Turkey on the fire. Turkey barbecue

Cooking an unusual barbecue is very simple. For this purpose, it is worth taking meat that is not customary to use for such a dish. This is exactly what the turkey is about. Having once tasted a properly marinated kebab, you can stop your preferences on it forever. Moreover, this option is very useful and easy to learn, suitable for adults and children.

In this case, it is worth learning some secrets of its preparation and putting your knowledge into practice, as the next culinary masterpiece is just around the corner.

It is in the right marinade that the foundation lies. Thanks to a competent combination of products, real kebabs are obtained, which will subsequently be praised, and the owner will become proud of them. Properly selected marinade ingredients are the key to success. It is worth not only learning about each of them in more detail, but also more carefully understanding the basic qualities of turkey meat.

The benefits of turkey

About how useful this particular meat is and how to use it, there has been a lot of talk lately. In whatever dishes the turkey is used, it gives each of them special taste qualities unique to this bird. It is important to find out what is the main benefit of eating this particular product.

The calorie content of a turkey is no more than 217 kcal per 100 grams of meat. Although, if you take the legs separately, the number of calories decreases markedly and reaches 150. Consuming breast without skin, you can get no more than 80 kcal. These figures are relative, since a lot depends on how the bird was fed and how it was raised.

At various ways cooking the product, the calorie content also varies:

• Fried - 170 kcal.
• Boiled - 90 kcal.
• Grill - 190 kcal.
• Stewed - 110 kcal.
• Steam - 82 kcal.

It is important to remember that the low fat content per 100 grams of the product is not more than 1 gram. Due to the increased amount of protein content, approximately 1/5 of the total mass, it is good to consume a turkey during illnesses. For healthy eating and maintaining an ideal figure, the introduction of just such a product into the diet is simply irreplaceable.

The best marinade recipes for turkey skewers

To give this kebab special juiciness, softness and richness, you need to cook the right marinade. It is on this that the success of culinary sophistication depends. It is important to choose the right ratio of products so as not to overdo it with certain ingredients. Having considered the most popular recipes, it is recommended to opt for one of them and start cooking something new and unusual.

The number of products used for pickling is calculated for two kilograms of poultry meat.

Turkey shashlik on kefir

Wait and an affordable way to give the meat special tenderness and juiciness. And most importantly, every home has the products that make up the composition.

Ingredients:

• Kefir - half a liter.
• Yalta onion - 7 heads.
• Tomato paste - 4 tablespoons.
• Peppers - 4 fruits.

The dish is designed for 4-6 servings.

Cooking process:

1. Pour kefir into a deep bowl.

2. Add onion cut into rings to kefir.

3. Cut the pepper into wide rings and mix with the rest of the products. In the future, a vegetable prepared in this way will be easier to string on a skewer.

4. Mix spices well with tomato paste. Add to other products. Mix.

In order for the meat to turn out to be especially tender, it is preferable for it to marinate for at least one hour.

mayonnaise

When you need to prepare the bird as quickly as possible, you should resort to the simplest way to give the meat a special taste.

Ingredients:

• Mayonnaise - large package
• Onion - 6 heads.
• Vinegar essence - 2 tablespoons.

The dish is designed for 5-7 servings.

Cooking process:

2. Cut the onion into large rings. Add to mayonnaise and mix well so that juice comes out of it.

3. Pour vinegar essence into the resulting mixture and mix well.

In just half an hour, meat in such a marinade will acquire all the necessary properties and taste.

lemon marinade

The classic version of cooking meat will allow you to prepare it for the frying process in a matter of minutes and give the bird a special taste.

Ingredients:

• One large lemon.
• Grape seed oil - 2 tablespoons.
• Soy sauce - 150 milligrams.
• Onions - 6 heads.
• Spices according to taste preferences.

The dish is designed for 6 servings.

Cooking process:

1. Squeeze juice from one lemon into a deep glass or enamel container.

2. We combine grape seed oil and soy sauce with it.

3. Half of the onion must be cut into large rings, twist the remaining half in a meat grinder. Add to previous mixture.

4. Mix with spices and add meat.

In order for the barbecue not to burn during the frying process, grape seed oil is added. It prevents the appearance of burning and gives a special unusual taste.

Russian

There are not the most simple ways marinating poultry. At first glance, they seem unusual. And only having decided on an experiment, you can appreciate the whole gamut of tastes at their true worth.

Ingredients:

• Homemade kvass - 1 liter.
• Natural honey - 4 tablespoons.
• Onions - 5 heads.
• Sweet pepper - 4 pieces.
• Spices according to taste preferences.

Ingredients are for 6 servings.

Cooking process:

1. Pour kvass into enameled or cast-iron dishes.

2. Add honey, preferably liquid, mix well.

3. Onion, cut into large rings, add to kvass.

4. Pepper, cut into equal parts and place with the rest of the products. Add selected spices.

Spicy marinade real gourmets will like it, as they have not tried such turkey kebabs yet.

Barbecue on wine

We can safely say that not a single barbecue can do without such a marinade. Thanks to the special properties of this drink, you can create a unique "bouquet".

Ingredients:

• Homemade wine - half a liter.
• Lemon is one fruit.
• Onions - 5 heads.
• Black peppercorns - one package.
• Ginger root - 30 grams.
• Paprika - 20 grams.
• Dried: basil, rosemary, leek and other herbs to your liking.
• Spices according to taste preferences.

The dish is designed for 7 people.

Cooking process:

1. Pour the wine into a deep enameled container.

2.If Home wine sweet, it is necessary to give it acid with the juice of a whole lemon. When the drink is sour, then the juice will be enough from half the fruit.

3. Add the onion chopped into large rings to the wine.

4. Sprinkle with herbs, salt and peppercorns. Mix well.

Literally in a matter of minutes, the meat will acquire all the qualities it needs. At the same time, stringing it on a skewer, an excellent result can be obtained in 5-8 minutes of cooking.

The Basics of a Delicious Barbecue

The uniqueness of this kebab is that it can be cooked almost anywhere. At the same time, the taste of this dish will always be on top. True, it depends on the chosen marinade and the process of preparing the meat.

Almost any part of the bird is suitable for cooking barbecue. Although many prefer exclusively breast. It is necessary to cut the prepared meat into equal, not large, pieces. Due to the fact that the turkey cooks very quickly, it is important to prevent burning or severe dryness.

It is enough for an adult to consume about 300 grams of meat in order to get enough. Therefore, from the 2 kilograms taken into account, excellent 6-7 servings are obtained. Although a lot depends on the size of the pieces.

It is important to let the meat marinate well. Only in this case you can get an excellent result. After all, a simple fried dish can be eaten at home. And in this case, it is important that all the taste qualities of the products added to the marinade fulfill their main task.

You can string pieces of turkey alternately with vegetables. Although, in order to avoid burning, since vegetables cook much faster than meat, they should be baked on a wire rack. In this case, there will be two full meals on the mangal.

Simple yet very delicious recipes already waiting to be ready. Although there are a few more interesting options which are worth a try and give preference to one of them.

Armenian recipe

Do without the wisdom and cunning of this people, in the preparation of such culinary masterpiece, almost impossible. It is worth listening to their instructions and trying to create a real barbecue.

Ingredients:

• Turkey - half a kilogram.
• Onions - 3 heads.
• Lemon.
• Spices and salt according to taste preferences.

The dish is designed for 2 persons.

Cooking process:

1. Cut the turkey pulp into pieces 4-6 centimeters in diameter. Place in an enamel bowl.

2. Add spices. Mix.

3. Chop the onion and put it on the meat.

4. Pour the juice of one lemon over the meat.

5. Grind the remaining lemon zest on a grater, add to the turkey. Cover the container with a lid. Place in a cool place for 4-6 hours.

6. When the bird is marinated, string it on skewers and cook.

In order to make the taste of the barbecue more complete, it is worth serving it exclusively on skewers with fresh vegetables and herbs. In this case, it will be possible to get real pleasure from the cooked food.

Turkey barbecue in the oven

You can cook an excellent barbecue, like on the grill, at home. To this end, it is worth learning in more detail some tricks that you should resort to in order to convey the taste and aroma of a real barbecue.

Ingredients:

• Turkey fillet - kilogram.
• White mushrooms - half a kilogram.
• Wine vinegar - 150 grams.
• Onion - 4 heads.
• Garlic - 4 cloves.
• Basil.
• Olive oil - 2 tablespoons.
• Spices according to taste preferences.

The dish is designed for 4 persons.

Cooking process:

1. Rinse the pulp under running water. Dry. Cut into pieces with a diameter of 5-6 centimeters.

2. Place the prepared turkey in a deep enamel bowl.

3. Add spices to taste to the pulp.

4. Rinse the basil, chop and sprinkle the meat with it.

5. Pass the garlic through a press and add to the bird.

6. Cut the onion into large rings. Spread on top of the pulp.

7. Water the components wine vinegar and mix well. It is necessary that juice comes out of the onion. Place in a cool place for 40-50 minutes.

8. While marinating the turkey, prepare the mushrooms. Remove unnecessary parts and boil for at least 8 minutes in salted water.

9. Marinated meat must be carefully strung on skewers, alternating with onion rings and mushrooms.

10. Lattice from oven take it out, oil it. Place on top of skewer with strung products.

11. Heat the oven to 200 degrees. Place the barbecue grill. Insert a container down to collect excess juice.

12. The dish will be ready in about 30-40 minutes. For even cooking, it is recommended to turn the skewers every five minutes and pour over the juices that drip from the turkey.

original and healthy dish will please not only guests, but also the hostess. Serving it with greens and fresh vegetables, you can achieve a stunning result.

Important to remember

• The preparation of the marinade must be carried out exclusively in enameled or glassware, in order to avoid oxidation of the products.
• The marinating time is directly proportional to the size of the bird pieces. The larger they are, the longer the process.
• Sparkling mineral water gives special softness to shish kebab.
• To prevent stiffness of meat, add vinegar, wine, lemon juice required strictly according to the prescription. Otherwise, the dish may turn out to be too hard.

Turkey shish kebab is a dish for all occasions. With him it is pleasant to relax in nature, spend family holidays or just dine with friends. It will come in handy everywhere. The main thing is to choose the most suitable recipe for its preparation and start culinary exploits for the benefit of the stomach and for the glory of your talent.

When cooking turkey skewers, the main task will be to make the most delicious marinade to keep the meat soft.

Turkey is considered dietary meat, and the 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 ready meal 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 submit fresh vegetables and greens, lavash or homebaked bread, baked potatoes - all that is usually taken on 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.

Turkey has long ceased to be exotic in our menu, a large bird often replaces other varieties with its meat in quite familiar recipes. large pieces fillets or thighs chopped in portion sizes are used for roasts and goulash. From a turkey it turns out very delicious pilaf, and minced cutlets, cabbage rolls and dumplings.

Of course, our talented housewives could not help but appreciate this bird as a barbecue. Turkey, after appropriate pickling, can compete with any other type of meat. In our selection of turkey skewers, the most delicious marinade is prepared quite simply, with a choice of wine, vinegar, lemon and spices.

General principles for preparing turkey kebab and the most delicious marinade for it

From whatever part of the turkey you decide to make a barbecue, the main thing is the appropriate selection of meat. It should not be frozen, such a kebab will turn out dry and tough.

Any part of the carcass before cooking on the coals must be kept in the marinade. 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 barbecue, after washing and cutting into pieces.

Most marinades are made using food acids(lemon juice or vinegar), they add vegetable oils containing softening enzymes (olive, sunflower, sesame, etc.).

The main taste of shish kebab is given by spicy herbs, vegetables, spices and spices added to the marinade. various sauces.

Turkey fillet shish kebab is prepared, mainly strung on wooden skewers soaked in water or on thin metal skewers. It is advisable to fry other parts of the carcass on a special grill. It must be clean and well smeared with vegetable fat. The meat is laid out on a hot grill, it is also 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 roasting on the grill, lay the turkey skin up and fry the bottom first.

For cooking barbecue, it is best to take birch, linden, oak or any other coals from deciduous, best of all fruit trees. Coniferous, with resinous wood, will give the barbecue a characteristic flavor that cannot be interrupted by any sauces.

Turkey skewers: the most delicious marinade with soy sauce - "Special"

Ingredients:

Two kilos of turkey fillet;

Two medium zucchini;

Six heads of red onion;

Two sweet peppers;

Potato - 6 medium-sized tubers;

Eight tablespoons of quality rast. oils;

Two teaspoons of lemon juice.

For the marinade:

Half a glass of sesame oil;

A glass of dark soy sauce;

Two tablespoons chopped fresh ginger;

Three large cloves of garlic.

Cooking method:

1. Mix soy sauce with sesame oil. Add chopped ginger, crushed garlic and mix well marinade.

2. Cut the turkey meat into equal portions and pour over the prepared marinade. Cover with a lid and refrigerate for at least six hours.

3. Cut the potatoes with zucchini into large circles, chop the onion into rings.

4. Mix lemon juice with olive oil, lightly salt the mixture, pepper to taste and pour the chopped vegetables with the prepared sauce for half an hour.

5. Thread pieces of meat and vegetables on skewers so that the meat is between the pieces bell pepper, and grill until tender on the coals.

Turkey barbecue: the most delicious marinade with honey - "Summer"

Ingredients:

Fillet (turkey breast) - 700 grams;

Three table. spoons of fresh coriander (cilantro);

Four pods (green) - cardamom;

2.5 st. spoons of honey;

Two large lemons;

Cherry tomatoes - 30 pcs.

Cooking method:

1. Mix honey with olive oil. Add finely chopped lemon peel and freshly squeezed lemon juice. Put crushed cardamom seeds, finely chopped coriander, season everything with ground black pepper and mix well.

2. Remove the skin from the turkey, if any, and cut into small, symmetrical pieces. Pour the marinade over the meat, stir well and place, covered, in the refrigerator for three hours.

3. Pour wooden skewers cold water for half an hour. Then string the pieces of turkey fillet on them, alternating the meat with the cherry halves.

4. Grill over charcoal, constantly brushing the kebab with marinade.

Turkey shish kebab: the most delicious marinade on dark beer with honey

Ingredients:

One and a half kilograms of turkey thighs;

Half a glass of honey;

Three cloves of garlic;

half a bottle dark beer;

A teaspoon of dry mustard;

Table. a spoonful of fragrant vegetable oil.

To the sauce:

1/2 glass jar thick tomato;

onion head;

Garlic - 2 teeth;

Salt, sugar, herbs - to taste.

Cooking method:

1. Rinse the turkey thighs thoroughly, dry them, chop into portions and salt well.

2. Then rub the meat on all sides with crushed garlic and place in the pot chosen for marinating.

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 it over the thighs overnight.

4. To prepare the tomato sauce, dilute the tomato paste with a little water. Adjust the flavor of the sauce by adding granulated sugar and salt, pepper to taste and bring to a boil. Mix the slightly cooled tomato sauce with chopped herbs, crushed garlic and finely chopped onions.

5. Put the pickled thighs on a warm, well-oiled grill and bake until cooked on both sides on the coals. Serve hot tomato sauce.

Turkey barbecue: the most delicious marinade for wings - "Spicy"

Ingredients:

Turkey wings - 12 pieces;

A glass of high quality vegetable oil;

Four cloves of middle-aged garlic;

a tablespoon of spicy chopped paprika;

A spoonful of crushed cumin;

1 st. l. finely grated lemon peel;

A spoonful of ground turmeric and coriander seeds;

Chili pepper, ground - 2 tsp;

Two tablespoons of curry.

Cooking method:

1. Pour the oil into the pan and push the garlic into it with a press. Add grated lemon zest, turmeric, chili, curry, coriander, cumin, paprika and stir well.

2. Dip the washed and lightly dried turkey wings into the marinade and leave for three hours in the refrigerator.

3. Then put the wings on the grill and bake until cooked, constantly turning it over. These wings can also be grilled. It will be no less delicious.

Turkey shish kebab: the most delicious marinade with dry wine - "Lady's"

Ingredients:

800 gr. fresh turkey fillet;

Two large bulbs;

Ripe tomatoes - 800 gr.;

Hand-ground pepper - 5 grams;

150 ml of dry wine;

China. a spoonful of crushed garlic;

Bunch of fresh green cilantro.

Cooking method:

1. Rinse the fillet thoroughly, dry it slightly, blotting with a towel, and cut into pieces of any size.

2. Transfer the meat to a glass dish. Add onion half rings ground pepper and salt to taste. Pour in dry wine and, having mixed well, leave the meat in the marinade for two hours.

3. Stringing on skewers, string tomato rings mixed with pieces of turkey.

4. Bake the barbecue on the coals, systematically turning the skewers and pouring the marinade over the meat.

5. Serve sprinkled with chopped cilantro and crushed garlic.

Turkey barbecue: the most delicious marinade: "Double, in Siberia"

Ingredients:

Two kilos of turkey (fillet or thighs);

20 gr. black peppercorns;

A kilo of onion white onions;

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;

Salt, red, crushed pepper.

Cooking method:

1. If you cook barbecue from the thighs, chop them into 2-3 parts. Cut the fillet into pieces.

2. Pour a layer of black peppercorns on the bottom of the cooked dishes, put bay leaves on it. Then lay down a layer onion rings, and put the prepared meat on it.

3. Salt the turkey, season with red pepper and put the onion layer back on, put the meat on it again, etc.

4. Be sure to lightly add each meat layer and sprinkle with red pepper.

5. Put the lavrushka on the last onion layer and brush everything with tomato paste and pour with vinegar.

6. Cover the contents of the container with a large plate and put under oppression for eight hours.

7. Drain all the liquid, and transfer the pulp to another bowl, removing all the peas and parsley.

8. Pour dry wine mixed with freshly squeezed lemon juice over the meat and soak in the new marinade for about forty minutes.

9. Grill like a regular barbecue.

Turkey skewers: the most delicious marinade with red wine - "Bordeaux"

Ingredients:

One kilogram of turkey fillet;

Five large bulbs;

1 kg of ripe tomatoes;

A glass of wine varieties "Cabernet", "Isabella" or similar - red, dry;

Two medium cloves of garlic.

Cooking method:

1. Rinse the turkey fillet under running cold water and cut into small pieces. Lightly beat each piece of meat with a culinary mallet.

2. Put the chopped onion into a large bowl, press the garlic with a special press. Pour in the wine, salt, pepper, put the pieces of turkey fillet and mix well, lightly pressing the onion with your hands.

3. After four hours, string the marinated meat on skewers and fry over hot coals, systematically turning over.

4. Finely chop the greens, bake the tomatoes on the grill and serve with the already prepared turkey skewers.

Turkey Skewers - Cooking Tricks and Useful Tips

The freshness of turkey meat can be determined by its color. The darker it is, the older the bird and the denser the meat fibers, therefore, the dish will turn out to be tough.

A fresh turkey has a rounded breast with soft creamy skin. It has a slightly sweet smell.

Marinate the turkey should only be in glass, enamel or plastic utensils. Such containers do not oxidize when in contact with acids.

You can pickle the bird in a tight bag. It just needs to be shaken from time to time. This method is also convenient because after a picnic there will be no dirty greasy dishes left.

Vinegar should be added to the marinade very carefully. Too much of it can harm tender turkey meat, making the kebab too tough.

table vinegar ideally replaced with wine or fruit. Very often, lemon juice is used instead.

When preparing a 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 coarse turkey meat and gives it a peculiar flavor.

It would be ideal if the onion is kneaded along with the turkey meat laid out in it, trying to knead as thoroughly as possible so that the juice completely soaks it.

Before stringing on skewers or laying out on a wire rack, thoroughly blot the pieces of meat from the remaining marinade. Dripping liquid will ignite the coals, and the kebab may char.

Shish kebab is an excellent dish and is not limited to only one traditional type of meat. It cannot be said that the correct barbecue is only from lamb or the most delicious only from pork. Everyone is accustomed to and pleased with their own kind of meat, there is no doubt about it. And I, like many of us, love variety. And the pork is wonderful, and the chicken with a golden crust, and the turkey skewers are also wonderful. Bird, great taste which is sometimes forgotten. It seems to me, very much even in vain. Turkey is a very healthy meat with a low fat content, almost on a par with chicken breast, and the protein and iron content is much higher.

Turkey shish kebab can be cooked from the breast, it is not as dry as chicken, and by marinating more, you can get very juicy meat, from the wings, which have enough meat due to their size, and from the legs. Now in the store you can easily buy any pieces of turkey, cut, marinate and cook.

In summer the most the best option- this is cooking on the grill, stringing meat on skewers, or on a grill grate. If it is not possible to cook in the air, turkey skewers can also be baked in the oven. There are plenty of ways. You can lay it out 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 will do, but you need to cut into pieces a little smaller than those you made for frying on the grill.

Like meat, turkey skewers taste great if a suitable and very tasty marinade is chosen. In what you can marinate a turkey for barbecue, I propose to study together.

Turkey breast shashlik on kefir

Turkey breast is soft and lean meat, but it is more juicy than chicken breast. I always make this comparison because I don't like it too much. chicken breast for its dryness. When it comes to turkey, things are much better. Pickled turkey meat will remain very juicy and soft, even if you fry it well.

You will need:

• turkey breast - 500 gr,
• kefir - 150 ml,
• bulb - 1 piece,
• 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 the turkey is quite soft meat, there is absolutely no need to marinate it for a long time. 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 along the length, and then across every 4-5 centimeters.

2. Place the turkey pieces in a large bowl or enamel saucepan. Pour in kefir, squeeze the juice of half a lemon. Then add all the spices from the list of ingredients. Cut the onion into rings, and grate the garlic on a fine grater. A garlic crusher would work too.

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

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

4. Cover the future barbecue with a lid or cling film and refrigerate for at least half an hour. This will be enough for the tender turkey meat to be soaked and saturated with marinade.

On the grill for frying barbecue, medium heat is required, you need to cook for 10 minutes until golden brown on all sides. Readiness is best checked by cutting one of the pieces of turkey. 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 it does not use many favorite softening liquids such as kefir, vinegar, tomato juice and others. This marinade is great for turkey because it doesn't need to be tenderized. The base of the marinade is vegetable oil and fragrant 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 gr,
• garlic - 3 cloves,
• salt to taste.

Cooking:

1. Cooking barbecue begins with the preparation of meat. Take the turkey thighs, wash and skin them. Separate the bones so that only a clean fillet remains. Cut what happened 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 the oil, they will begin to dissolve in it and transfer their taste. Peel the ginger root and grate it on a fine grater. Add the ginger to the spice bowl.

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

3. Put the turkey pieces in enamel pan or a glass bowl of a suitable size. 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 it to reveal its aroma, it needs to be rubbed a little in a mortar or between the palms. As soon as the aroma appears, put it in the meat and mix.

5. Add garlic grated on a fine grater. At the end, we put it in so that it does not have time to score aromas and tastes. herbs and the turkey kebab turned out moderately spicy and incredibly tasty.

6. After the turkey meat is mixed with spices, cover the pan with a lid and marinate in the refrigerator for an hour. Maybe a little more if you have time.

7. Cook the finished turkey pieces on the grill. To do this, firmly put them on skewers so that there are no gaps between the pieces. Then lay on the grill with coals and fry, turning over at the moment when the meat is baked from one side to the other. The finished turkey skewers should be browned on all sides, and the inside should be light gray without pink juice.

According to the same recipe, you can cook turkey skewers in the oven. All cooking points remain the same, only at the end of the frying will take place not on the grill, but in the oven. To do this, you will need a grill grate, a baking sheet, or small wooden skewers. Preheat the oven to 200 degrees, if there is convection, use it too. The skewers will cook better. The cooking time will depend on the size of the pieces, and will be 25-30 minutes minimum.

Serve skewers with grilled and fresh vegetables. With pickled onions. Don't forget good mood. Bon appetit outdoors!

A simple and delicious marinade for turkey skewers with mayonnaise and onions

We all know the quality of mayonnaise well and most likely have already tried it for cooking pork. Its advantages are well known: mayonnaise contains vinegar, which softens the barbecue, vegetable oil, which envelops the meat and does not allow juices to be lost on the grill, plus additional spices that add flavor, such as mustard. If desired, mayonnaise marinade can be supplemented with aromatic herbs and pepper. But we will make the simplest version 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. For barbecue, you can take different types turkey meat, but breast and thighs are best. The breast is leaner, and the thighs are slightly fatter due to thin fat streaks. It is best to remove the skin from the thighs so that the turkey skewers do not come out too greasy. In addition, the skin prevents the marinade from being absorbed into the meat.

Remove the skin, remove the bones and cut into cubes.

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

3. Salt the turkey meat to taste. You will need about a teaspoon of salt per kilogram of meat, but adjust the saltiness to your taste. It is better to undersalt a turkey when marinating than to oversalt it. After all, the lack of salt is quite easy to eliminate already at the table. But to take out the salt, which is too much, is not possible. Keep in mind that mayonnaise contains some salt. Let the turkey meat sit for 10 minutes to absorb the salt.

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

5. Add mayonnaise to the bowl of meat and onions. Mix with your hands so that the sauce coats each piece. After that, you can remove the future turkey skewers to marinate in the refrigerator. It is best to cover it so that it does not spread the smell to other products.

6. Cook marinated shish kebab on a charcoal grill with 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 readiness before removing the kebab from the heat.

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

Ready skewers are best served with fresh herbs and vegetables. Eat hot barbecue. Enjoy your meal!

Lemon marinade for turkey skewers

We continue our delicious conversation about how to marinate a turkey deliciously for barbecue on the grill or baking in the oven. The next active component of the marinade is lemon juice. Ground paprika added to the marinade will make the kebab ruddy and golden. If desired, the barbecue can be supplemented with pieces of lard, 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 be delicious. Whatever turkey meat you take, wash it thoroughly, dry it with a paper towel. Cut into pieces of approximately the same size.

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

3. In a separate small bowl, mix vegetable oil and spices. Add finely chopped garlic to it. Stir.

4. Pour the meat with the resulting sauce and mix well. Salt to taste. Leave to marinate for an hour. Turkey meat marinates fairly quickly.

5. Before frying the kebab on the grill or in the oven, string it on skewers along with lard, alternating pieces. Fat is not a required ingredient, add it only if you like it.

Cook 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 skewers with vegetables baked in the oven

Turkey is rightfully considered dietary meat, but what if the whole barbecue is healthy and dietary. Together with the turkey, you can string it 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 delicious combination cranberries and honey. Add spices and mustard to this. Get the original sweet and sour marinade. The turkey will come out incredibly tender and unforgettable taste. This kebab will especially appeal to lovers of sweet and spicy notes in meat dishes.

You will need:

• turkey fillet - 1 kg,
• cranberries - 100 gr,
• 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, combine the garlic, cranberries, mustard, honey, soy sauce, and olive oil in a large bowl. Squeeze in the lemon juice. Now grind everything down to homogeneous mass. Don't worry if there are mustard seeds left.

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

3. Pour the marinade over the turkey pieces. Stir with a spoon or your hands to distribute the marinade evenly. Place in the refrigerator 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 heat up to 200 degrees is suitable.

Brown the turkey skewers on all sides until crispy.

How to cook turkey skewers: the marinade is the most delicious, so that the meat is soft, we will consider in this material. There used to be debate about how healthy meat cooked on charcoal is considered to be. Today it has already been scientifically proven that such meat retains all useful elements, and, of course, the aroma of a fire makes it especially tasty.

In our country, barbecue is not just one of the ways to process meat, but a whole cult of a summer holiday and outdoor activities. Almost all types of meat are suitable for cooking on the grill, including turkey. But in order for the turkey on the fire to turn out juicy and tender, you need to be able to choose it correctly, marinate it. To taste, and therefore, according to the characteristics of the marinade, the turkey is more like red meat than chicken. It absorbs marinades perfectly, and it bakes perfectly on coals. What to include in ?

How to choose and cut meat

Completely different parts of the turkey carcass are suitable for barbecue. This bird, unlike the chicken, has an impressive size. So, you can safely take breasts, thighs or drumsticks to marinate for barbecue. At the same time, remember that the fattest part of the turkey is precisely the thighs, there is no fat in the breast (although it is not as dry as a chicken breast).

Of course, I want to immediately start making turkey skewers: the marinade is the most delicious, so that the meat is soft, but first you need to cut it correctly. Remember that the smaller the pieces, the drier and tougher they will be after cooking. Therefore, the meat should be cut large enough, about 5 cm for skewers, in which case the juice will remain inside the meat, but also enough marinade will be absorbed.

Some people prefer to cook kebabs on skewers, then you need to chop the meat smaller so that the skewers do not fall through under their own weight. In this situation, the pieces of turkey should be about 3 cm.

Why you need to marinate

Agree that any meat for barbecue is always marinated and the turkey here, again, is no exception. Marinate the product in order to give it new taste properties and shades.

The second important point is the softening of the meat in the process of marinating it. Also, marinating the product can significantly reduce the time of its preparation at the stake. By itself, turkey meat is light, so you need to marinate it less than pork or lamb. As a rule, 4 hours are enough for each piece to be properly soaked.

With kefir

One of the most suitable products that is used to marinate poultry meat for barbecue. Kefir perfectly softens meat, and plus, it has a pleasant sour taste. In addition to kefir, you can use other fermented milk products for marinade - this is fermented baked milk, yogurt. We do.

AT fermented milk product chosen for the marinade, you need to add chopped onion, black pepper, thyme, marjoram and other dry herbs that you like best. Often, a variety of vegetables are also added to the turkey in the marinade.

Interesting! Perfectly marinade combines kefir and tomato juice. Juice can be bought at the store or made from fresh tomatoes, take for the marinade in a ratio of one to one.

in wine

The turkey itself is often served with wine, so it makes sense that this meat can be marinated in wine. You need to use only dry wine, but you can choose red or white at your discretion. Natural homemade wine is great for marinades (even if it is already a little sour). If the wine is sweet, then you can add citric acid Or even just the juice of a fresh lemon. Of the spices for this version of the marinade, ginger and paprika, peppercorns, and herbs are suitable.

Advice! Store-bought marinade wine is fine, but you should not take the cheapest wine, because it can spoil the taste of meat. In addition to dry, you can also take semi-sweet quality varieties.

With mineral water

You only need to take very strong carbonated water for such pickling, because the main effect on meat here is due to carbon dioxide. It quickly penetrates the fibers and softens them. For such a marinade, the turkey does not even have to be thawed first. As additional ingredients suitable onion, eggplant, salt, any spices at your own discretion.

You can also mix carbonated water for this type of marinade with soy sauce or ketchup homemade adjika. As for spices, do not put too much of them. How is it prepared?

Important tips on how to grill turkey skewers:
1. Of course, the right marinade is already half the battle. delicious barbecue, but the meat should be properly thermally processed on coals, the cooking process should also be approached responsibly.
2. Coals from fragrant fruit trees are perfect for this meat, but coniferous and oily rocks are completely unsuitable for cooking such a barbecue.
3. First, the coals should be warmed up well, and then put the meat on the grill. If a burnt fire falls asleep table salt, then the consumption of coal for cooking barbecue will be reduced several times.
4. During cooking, you need to constantly and evenly turn the meat, check the amount and intensity of heat.
5. When a flame breaks out somewhere, it must be immediately extinguished with a small amount of liquid.

Serve cooked turkey Maybe the way she prepared. Or, remove from skewers and grill, put in a large saucepan. Great way to serve - use thin lavash for meat. First, apply sauces on the pita bread, put chopped greens and vegetables, and then put the shish kebab there and wrap everything in an envelope.

This is how turkey skewers are prepared: the marinade is the most delicious, so that the meat is soft, you can choose from the most different options. In conclusion, I would like to remind you that each marinade product must be fresh and natural, because meat absorbs not only the taste of the ingredients, but also much of their main composition.