Turkey has long ceased to be exotic in our menu; large poultry often substitutes other varieties with their meat in quite familiar recipes. Large pieces of fillet or chopped hips are used for frying and goulash. From turkey it turns out a very tasty pilaf, and from minced meat cutlets, cabbage rolls and dumplings.
Could, of course, our talented housewives not appreciate this bird and as a barbecue. Turkey meat, after appropriate marinating, can compete with any other type of meat. In our selection of turkey kebabs, the most delicious marinade is prepared quite simply, with a choice of wine, vinegar, lemon and spices.
General principles for the preparation of barbecue from turkey and the most delicious marinade to it
• Whatever part of the turkey you decide to make barbecue, the main thing is the appropriate selection of meat. It should not be frozen, such a kebab will turn out to be dry and hard.
• Any part of the carcass must be marinated before cooking on charcoal. It helps to make slightly harsh and dry turkey meat more juicy, tender and tasty.
• The meat is soaked in the marinade, at the very beginning of the preparation of the kebab, after washing and cutting into pieces.
• Most marinades are prepared using food acids (lemon juice or vinegar), they add vegetable oils containing emollient enzymes (olive, sunflower, sesame, etc.).
• The main taste of the kebab is added to the herbs, vegetables, spices, and various sauces added to the marinade.
• Skewers of turkey fillet are prepared, mainly strung on skewers made of wood, soaked in water or on thin metal skewers. Other parts of the carcass should preferably be fried on a special grill. It must be clean and well-oiled with vegetable fat. Spread the meat on a hot grill, it is better to lubricate it with oil only hot.
• Pieces of turkey meat should be strung on skewers so that it does not hang down. Otherwise, such “hanging” pieces will quickly burn out. When frying on a wire rack, the turkey meat is spread upside down and first fry the lower part.
• For the preparation of barbecue, it is best to take birch, linden, oak or any other coals from deciduous, best fruit trees. Coniferous, with resinous wood, will give the kebab a characteristic aftertaste that cannot be killed with any sauces.
Turkey kebab: the most delicious marinade with soy sauce - "Special"
Ingredients:
• two kilos of turkey fillet;
• two medium zucchini;
• six heads of red onions;
• two sweet peppers;
• potato - 6 medium-sized tubers;
• eight tablespoons of high-quality rust. oils;
• two teaspoons of lemon juice.
In the marinade:
• half a glass of sesame oil;
• a glass of dark soy sauce;
• two tablespoons of chopped fresh ginger;
• three large cloves of garlic.
Cooking method:
1. Mix soy sauce with sesame oil. Add chopped ginger, crushed garlic and stir well the marinade.
2. Cut the turkey meat in equal portions and pour the cooked marinade. Cover, put in the refrigerator for at least six hours.
3. Cut the potato with zucchini into large circles, chop the onion rings.
4. Mix lemon juice with olive oil, slightly salt the mixture, pepper to taste and pour chopped vegetables in the prepared sauce for half an hour.
5. Pieces of meat and vegetables string on skewers so that the meat is between pieces of bell pepper, and fry until cooked on charcoal.
Turkey kebab: the most delicious marinade with honey - "Summer"
Ingredients:
• fillet (turkey breast) - 700 grams;
• three table. tablespoons of fresh coriander (cilantro);
• four pods (green) - cardamom;
• 2.5 tbsp. tablespoons of honey;
• two large lemons;
• cherry tomatoes - 30 pcs.
Cooking method:
1. Mix honey with olive oil. Add finely shredded lemon zest and freshly squeezed lemon juice. Put chopped cardamom seeds, finely chopped coriander, season with black pepper and mix well.
2. Release the turkey from the skin, if any, and cut into small symmetrical pieces. Pour the meat with marinade, stir well and place, covered, for three hours in the refrigerator.
3. Pour wooden skewers with cold water for half an hour. Then string on them slices of turkey fillet, alternating meat with halves of Cherry.
4. Fry over charcoal, constantly greasing the skewers with marinade.
Turkey kebab: the most delicious marinade on dark beer with honey
Ingredients:
• one and a half kilograms of turkey hips;
• half a glass of honey;
• three cloves of garlic;
• half a bottle of dark beer;
• a teaspoon of dry mustard;
• table. a spoonful of aromatic vegetable oil.
In the sauce:
• 1/2 glass jar of thick tomato;
• onion head;
• garlic - 2 teeth;
• salt, sugar, herbs - to taste.
Cooking method:
1. Thoroughly rinse turkey thighs, dry, chop in portions and salt well.
2. Then grate the meat on all sides with crushed garlic and put in the pan selected for pickling.
3. Pour dark beer into a separate bowl and mix it with honey. Add dry mustard, spices, vegetable oil. Stir the marinade thoroughly and pour the hips overnight.
4. To make tomato sauce, dilute the tomato paste with a little water. Adjust the taste of the sauce by adding granulated sugar and salt, pepper to taste and bring to a boil. Mix lightly cooled tomato sauce with chopped herbs, crushed garlic and chopped onion.
5. Place the pickled hips on a warm, well-oiled wire rack and bake until cooked on both sides on charcoal. Serve with hot tomato sauce.
Kebab from turkey: the most delicious marinade for wings - "Spicy"
Ingredients:
• turkey wings - 12 pieces;
• a glass of high quality vegetable oil;
• four cloves of older garlic;
• tablespoon of chopped paprika;
• a spoon of crushed caraway seeds;
• 1 tbsp. l finely grated lemon peel;
• a spoonful of ground turmeric and coriander seeds;
• ground Chili pepper - 2 tsp;
• two tablespoons of curry.
Cooking method:
1. Pour oil into a pan and squeeze garlic into it with a press. Add the grated lemon zest, turmeric, chili pepper, curry, coriander, caraway seeds, paprika and stir well.
2. Dip the washed and slightly dried turkey wings into the marinade and leave for three hours in the refrigerator.
3. Then put the wings on the wire rack and bake until cooked, constantly turning it over. Such wings can also be prepared on the grill. It will turn out no less tasty.
Turkey kebab: the most delicious marinade with dry wine - Ladies'
Ingredients:
• 800 gr. fresh turkey fillet;
• two large onions;
• ripe tomatoes - 800 gr.;
• hand-ground pepper - 5 grams;
• 150 ml of dry wine;
• tea a spoonful of crushed garlic;
• a bunch of fresh green cilantro.
Cooking method:
1. Rinse the fillet thoroughly, dry it slightly by patting it with a towel, and cut into pieces of any size.
2. Put the meat in a glass dish. Add half rings of onion, ground pepper and salt to taste. Pour in dry wine and mix well and leave the meat in the marinade for two hours.
3. Stringing on skewers, mixed with pieces of turkey, string and tomato rings.
4. Bake kebab on charcoal, systematically turning over skewers and pouring meat with marinade.
5. Serve by sprinkling with chopped green cilantro and garlic crushed with garlic press.
Kebab from turkey: the most delicious marinade: "Double, in Siberian"
Ingredients:
• two kilos of turkey (fillet or thighs);
• 20 gr. black pepper peas;
• a kilo of white onion;
• 10 gr. bay leaf;
• one small lemon;
• 200 gr. good thick tomato;
• 100 ml of 6% table vinegar;
• half a glass of white sour wine;
• table salt, red, chopped pepper.
Cooking method:
1. If you are going to cook kebabs from your hips, chop them into 2-3 parts. Cut the fillet into pieces.
2. At the bottom of the cooked dishes, pour a layer of black pepper with peas, lay bay leaves on it. Then lay a layer of onion rings, and lay the prepared meat on it.
3. Salt the turkey, season with red pepper and put the onion layer again, put the meat on it again, etc.
4. Each meat layer must be slightly salted and sprinkled with red pepper.
5. On the last onion layer, lay the lavrushka and grease everything with tomato paste and pour vinegar.
6. Cover the contents of the container with a large plate and place under the oppression for eight hours.
7. Squeeze out all the liquid, and transfer the pulp to another dish, removing all the peas and lavrushka.
8. Pour the meat with dry wine mixed with freshly squeezed lemon juice and let stand in a new marinade for about forty minutes.
9. Fry like a regular barbecue.
Turkey kebab: the most delicious marinade with red wine - "Bordeaux"
Ingredients:
• one kilogram of turkey fillet;
• five large onions;
• 1 kg ripe tomatoes;
• a glass of Cabernet, Isabella or similar red, dry wine;
• two middle cloves of garlic.
Cooking method:
1. Rinse the turkey fillet with running cold water and cut into small pieces. Lightly beat off each piece of meat with a culinary hammer.
2. Transfer the onion sliced into rings into a large bowl, and squeeze the garlic in a special press. Pour in the wine, add salt, pepper, put the pieces of turkey fillet and mix well, slightly pressing the onion with your hands.
3. After four hours, string the marinated meat onto skewers and fry over the hot coals, systematically turning over.
4. Finely chop the greens, bake the tomatoes on the grill and serve to the already prepared kebab from turkey.
Turkey kebab - cooking tips and tricks
• The freshness of turkey meat can be determined by its color. The darker it is, the bird is older and denser than meat fiber, therefore, the dish will turn out to be tough.
• Fresh turkey has a rounded breast with a creamy skin tone. It has a slightly sweet smell.
• Marinate turkey only in glass, enamelled or plastic dishes. Such containers do not oxidize in contact with acids.
• You can also pickle a bird in a tight bag. Only it will need to be shaken periodically. This method is also convenient because after a picnic there will be no dirty greasy dishes.
• Add vinegar to the marinade very carefully. Excessive amounts of it can harm tender turkey meat, making the kebab too stiff.
• Table vinegar is ideally replaced with wine or fruit. Very often, lemon juice is used instead.
• When preparing marinade with onions, some of it can be added in crushed form, and it is advisable to slightly crush the rings. Onion juice remarkably softens the coarse turkey meat and gives it a peculiar flavor.
• It would be ideal if you knead onions together with turkey meat laid in it, trying to knead as thoroughly as possible so that the juice completely saturates it.
• Before stringing on skewers or laying on a wire rack, pat the pieces of meat from the remaining marinade properly. Dripping liquid will provoke a fire of coal, and the kebab may char.
