Turkey kebab - 6 cooking recipes

Turkey kebab, although not as popular as chicken kebab, is still very tasty. So don’t pass by, be sure to try to cook it. With the help of a good marinade, the meat of this bird can be made as tender as chicken.

Turkey kebab

For a delicious turkey kebab, any marinade that is used for chicken or pork is suitable. Its base may include: sour cream, mayonnaise, vegetable oil, yogurt, kefir, soy sauce, red wine, table vinegar, lemon juice, carbonated mineral water, tomato paste, ready-made commercial sauce, hot or sweet, ketchup and so on.

Among other things, turkey meat is considered dietary. Yes, it is a little drier than chicken, but this is easily corrected by marinating, right?) But there is little fat in it, just solid proteins. This means that you can eat it even while on a diet (protein, for example). You can fry on the grill, on the grill, at the fire, in the oven, in a slow cooker. With or without skewers.

To begin, choose high-quality meat: ready-made fillets or cut meaty parts of a whole carcass. It is clear that it is best to take fresh, but where you will find it in our conditions, you will have to be content with what you have. Keep in mind that even if the package says that the turkey has not been frozen, this is not always true. It doesn’t matter, frozen will also turn out delicious, the main thing is to defrost it gradually so that the fibers do not break and lose juice.

To prevent turkey kebab from becoming tough during frying, it is better to marinate the meat longer. The fact is that during heating, the protein contained in the products coagulates (as when boiling an egg). And it becomes hard. This also applies to meat. Unless you treat it with something sour. To speed up the marinating process, you can press the meat on top with a heavy object and leave it overnight. Make sure each piece is covered with marinade. You can place the pieces in a food bag or a bowl that is not too wide.

How to fry turkey shish kebab will be written in a specific recipe. Typically, skewers or skewers are used, on which pieces of meat are placed tightly together. And then they are evenly fried on different sides. If it suddenly turns out that the meat inside remains damp, transfer it to a baking dish and finish it in the oven.