How nice it is to taste a piece of fragrant barbecue during outdoor recreation. Juicy meat with the smell of haze tempts and awakens the appetite. It is impossible to refuse it. Is it possible to cook this dish not only from pork and lamb? Can I use dietary chicken or turkey meat for its preparation?
Cooking turkey kebab
The meat for the kebab does not have to be pork or lamb. Turkey can be a great alternative. This poultry is quite fatty. Therefore, turkey kebabs are very juicy and tender.
It should be remembered that the loin of the turkey is more juicy, the breast is dry. Therefore, each of these parts requires a different marinade method.
Turkey sirloin shashlik
Ingredients:
- turkey sirloin - 1 kilogram;
- onions - 2-3 heads;
- rosemary (dry) - 1 teaspoon;
- black pepper (hammers) - 1 teaspoon;
- basil (purple) - 1 sprig;
- lemon - 1 piece;
- salt - 1 teaspoon.
The washed turkey meat is separated from the bones and cut into portions for barbecue. Onions are cut into large rings. Basil is ground. In a small bowl, prepare the sauce for the marinade. To do this, squeeze the juice of one lemon, add salt, ground black pepper, chopped basil and rosemary. All are mixed.
A layer of onion rings is placed in a saucepan for marinating meat. Then each piece of meat is dipped in a marinade and spices are lightly rubbed into it. Lay in layers in a saucepan on top of the onion. Each layer of meat is covered with onions on top. Layers alternate until all products run out. All are poured on top with the remnants of the marinade. In this state, the meat should be left for 8-10 hours. You can start frying earlier if you wish, but longer marinating will allow the meat to cook faster and tastier.
You can fry a kebab in any way: on the grill, in an electric BBQ grill or just in a frying pan.
Turkey breast kebab
Since the meat of the breast is harder and drier, the marinade needs to be made in such a way that it compensates for the lack of fat. To prepare this type of kebab, you must take:
- turkey breast - 1-1.5 kilograms;
- mayonnaise (olive) - 200 grams;
- onions - 2-3 heads;
- spices - optional;
- tomatoes (fresh) - 6-7 pieces.
Turkey meat can be replaced with chicken by taking similar parts. In this case, it will take less time to cook the kebab, since the chicken is not so tough.
The breast is cut into portions for barbecue. Spread in a saucepan in layers, alternating with onions. Pour all over with mayonnaise. You can mix everything if you want. Leave to marinate for 5-6 hours. Ready marinated pieces are strung on a skewer, alternating with circles of fresh tomato and onions. Fry in any way suggested above. The finished kebab should be soft, juicy and well nibbled.
Marinade can replace fatty kefir or yogurt. In this case, the meat will turn out to be softer due to the special properties of these products.
The fried chunks can be served hot by removing them from the skewers and sprinkling with fresh herbs. At a picnic, you can, if you wish, have a kebab directly from the skewer, carefully removing one piece at a time. So this dish seems more appetizing. It can be recommended to serve dry red wine with it.
