The most delicious marinade for turkey skewers to keep the meat soft. Turkey skewers marinade recipe

Turkey Shish Kebab - General Cooking Principles

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

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

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 off the veins from it, put it in a saucepan. Add coarsely chopped onion, mix with salt and pepper. Squeeze 1 lemon into the pan, mix thoroughly again and leave for 6 hours. This is one of the classic turkey kebab marinade recipes, in fact there are many more of them - based on wine, kefir, mineral water, etc.

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

Recipe 1: Spicy Turkey Skewers

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

Ingredients

1.5 kg of turkey thighs;

5 garlic cloves;

Half a teaspoon of oil;

Half a teaspoon of suneli hops;

Half a teaspoon of adjika;

Half a teaspoon of paprika;

Half a teaspoon of black pepper;

Cooking method

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

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

Recipe 2: Turkey Skewers with Sesame Skewers

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

Ingredients

Half a kilo of turkey breast;

3 tablespoons of oil and soy sauce;

1.5 tablespoons of white sesame seeds.

Cooking method

Wash and pat the turkey breast dry with paper towels to remove excess moisture. Remove the film, veins, then cut into pieces of 3 centimeters. Put in a saucepan, drizzle with oil and soy sauce. Stir so that all pieces of meat are evenly covered with a mixture of oil and sauce, leave for 1 hour. For a while, while the turkey is marinating, put the skewers in 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 Shish Kebab in Kefir Marinade

The highlight of this dish is kefir-based marinade. The turkey cooked in this way is especially tender and juicy.

Ingredients

Turkey thighs - 1.8 kg;

Onion turnip - 4 pcs.;

Kefir - 2 cups;

Sweet pepper - 2 pcs.;

Tomato puree - 2 tbsp. l.;

A mixture of peppers;

Lavrushka;

Cooking method

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

Recipe 4: Turkey Shish Kebab in Mayonnaise in Air Grill

A barbecue recipe for which you do not need to go out into nature - just have an air grill at home. Due to mayonnaise, the dish ceases to be dietary, but acquires new taste qualities.

Ingredients

1 kg of turkey breast;

1 head of turnip;

Italian herbs;

Black ground pepper;

Cooking method

Rinse and dry the turkey fillet with a paper towel, remove the film and veins. Cut the meat into pieces 3 centimeters thick, put them in a saucepan, salt, add spices. Chop the onion and pour over the turkey, pour in the mayonnaise, 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 the skewers on the upper and middle grates. Then raise the temperature to 200 degrees and cook for another 10 minutes.

Recipe 5: Turkey Kebab in Wine Marinade

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

Ingredients

1.5 kg of turkey thighs;

300 g bacon;

6 bulbs;

3 tablespoons of olive oil and dry red wine;

Half a teaspoon of salt;

10 peas from a mixture of peppers;

1 teaspoon dried basil;

1 tablespoon of ground paprika and sesame seeds;

Half teaspoon crushed red pepper.

Cooking method

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

Recipe 6: Oven turkey skewers

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

Ingredients

650 g turkey breast;

2 tablespoons of soy sauce and vegetable oil;

1 tablespoon of homemade horseradish;

1 teaspoon mustard;

Cooking method

Cut the washed meat into cubes of 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. Add pieces of turkey to a bowl with cooked marinade, cover - for example, with a plate, hold for 5 hours in the refrigerator. Soak the skewers in water an hour before cooking.

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

Recipe 7: Turkey and Vegetable Skewers

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

Ingredients

Turkey thighs - 1 kg;

Zucchini - 1 pc.;

Peppers of different colors - 2 pcs.;

New potatoes and onions - 3 pcs.;

Oil - 4 tbsp. l;

Freshly squeezed lemon juice - 1 tsp.

Sesame oil - 0.25 cups;

Apple juice - half a glass;

Chopped garlic and ginger - 1 tablespoon each;

Ground black pepper - 1 teaspoon.

Cooking method

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

Cut peppers and zucchini into large pieces, new 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 leave for about half an hour.

Thread meat and vegetables onto skewers, alternating between them. Grill the turkey skewers for about 15 minutes, turning the skewers regularly.

Recipe 8: Asian Marinade for Turkey Skewers

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

Ingredients

2 tablespoons of honey;

3 garlic cloves;

Half a teaspoon of minced ginger;

Half a teaspoon of soy sauce;

Cooking method

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

Recipe 9: Fragrant marinade for turkey skewers

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

Ingredients

Cinnamon, zira, ground pepper - 1 teaspoon each;

Turnip onion - 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. Add the prepared oil with spices and onion to the pan to the chopped turkey. It is necessary to insist the meat in this marinade for 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 Skewers - Tricks and Helpful Tips

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

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 a number of other advantages: it is simple and quick to prepare, relatively inexpensive, and has a pleasant taste. Therefore, it makes sense, when arranging a picnic in nature, to give preference to this particular type of meat. Of course, marinades for turkey skewers are different from marinades for pork, but they are not difficult to prepare. The recipes and culinary secrets collected in this material will help you with this.

Culinary Secrets

Any meat should be marinated for frying on coals. And the turkey is no exception. Even though turkey meat is quite tender, when fried, it will turn into hard and dry pieces that cannot be chewed without being marinated. For this reason, the meat marinating step is very important. Knowing a few culinary secrets will help to do everything right.

You should not take a frozen product for barbecue. When defrosting, meat will inevitably lose some of its moisture. When frying on coals, this can play a fatal role.
You can salt the turkey only half an hour before cooking. Salt is known to draw liquid out of food. If the meat is salted immediately, it will become dry.
Before marinating the turkey, it must be washed, dried and cut into pieces of 5 cm each (of course, approximately).
How much to marinate 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 foods, it is unacceptable to use aluminum containers for pickling: aluminum oxidizes, releasing harmful substances.
If you put oppression on the turkey container, the meat will marinate faster.

Agree, it will not be difficult to apply these rules in practice. Meanwhile, they will ensure the preparation of delicious, soft and juicy kebab from turkey. It remains only to choose the right recipe.

Marinade on kefir for turkey barbecue

What do you need:

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

How to pickle:

Cut the turkey ready for marinating.
Rub the resulting pieces with seasoning.
Peppers, peeled from seeds, cut into squares about 4 cm in size.
Cut the onion into thin half rings.
Mix vegetables with meat.
Dilute the tomato paste with kefir and pour the turkey with this mixture.
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 barbecue will turn out not only tasty, but also very bright and appetizing.

Marinade with mayonnaise for turkey skewers

What do you need:

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

How to cook:

Mix mayonnaise with spices and vinegar. You do not need to salt the sauce - there is enough salt in the mayonnaise itself.
Cut the onion into thin half rings. After kneading it with your hands so that it starts up the juice, put it in mayonnaise and stir the sauce again.
Place the turkey in the sauce and mix well with your hands. It is necessary that the sauce covers each piece.

Marinate the turkey in mayonnaise for 3 hours. Thanks to mayonnaise, lean turkey meat is very juicy. The above marinade recipe for poultry skewers is one of the most successful.

Marinade with lemon and soy sauce

What do you need:

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

How to cook:

Grate the turkey cut into 4-5 cm pieces with dried marjoram and spices.
Onion cut into small pieces. Give it a shake to release the juice.
Squeeze lemon juice into a container with onions, pour in a couple of tablespoons of soy sauce, stir.
Pour the marinade into the bowl with the meat. Toss the meat with your hands so that the marinade covers each piece.

Salt the meat. Pickled according to this recipe 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 marinade on kvass

What do you need:

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

How to cook:

Wash and pat the turkey dry with a paper towel. Cut into pieces of 4-5 cm.
Cut the onion pepper into thin half rings, remember them with your hands, mixing.
Mix vegetables with meat, pre-seasoning it.
I melted the honey. Dissolve it in kvass.
Pour the turkey pieces with this unusual marinade. Install oppression and put in the refrigerator. Marinate 2-4 hours.

This recipe will come in handy if you want to cook barbecue from any bird, including chicken.

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

When preparing turkey skewers, the main task will be to make the most delicious marinade so that the meat is soft.

Turkey is considered dietary meat, and kebab from it certainly will not be heavy, compared to the same pork.

But, at the same time, turkey meat on the grill will turn out to be quite juicy and very satisfying.

Marinades for turkey skewers are diverse, so choosing a recipe to your taste is not difficult.

You should not take frozen meat for any barbecue, because when it is defrosted, its structure is disturbed, the product loses some of its moisture, and the finished dish will be less juicy.

Which part of the bird to choose - drumstick, thigh, breast, wings, is already a matter of taste.

Cut the turkey on the barbecue should be medium-sized pieces - about 5 cm, so that they have time to fry and remain juicy.

Marinating turkey meat before cooking is highly desirable so that it does not become too tough after grilling.

This is done from 2 to 8 hours and depends on the size of the pieces and on the composition of the marinade.

If you marinate a turkey under oppression, and even more so in a marinator, then the marinating time can be reduced.

You need to salt the kebab almost before cooking, because salt draws liquid from the food, and the meat can turn out dry.

How long to fry turkey skewers? If you are cooking turkey fillet skewers, then this is done very quickly.

A sign of almost complete readiness is the juice dripping from the pieces. Therefore, as soon as it begins to flow out, there is a possibility of overdrying.

Do not keep the kebab on fire for too long, 10-12 minutes is enough with frequent turning.

Turkey barbecue recipe can be supplemented with vegetables: eggplant, bell pepper, tomatoes.

Any sauces go well with turkey - both the spiciest and the sweetest.

Especially delicious turkey with sour berry sauces - cranberry, lingonberry. Salsa is good too.

You can also serve it with fresh vegetables and herbs, pita bread or homemade bread, baked potatoes - everything that is usually taken for a picnic.

Turkey skewers with mayonnaise and vinegar

Ingredients:

turkey fillet - 2 kg
mayonnaise - 300 ml
vinegar 9% - 50 ml
onion - 0.5 kg
seasoning for barbecue with salt - to taste

How to cook turkey skewers:

1. Rinse the turkey fillet, pat dry and cut into suitable pieces.

2. Mix mayonnaise, vinegar and seasoning in a large bowl.

3. Peel the onion and cut into thin half rings. Put in mayonnaise and mix.

4. Add the meat to the bowl and stir it with your hands so that the sauce covers each piece.

5. Keep the turkey in the marinade for 3-4 hours.

Turkey barbecue marinade with lemon juice and soy sauce

Ingredients:

2 kg turkey meat
2 lemons
100 ml soy sauce
half a kilo of onion
marjoram
ground black pepper

Turkey barbecue recipe:

1. Prepare the turkey meat and cut it into 4-5 cm pieces.

2. Mix pepper with marjoram, rub the pieces with spices.

3. Peel the onion and chop it finely.

4. Squeeze out the lemon juice, grate about a teaspoon of zest and mix with the juice.

5. Add soy sauce and chopped onion. Mix with meat.

6. Cover the bowl with a plate and place under pressure for 3-4 hours in the refrigerator.

Turkey meat on the grill in mineral water

Soda makes the meat tender, leaves all the juices, flavors and vitamins inside, and also serves as a kind of “conductor”, helping seasonings to penetrate inside.

Ingredients:

turkey
onion
highly carbonated mineral water
salt and spices

Cooking turkey skewers:

1. Cut the meat into desired pieces.

2. Cut the onion into thick rings or slices, like an orange.

By the way, putting onion slices on a skewer is much more convenient.

3. Place the meat and onions in a bowl, layering and sprinkling each layer with salt and seasonings.

4. Top with mineral water and leave for 2-3 hours.

In the warm season (and not only), and especially during outdoor recreation, we often fry shish kebabs. Everyone has personal preferences when it comes to meat selection and marinade recipes. If you think that beef kebab is tough, and pork 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 to be very juicy, soft, tasty. About what types of marinade exist and the subtleties of preparing this dish, read below.

How to cook turkey skewers

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

Use only fresh or chilled turkey for barbecue. When defrosting meat, the structure of the fibers is disturbed, part of the liquid leaves, which leads to dryness of the finished dish.
Cut the poultry meat into portions, with an average side size of 5 cm. Such a kebab will not burn, but it will acquire an appetizing crust, fry well inside, while maintaining juiciness.
Prepared meat must be marinated, this will take from 2 to 8 hours (depending on the size of the pieces, the chosen marinade). As a result, the turkey is soaked in sauce and acid contained in it, which prevents the protein from coagulating during frying. This way your meat won't get tough.
There are many recipes for marinade for turkey kebab: on kefir, wine, mayonnaise, lemon juice, soy sauce, kvass, honey, etc. Most of them contain acidic foods necessary to prevent protein clotting. Due to the presence of acid, it is not recommended to marinate meat in aluminum dishes in order to avoid oxidation of the products.
You can cook turkey shish kebab in a regular frying pan, grill pan and in the oven, but meat fried on coals turns out to be especially tasty and aromatic.

Turkey barbecue recipe

Regardless of which part of the carcass and marinade for turkey skewers you choose, the further process of its preparation is the same for all recipes: the meat is strung on skewers or laid out on a barbecue grill (pan, baking sheet) and fried until tender. For better taste and juiciness of the dish, vegetables and mushrooms are placed between the meat pieces. The main thing in the process of cooking barbecue is to observe the proportions of the ingredients, clearly maintain the marinating time and turn the meat over in time so that it is evenly fried and does not dry out.

In the oven

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

Oven turkey skewers are marinated in a sauce with the addition of spicy mustard, soy sauce and wine vinegar. These components make the taste of the finished dish more piquant, unusual. If you do not find wine vinegar at home, replace it with apple or regular table vinegar. It is better to use liquid honey for marinade, but if this is not the case, just melt the candied product in a water bath or in a microwave.

Ingredients:

turkey - 1.5 kg;
soy sauce - 0.11 l;
mustard (hot, 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 into even-sized pieces.
Prepare the sauce by mixing honey with vinegar, soy sauce, oil, mustard and squeezed garlic until smooth.
Mix the meat with the sauce, marinate in the refrigerator for 3 hours.
Soak wooden skewers for barbecue in water for 1.5 hours.
Peel the pepper from the stalk, seeds, cut into slices equal in width with the meat.
Thread the turkey onto skewers, alternating with pepper. Carefully place the skewers over a deep baking sheet so that their ends rest on the sides. Pour a little water on 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.
Servings: 3-4 persons.
Calorie content of the dish: 226 kcal / 100 g.
Purpose: lunch, dinner.
Cuisine: international.
Difficulty: easy.

Shashlik cooked according to this recipe is a complete dish that does not need a side dish. In addition to meat, it has a lot of vegetables, which are also marinated and baked on the grill. Such food can only be supplemented 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 (young) - 3 pcs.;
oil (olive) - 4 tbsp. l.;
lemon juice, black pepper - 1 tsp each;
oil (sesame) - ¼ st.;
soy sauce, apple juice - ½ tbsp each;
garlic, ginger (chopped) - 1 tbsp. l.

Cooking method:

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

Turkey breast skewers 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 going to cook turkey fillet skewers, use mayonnaise and regular vinegar for the marinade. This is one of the simplest but most delicious sauces that allows you to get juicy, soft meat. Do not add salt, as it is present in both mayonnaise and barbecue seasoning. It is better to serve salt separately ..

Ingredients:

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

Cooking method:

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

From 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.

Barbecue marinated in alcohol acquires a piquant flavor and spicy aroma. When choosing such a recipe, give preference to homemade wine. If not, buy any inexpensive wine of your choice. Experienced chefs advise taking dry, and white or red is not important. The marinade based on beer (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 marinating container. If alcohol is sweet, squeeze lemon juice.
Add onion, chopped rings, seasonings, mix.
Put the fillet cut into pieces into the mixture. Leave in the refrigerator for 2 hours.
Put on a barbecue grill, grill on the grill until cooked.

With kefir

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

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

Ingredients:

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

Cooking method:

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

With mineral water

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

Barbecue marinated in mineral water is very soft, tender and literally melts in your mouth. Soda impregnates meat fibers, promotes the penetration of spices, seasonings, preservation of juices, vitamins, 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;
onion (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 into large pieces, peeled onion into half rings.
Mix with two types of pepper, salt, basil, lemon juice. Stir.
Cover the container with cling film and leave at room temperature for 2 hours.
Pour in the mineral water, mix thoroughly again and refrigerate for 8-10 hours.
Thread the kebab onto skewers, alternating with the onion rings. Cook on the grill, flipping 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.

A marinade with soy sauce and lemon juice gives the turkey skewers an amazing flavor and citrus aroma. Onions can be completely chopped into small pieces, but experienced chefs recommend passing part of it through a meat grinder. So the meat will be better softened and become much juicier. The number of lemons can be varied at your discretion.

Ingredients:

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

Cooking method:

Wash the meat, dry it, cut into equal pieces.
Mix marjoram with pepper, sprinkle over turkey, mix.
Peel the onions, 2 - finely chop, 3 - twist through a meat grinder or puree with a blender.
Remove the zest from the lemons, then cut in half, squeeze out the juice.
Mix juice and zest with oil, soy sauce, onion.
Marinate the turkey in the mixture, cover with a flat plate, place a press on top. Leave in the cold for 2-4 hours.
Lay on a barbecue grill, fry until cooked on the grill.

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 earthy vinegar, wine and lemon juice. The meat acquires interesting flavors depending on the spices present in kvass. Add seasonings at your discretion, but it is advisable not to overdo it with this. Limit yourself to black pepper (ground and peas), bay leaves 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, spices.

Cooking method:

Wash the bird, dry it, cut into equal pieces.
Peel the vegetables, cut into rings, melt the honey, if necessary.
Toss the turkey with vegetable rings, honey, salt and seasonings. Pour kvass, put in the cold for 2-4 hours.
Fry the kebab on the grill until cooked, periodically turning the skewers.

The basics of cooking delicious barbecue

The process of preparing a 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 meat in glass, ceramic, enameled dishes. The aluminum container will react with the acid present in the sauce, and the dish will acquire a specific flavor and become saturated with harmful substances.
Cut the turkey into pieces of the same size, otherwise, during the heat treatment, some will burn and 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.
Salt food immediately before frying to keep the maximum amount of liquid inside the meat.
Don't go overboard with the amount of acidic foods in the marinating sauce, or the turkey will turn out tough.

Video

The long-awaited spring has finally come, and it is tempting to transfer friendly gatherings from stuffy and cramped cafes to nature. And what is a picnic without a fragrant, juicy barbecue? This dish is easy to prepare and is great not only as an appetizer, but also replaces a full meal.

The Internet is replete with a variety of recipes - here and pork, and chicken, and lamb, and fish steaks - just choose to your taste. We offer you to enjoy the taste of fried meat, and at the same time not cause any particular harm to the figure. It's about the turkey skewers.

Turkey is a dietary meat, its calorie content is on average only 195 kcal per 100 grams. In addition, turkey meat is a source of protein and contains very little cholesterol, so dishes from this bird are very respected by nutritionists, athletes and just those who care about the health and beauty of their own bodies.

So, we need 2 kg of turkey meat. It is better if it is a skinless breast, but the legs and wings will be no less tasty. The meat should be cut not too large, but not too small pieces - so that it is well fried, but at the same time does not dry out during cooking.

It is best to marinate turkey meat in glassware, but enameled is also suitable. In this case, it is very important that there are no chips or cracks on the dishes.

Now is the time to prepare the marinade for the turkey skewers. Choose to your taste.

Marinade on kefir

0.5 l. kefir of any fat content;
5 medium-sized onions;
100 gr. tomato paste (do not use ketchup);
2-3 red bell peppers;
salt and ground pepper - to taste

Marinade for kefir turkey skewers is prepared very quickly from simple products that are found in almost every home. Pour kefir into a container. Cut the onion and red bell pepper into large rings (then it will be easy to put them on a skewer). Add tomato paste and spices. Mix everything thoroughly. Marinate the turkey meat for 12 hours in the refrigerator.

Marinade on mineral water

0.5 l. mineral water with gas;
4-5 pcs. red onion;
5 tomatoes;
dried basil;
salt and ground pepper to taste.

In carbonated mineral water, you need to put onion cut into large rings. Add tomatoes, cut into rings 1.2-2 cm thick, as well as spices. Marinate turkey meat for at least 4 hours. Turkey shish kebab cooked with mineral water is juicy and delicate in taste.

Marinade with lemon juice

1 medium sized lemon;
50 ml. olive oil;
200 gr. soy sauce;
4-5 bulbs;
spices of your choice

One of the best marinades, which is also very simple and quick to prepare. Squeeze lemon juice into a bowl, mix it with soy sauce. Grind two onions in a blender or pass through a meat grinder, and cut three into large rings. Add spices and mix everything thoroughly. Add turkey meat, mix gently, put in a cold place for 6 hours.

Marinade on kvass

1 l. kvass (ideally cook kvass at home, see);
100 gr. honey;
5 bulbs;
3 pcs. bell pepper;
spices.

Cut off the stalk of the bell pepper, remove the seeds with a knife, rinse under water, cut the pepper into rings 1-1.5 cm thick. Add kvass, liquid honey, chopped onion rings, salt, spices. Mix all ingredients gently. Add meat, mix. After 6 hours, you can cook turkey skewers.

Whichever marinade preparation option you choose, in any case, the meat will turn out tender, juicy and very tasty. Further, the process of preparing turkey kebab is no different from the classic pork kebab recipe: pieces of meat are strung on skewers interspersed with vegetable rings and baked on hot coals for 12-15 minutes.