefs advise taking dry, but white or red - it doesn’t matter. A marinade based on beer (of any kind) is also interesting. In addition to the stated seasonings, you can add others that go well with turkey.

Ingredients:

turkey thigh fillet – 2 kg;
wine – 0.5 l;
onions – 5 pcs.;
ginger (fresh, grated), paprika – 20 g each;
basil, leek.

Cooking method:

Pour wine into the marinating container. If the alcohol is sweet, squeeze out lemon juice.
Add chopped onion, seasonings and stir.
Add the chopped fillet into the mixture. Leave in the refrigerator for 2 hours.
Place on the barbecue grill and grill until done.

With kefir

Time: 6 hours 20 minutes.
Number of servings: 7 persons.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Meat kebabs are often marinated in fermented milk drinks- kefir, fermented baked milk, yogurt. These products add light dish piquant sourness, soften meat fibers. In this recipe, the turkey is filled with kefir, to which tomato paste is added. These ingredients combine well with each other, giving the dish unusual taste. Instead of tomato paste you can use fresh tomatoes, from which you first need to remove the skin. To do this, the tomatoes must be doused with boiling water, then peeled and the pulp grated.

Ingredients:

turkey – 2 kg;
pepper (sweet) – 1 kg;
kefir – ½ l;
onion (onion) – ½ kg;
tomato paste – 0.1 l;
salt, black pepper.

Cooking method:

Wash the turkey, cut into equal pieces, pepper and stir.
Peel the onion and pepper, cut the first vegetable into rings, the second into oblong pieces, 4 cm long.
Mix kefir and tomato paste until smooth. Combine the meat with the marinade and vegetables, mix the mixture thoroughly. Refrigerate for 3-5 hours.
Then add salt, place on the barbecue grill and grill until cooked.

With mineral water

Time: 13.5 hours.
Number of servings: 5-6 persons.
Calorie content of the dish: 173 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Shish kebab marinated in mineral water turns out very soft, tender and literally melts in your mouth. Soda impregnates meat fibers, promotes the penetration of spices, seasonings, and preserves juices, vitamins, and all useful and nutritious substances inside. In order for the turkey to be completely marinated, it must be kept in the mixture for at least 8-10 hours. Serve this dish with pita bread, spicy sauces, baked potatoes, fresh vegetables, herbs, ketchup and adjika.

Ingredients:

turkey – 1.6 kg;
mineral water– 1 l;
juice of 1 lemon;
onions (bulb) – 4 pcs.;
basil (dried) – 2 tsp;
black pepper (peas) – 10 pcs.;
vinegar 9% - 2 tbsp. l.;
red pepper – 1/3 tsp;
salt – 1 ½ tsp.

Cooking method:

Cut the turkey in large pieces, peeled onion - in half rings.
Mix with two types of pepper, salt, basil, lemon juice. Stir.
Cover the container with film and leave it room temperature for 2 hours.
Pour in the mineral water, mix thoroughly again and put in the refrigerator for 8-10 hours.
Thread the kebab onto skewers, alternating with onion rings. Cook on the grill, turning from one side to the other. Water with mineral water mixed with vinegar to prevent drying out.

With lemon juice and soy sauce

Time: 5.5 hours.
Number of servings: 6-7 persons.
Calorie content of the dish: 238 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Marinade with soy sauce and lemon juice gives turkey kebabs an amazing flavor and citrus aroma. The onion can be completely chopped into small pieces, but experienced chefs It is recommended to pass part of it through a meat grinder. This way the meat will soften better and become much juicier. The number of lemons can be varied at your discretion.

Ingredients:

turkey – 2 kg;
lemon – 2 pcs.;
onions (bulb) – 5 pcs.;
soy sauce – 0.1 l;
oil (sunflower) – 50 ml;
marjoram, ground black pepper.

Cooking method:

Wash the meat, dry it, cut it in identical pieces.
Mix marjoram and pepper, sprinkle on turkey, stir.
Peel the onions, finely chop 2, grind 3 through a meat grinder or puree with a blender.
Remove the zest from the lemons, then cut them in half and squeeze out the juice.
Mix the juice and zest with oil, soy sauce, and onion.
Marinate the turkey in the mixture, cover with a flat plate, and place a press on top. Leave in the refrigerator for 2-4 hours.
Place on the barbecue grill and grill until done.

With kvass and honey

Time: 5 hours 15 minutes.
Number of servings: 6-7 persons.
Calorie content of the dish: 155 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Marinade with honey and kvass is called “Russian” thanks to these two ingredients. bread drink is an excellent accompaniment to vinegar, wine and lemon juice. The meat acquires interesting flavors depending on the spices present in the kvass. Add seasonings at your discretion, but it is advisable not to overdo it. Limit yourself to black pepper (ground and peas), bay leaf and a small pinch of dried basil.

Ingredients:

turkey – 2 kg;
onion (bulb), pepper (sweet) – ½ kg each;
kvass (regular, bread) – 1 l;
honey – 0.1 kg;
salt, seasonings.

Cooking method:

Wash the bird, dry it, cut it into equal pieces.
Peel the vegetables, cut into rings, melt honey if necessary.
Mix turkey meat with vegetable rings, honey, salt and seasonings. Fill with kvass and refrigerate for 2-4 hours.
Grill the shish kebab until done, turning the skewers periodically.

The basics of cooking delicious shish kebab

The process of preparing delicious kebab is simple, but in order not to spoil the dish, but to make it even more delicious, consider these tips from chefs:

Marinate the meat in a glass, ceramic, enamel dishes. The aluminum container will react with the acid present in the sauce, and the dish will acquire a specific taste and become saturated with harmful substances.
Cut the turkey into pieces of the same size, otherwise during heat treatment some will burn, while others will remain raw.
If you want the kebab to be softer, add sparkling water to the marinade.
You can speed up the soaking process by placing the meat under a press.
Add salt to foods immediately before frying to retain the maximum amount of liquid inside the meat.
Don't go overboard with the amount of acidic ingredients in the marinating sauce or the turkey will be tough.

Video

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

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

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

Calorie content and benefits of turkey

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

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

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

The breast is the lowest calorie part. This part has the most more quantity juicy and soft pulp. The calorie content of 100 grams of such meat, stripped of the skin, is approximately 80 kcal;
The legs are very high level calorie content. 100 grams of turkey legs is 150 kcal;
Wings are the highest calorie part of the turkey. The average is 1700 kcal.

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

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

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

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

The best marinade recipes for turkey barbecue

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

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

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

Kefir based

Step-by-step preparation:

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

With mayonnaise

Marinade components:

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

Preparation mayonnaise marinade for turkey skewers:

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

Based on lemon juice

Marinade ingredients:

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

Preparation:

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

Russian marinade

Ingredients for marinade:

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

Preparation:

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

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

Marinate in wine

Marinade components:

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

Preparation:

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

The basics of cooking delicious shish kebab

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

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

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

Calculate approximately 300 grams of meat per person.

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

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

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

We offer several more ways to prepare excellent shashlik with fire.

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

Recipe in Armenian

Components you will need:

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

Steps for preparing the Armenian turkey kebab recipe:

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

Fragrant meat in the oven

Ingredients for turkey breast kebabs in the oven:

Preparation according to the recipe:

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

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

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

Find out about the beneficial properties beef tongue and what dishes can be prepared from it.

Note!

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

Turkey shish kebab - wonderful dish for the holidays, family dinner or just to relax in nature. Of course, to make this dish tasty, you need to put in some effort and a little imagination.

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

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

Turkey kebab is an original choice for a picnic, tasty and healthy. Choose the best marinade!

Turkey thigh fillet: 1.5 kg;
Onions: 2 pcs;
Lemon: 1 piece;
Dried basil: 2 teaspoons;
Black allspice peas;
Ground red pepper: ¼ spoon;
Salt: 1.5 teaspoons.

Wash the turkey thigh fillet thoroughly and cut into medium-sized pieces of 5-7 centimeters.

Peel the onion and cut into rings of medium thickness.

Turkey barbecue marinade is very easy to prepare. Place the meat in a saucepan. Add previously chopped onion. Season with basil, ground red pepper, salt, add black allspice peas. Mix everything carefully with your hands so as not to break the onion.

Cut the lemon in half and squeeze both halves into the pan. Stir a little again. Leave for 1-2 hours. Then pour in half a glass of cool water, and put a saucer on top and press down. Cover the pan with a lid and leave to marinate for at least 8 hours.

Thread turkey meat onto skewers along with onions.

Heat the coals in the grill until they give a good heat. Place skewers with meat on the grill.

Grill the shish kebab, rotating the skewers periodically. When the meat is fried on all sides, you can taste it, the most important thing is not to dry it out. I love kebab even slightly undercooked.

Recipe 2: Turkey shish kebab, mineral water marinade

turkey fillet – 1600 gr
dry basil - 2 tsp.
onions - 4 pcs
black peppercorns - 10 pcs
table vinegar - 2 tbsp.
highly carbonated water - 1000 ml
lemon - 1 pc.
ground red pepper - 0.3 tsp.
salt - 1.5 tsp.

Recipe 3: Turkey fillet kebab with garlic and spices

turkey fillet - 1.2 kg
ground sweet pepper - 2 tsp.
salt - 2 tsp.
dried granulated garlic - 2 tsp.
oregano - 1 tsp.
white dry wine- 1 glass
vegetable oil - 20 ml

Cut 1.2 kg of turkey fillet into cubes with a side of 3-4 cm and place in a pan for marinating.

Add 2 tsp to them. ground sweet pepper, salt and dried granulated garlic, as well as 1 tsp. oregano.

Pour in a glass of good dry white wine, mix everything thoroughly and leave the turkey to marinate for 3-4 hours.

In the meantime, we light the grill, bring the firewood to the state of coals, wait until a whitish coating appears on the latter, thread the marinated turkey onto skewers, grease it with vegetable oil (about 20 ml) and fry until golden brown while constantly turning.

Recipe 4: delicious turkey kebab in wine marinade

Turkey kebab can be eaten even by those who are on a diet and watch their diet. proper nutrition. The meat should be marinated first. Turkey goes well with white wine, so marinate the meat in dry white wine for 2-4 hours.

Turkey fillet - 1.5-2 kilograms
Onions - 2-3 pieces
Dry white wine - 100 grams
Greens - 20-30 Grams
Adjika - 100 Grams
Salt - To taste

Cut the fillet into large pieces. Separately chop the onion into rings.

Place the chopped fillet in a deep container, add the onion and wine. Salt and season to taste. Leave to marinate for at least 2 hours.

We string the meat onto skewers in the usual way, and then fry it over coals.

If you don’t have time to marinate the kebab, you can fry it immediately, only then pour the marinade over it while frying.

Before serving, you can decorate the kebab with herbs and serve it with your favorite sauce.

Recipe 5: Garlic marinade for turkey skewers

Turkey fillet - 1.5 kg;
Garlic - 4-5 cloves;
Vegetable oil - 3 tbsp. spoons;
Spices for the marinade (½ teaspoon each): hops-suneli, adjika, paprika, black pepper;
Salt - to taste.

Wash a piece of turkey fillet well, trim off unnecessary films and veins. Cut the bird into small (if possible identical) portions.

We are preparing the most delicious marinade, to soak turkey skewers in it. Chop the garlic cloves with a knife, or crush them using a garlic press (another option is to grate them on a fine grater)

Place the garlic in a cup and add about 3 tablespoons vegetable oil. Oil is needed in the marinade to bind salt, garlic and spices, so we need just enough of it to end up with a thick paste of spices and garlic.

Pour half a teaspoon of hops-suneli, adjika, paprika spices into the marinade, add salt to taste to the marinade (about 1 teaspoon).

Completes the composition of spices in our turkey barbecue marinade - half a teaspoon of black ground pepper. After adding black pepper to the marinade, mix the contents of the cup thoroughly and let the mixture sit for 10 minutes so that the oil is saturated with the aroma of garlic and spices.

Mix the marinade thoroughly with the meat with your hands, let the turkey marinate for 2-3 hours, after which the pieces of turkey are strung on skewers like a regular kebab.

And they go to bake on the grill. It is very important that the coals over which we are going to bake the turkey kebab give even heat.

After about two to three minutes from the moment the turkey kebab begins to bake over the coals, the kebab is turned over for the first time.

After which, the kebab is turned over as needed. The turkey is roasted over coals until fully cooked no more than 10-12 minutes; if you cook the bird further, the kebab can be burned, or it will turn out dry.

Recipe 6: tender turkey kebab in the oven on skewers

Turkey fillet – 800g;
Smoked brisket – 150g;

For the marinade:

Mayonnaise - 5g;
Garlic - 1 clove;
Lemon – 1 pc.;
Onions – 1 pc.;
Soy sauce – 2 tablespoons;
Horseradish (ready seasoning) – 1 tablespoon;
Ready mustard – 1 teaspoon;
Hot Tabasco sauce - 1 teaspoon;
Dill greens – 1 bunch;
Salt;
Pepper - to taste.

To prepare a turkey shish kebab recipe in the oven, start by rinsing the turkey fillet well with water and cutting into large cubes.

Cut the lemon into small cubes.

Peel the onion and cut into small cubes.

Place the turkey fillet in a large bowl, add lemon and onion to the meat.

Peel the garlic and pass through a press, add the garlic to the meat.

Add to marinade spicy sauce"Tabasco".

Chop the dill and also add it to the meat.

Finally, add mayonnaise.

Knead the meat in the marinade, cover the cup cling film and put it in the refrigerator for eight hours.
When the meat is marinated, cut the smoked brisket into slices.

Place turkey pieces on wet wooden skewers, alternating each piece of turkey with a piece of smoked brisket.

Arrange skewers on turkey skewers with smoked brisket on a baking sheet, bake at 250 degrees for no more than 15 minutes until golden brown.

Recipe 7: Turkey kebab with pineapple (with photos step by step)

turkey fillet – 800 g,
pineapples (canned) – 600 g,
mustard (Dijon) – 1 tbsp. l.,
olive oil – 3 tsp,
salt - to taste,
spices - to taste.

Soak the skewers in a bowl of water for 20 minutes.

Cut the turkey fillet into medium equal pieces.

Mix with spices and mustard, add salt and marinate for half an hour.

Cut the pineapple rings into 6 slices.

Thread the marinated meat and pineapple slices onto skewers, alternately.

Place the prepared ingredients on a baking sheet with foil, greased with olive oil, and place in the oven, preheated to 180 degrees for 10 minutes.

Turn the kebabs over to the other side, pour over the juice and bake for 7 minutes until done.

Serve the dish hot, with tomato or cranberry sauce and fresh vegetables. Bon appetit!

Recipe 8: Turkey kebab with mayonnaise (with photo)

turkey breast
seasonings
mayonnaise
pepper, salt
sunflower oil

We cut the meat. This meat itself is a little dry, so we cut the pieces into larger pieces.

Grind (just grind, not cut) the onion in a blender.

Onions are something that cannot spoil the kebab - you need a lot of it. Finely ground onions produce a lot of juice, which greatly affects the subsequent taste of the kebab.

Be sure to: add sunflower oil (this is what gives it juiciness) and mayonnaise.

Mix everything thoroughly.

Leave in the refrigerator for 3-4 hours or overnight.

Take your time with the coals: let them burn very well, they should be covered with a white coating over the entire surface - this means that the coal is ready. The distance between the coal and the meat should not exceed 10 cm (approximately 3-4 fingers). First, the meat must receive a “fiery blow”, i.e. close. Therefore, we put the skewers on the grill and wait until the meat is lightly fried. Turn it over and do the same with the other side.