Turkey kebab, marinade: 8 recipes + bonus

The most delicious marinade to keep the meat juicy and soft

This is truly the coolest recipe ever. Its secret lies in the addition of milk. The meat turns out very juicy, tender and appetizing.

It is also important not to soak for more than 4 hours. These hours are quite enough. Well, then you can start frying.

We need 2 kg. turkey fillet:

Milk - 1 l.;
Onions - 1.5 kg;
Spices - to taste;
Salt and pepper - to taste.

Preparation:

Turkey thigh skewers - the perfect marinade

Turkey thigh meat can be a little tough, but if you use mustard for marinating, everything will turn out perfect.

Ingredients

French grain mustard – 3 tsp.
Wine vinegar – 70 ml.
Vegetable oil, ideally olive oil – 2-4 tbsp. l.
Salt is on the tip of the knife.
Sugar – 1 tsp.
Ground pepper (hot).

Preparation:

Connect all components.
Stir until the salt and sugar dissolve.
Place the chopped meat in it for a couple of hours.
Keep refrigerated.
Fry either on the grill or on skewers.

Mustard will add extraordinary softness, and the oil will retain the meat “juice” inside.

With garlic

If you want something traditional, but at the same time incredibly tasty, then make kebab with garlic. The aroma of this spice permeates the meat and makes it truly juicy.

What do you need:

a glass of dry white wine;
2 tsp ground sweet pepper;
medium-sized head of garlic (or dried garlic);
1 tsp oregano;
salt;
vegetable oil.

Cooking:

Finely chop the garlic or crush it in a garlic press. This is the best option for the dish, but if this is not possible, use granulated dried garlic - this will also work.
Rub the turkey pieces with pepper, salt, oregano and mashed garlic.
Pour wine into the meat and stir.
Leave the marinade in the cold for 3 hours.

How to marinate turkey kebab with honey

Tender turkey meat, a subtle taste of honey and the aroma of freshly baked bread are guaranteed by the following recipe.

Ingredients

Natural honey – 50 gr.
Naturally fermented kvass – 500 ml.
Bell pepper – 2 pcs.
Onions – 4 pcs.
Salt, pepper - to taste.

How to cook:

Cut the onions into half rings.
Bell pepper too.
Mix kvass with honey, salt and pepper.
Add vegetables to the marinade.
Drown the pieces of meat in the liquid, pressing until they are completely covered.
Marinate for up to 4 hours.

Fry traditionally, basting with marinade mixture as needed during cooking.

With soy sauce

The following recipe suggests combining the Far East and the Caucasus; it turns out unusual, but very tasty.

Ingredients

Soy sauce – 50-70 ml.
Lemon juice – 50-70 ml.
Pomegranate juice – 50-70 ml.
Salt.
Spices and ground pepper.

What to do:

Salt the fillet pieces and sprinkle with herbs and spices.
Combine lemon and pomegranate juice in a bowl.
Pour in soy sauce.
Place the meat, pressing lightly with your hands to immerse it in the marinade.
Leave for at least 3 hours.

Cook the traditional way, inhaling amazing aromas.

Fragrant skewers in the oven on skewers

You can make a delicious kebab at home. Moreover, such a dish can be safely eaten by those on a diet. After all, it is low in calories and very tasty.

And it will decorate any holiday table.

We need:

Breast - 700 gr.;
Onions - 3 pcs.;
Vegetable oil - 2 tbsp. spoons;
Tomato paste - 1 tbsp. spoon;
Spices - to taste;
Salt and pepper - to taste;
Skewers.

Preparation:

First, soak the wooden sticks in water. The most convenient way to do this is in a one and a half liter bottle of water.
Wet skewers absorb less juice from the meat. And the kebab turns out juicy and soft. Water also protects against burning at high temperatures.
Make the dressing in a small bowl. Pour vegetable oil and tomato paste into it. Add salt, pepper and seasonings according to your preference.
Dried ginger root, allspice, as well as rosemary and thyme go well with turkey.
Mix the mixture thoroughly with a spoon until smooth.
Rinse the breast with running water. Cut it into 3-4 cm cubes. Throw the whole thing into a large bowl.
Peel the skins from the onions. Cut each head of vegetable into 4 parts. Layer them into a bowl next to the breast.
Add the sauce and mix everything with a spatula. We put our marinade in a cool place for 1.5-2 hours.
Then we take it out and put it on skewers. Here it is better to alternate - a piece of meat and a slice of onion.
Place the kebabs on a heatproof bowl as in the photo above. During frying, all excess fat and juice will drain into it.
Place to bake in an oven preheated to 180 degrees. Cook for about 40-45 minutes. From time to time, don’t forget to turn the cleaning rods over to the other side so that everything cooks evenly.

Serve the finished dish hot to the table.

Lemon marinade for turkey skewers

We continue our delicious conversation about how to deliciously marinate a turkey 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 rosy and golden. If desired, the shish kebab can be supplemented with pieces of lard, strung alternately with the 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.

Preparation:

For barbecue, you can take one type of meat, or you can combine breast with legs. Both will turn out delicious. Whatever turkey meat you use, wash it thoroughly and dry it with a paper towel. Cut into pieces of approximately the same size.
Squeeze the juice of half a lemon into the saucepan with the meat. Peel the ginger, grate and squeeze. Add the resulting juice to the meat as well. Mix everything and set aside for now.
In a separate small bowl, mix vegetable oil and spices. Add finely grated garlic there. Stir.
Pour the resulting sauce over the meat and stir well. Add salt to taste. Leave to marinate for an hour. Turkey meat marinates fairly quickly.
Before grilling shish kebab on the grill or in the oven, thread it onto skewers along with lard, alternating pieces. Lard is not a required ingredient, add it only if you like it.

Cook the turkey shish kebab until golden brown. Thanks to the paprika, it will be a beautiful red color. Don't forget about fresh herbs and vegetables, including grilled ones.

How to marinate a turkey

Even from the best meat it will not be possible to make a tasty and juicy kebab if you do not know the rules for preparing it. If you not only violate technology, but also choose a low-quality product, the finished dish will almost certainly not meet your expectations. To ensure that your picnic is a success, be sure to learn the tips on how to choose a turkey for barbecue and marinate it correctly.

Frozen meat or meat that has been frozen in general is not used for barbecue. The fact is that when it is defrosted, the structure of the meat is disrupted, the product loses some of its moisture, which is why ready-made dishes made from it turn out less juicy than those made from fresh meat. If you buy turkey for barbecue, give preference to fresh or chilled meat. But what part of the bird this meat will come from is a matter of taste.
You need to cut the turkey into skewers into medium-sized pieces. It is best to make pieces about 5 cm in size. In this case, they will have time to fully fry before they start to burn, and at the same time remain quite juicy.
Before cooking barbecue, any meat must be marinated, and turkey is no exception. The acid contained in the marinade prevents the protein from coagulating, and if the meat does not have time to soak in the marinade, it will very quickly become tough when grilled over charcoal. It usually takes 2 to 8 hours to marinate a turkey, sometimes it even takes a little less time. The marinating time depends on the size of the pieces and the composition of the marinade.
As already mentioned, turkey marinades mostly contain acidic products. They are able to react with aluminum, resulting in the formation of a harmful substance. In order not to harm yourself and other picnic participants, marinating meat in aluminum containers is unacceptable. It is much better to use enamel, stainless steel, glass or ceramic containers for this.
If you marinate the turkey under pressure, it will be ready for grilling over coals much faster.
Salt draws liquid out of foods; for this reason, add salt to the meat on the kebab shortly before threading it onto skewers. Otherwise, the kebab may turn out dry.

The general principles of preparing turkey shish kebab will remain the same, no matter which marinade recipe you choose, but the marinating time most often depends on the composition of the marinade.

A simple and tasty marinade for turkey kebab made from mayonnaise and onions

We all know mayonnaise as a marinade for barbecue and most likely have already tried it for cooking pork. Its advantages are well known: mayonnaise contains vinegar, which softens the kebab, vegetable oil, which envelops the meat and does not allow it to lose its juices on the grill, plus additional spices that add flavor, such as mustard. If desired, you can supplement the mayonnaise marinade with aromatic herbs and pepper. But we will make the simplest option and it will be delicious enough to please the whole family at a picnic.

You will need:

turkey fillet - 2 kg,
mayonnaise - 100 g,
onions - 3-4 pieces,
salt and pepper to taste.

Preparation:

You can use different types of turkey meat for barbecue, but breast and thighs are best. The breast is leaner, and the thighs are slightly fatter due to thin veins of fat. It is best to remove the skin from the thighs so that the turkey kebab does not come out too greasy. In addition, the skin prevents the marinade from being absorbed into the meat.
Peel the onion and cut it into fairly wide half rings. Place it in a large bowl and separate it into individual rings with your fingers and remember a little so that the onion releases its juices.
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 under-salt the turkey when marinating than to over-salt it. After all, the lack of salt is absolutely easy to eliminate at the table. But it is not possible to remove salt, which is too much. However, do not forget that mayonnaise contains some salt. Let the turkey meat sit for 10 minutes to absorb the salt.
Mix the turkey with the onion, remembering a little as you go so that the onion juice penetrates into the meat. Now is the time to add a little pepper to the future kebab. Choose for yourself how spicy you want the kebab. It is best to use freshly ground pepper, it is more flavorful.
Add mayonnaise to the bowl with meat and onions. Mix with your hands until the sauce coats each piece. After this, you can remove the future turkey shashlik to marinate in the refrigerator. It is best to cover it so that it does not spread the smell to other products.
Cook the marinated shish kebab on the grill over coals at medium heat. Remember that turkey meat is softer and more tender than pork, so it will take a little less time to cook. It is best to check the readiness before removing the kebab from the heat.

The finished kebab is best served with fresh herbs and vegetables. Eat the kebab hot. Bon appetit!

Turkey marinade with lemon juice and soy sauce

Compound:

turkey – 2 kg;
lemon – 2 pcs.;
soy sauce – 100 ml;
onions – 0.5 kg;
ground black pepper - to taste;
dried marjoram - to taste.

Cooking method:

Prepare the turkey by removing the bones, washing and drying, then cutting into 4 to 5 cm pieces.
Mix pepper with marjoram. Sprinkle the resulting mixture over the meat, stirring well so that the spices are distributed evenly, covering each piece.
Remove the skins from the onion. Cut the onion into small pieces.
Wash the lemons and squeeze the juice into a clean bowl, cutting them in half.
Grate the zest on a special grater - you only need a little, about a teaspoon. Place the zest in the lemon juice.
Pour soy sauce into a bowl with lemon juice and stir.
Add chopped onion to the sauce.
Add the turkey pieces to the sauce and mix everything well.
Cover the bowl with a plate and place a weight on top.

Marinate turkey in lemon juice and soy sauce for 2-4 hours. At this time she should stand in a cold place. There is no need to salt the marinade, since soy sauce will already make the meat salty enough.

Turkey kebab with kefir

A quick and affordable way to make meat especially tender and juicy. And the main thing is that the products included in the composition are available in every home.

Ingredients:

Kefir - half a liter.
Yalta onion – 7 heads.
Tomato paste – 4 tablespoons.
Peppers – 4 fruits.
Spices according to taste preferences.

The dish is designed for 4-6 servings.

Cooking process:

Pour kefir into a deep bowl.
Add chopped onion into rings to kefir.
Cut the pepper into wide rings and mix with the rest of the ingredients. In the future, the vegetable prepared in this way will be easier to thread onto a skewer.
Mix the spices well with the tomato paste. Add to other products. Mix.

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

Original turkey and pineapple recipe

We invite all fans of the exotic to fry turkey kebab with pineapples. For the recipe, you can use both fresh and canned fruit.

Ingredients:

680 g turkey fillet;
one pineapple (fresh);
110 ml each of soy seasoning and ketchup;
squeezed juice of one lemon;
a spoonful of liquid honey;
ginger root (5 cm).

Cooking method:

Place the turkey cut into squares in a deep bowl, pour in honey and citrus juice, add chopped ginger, add soy seasoning and ketchup, stir and leave for an hour in a cool place.
Peel the pineapple and cut into squares to fit the shape of the meat.
For the oven, place the meat and fruit one after another on wooden skewers, place on a greased baking sheet and bake for half an hour. The meat must be constantly sprinkled with marinade so that the kebab does not turn out dry. You can also string bell peppers together with pieces of meat and fruit, it turns out very tasty.
On the grill, it is better to fry such shish kebab on a grill over moderate heat for 10-15 minutes.

Shish kebab with wine

We can safely say that not a single kebab 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 - one fruit.
Onions – 5 heads.
Black peppercorns - one package.
Ginger root – 30 grams.
Paprika – 20 grams.
Dried: basil, rosemary, leeks and other herbs to your taste.
Spices according to taste preferences.

The dish is designed for 7 people.

Cooking process:

Pour the wine into a deep enamel container.
If your homemade wine is sweet, you need to add acidity to it using the juice of a whole lemon. When the drink is sour, the juice from half the fruit will be enough.
Add onion chopped into large rings to the wine.
Sprinkle with herbs, salt and peppercorns. Mix well.

In just a matter of minutes, the meat will acquire all the qualities it needs. At the same time, by threading it on a skewer, an excellent result can be obtained in 5-8 minutes of preparation.

Diet marinade with kefir

Even on a diet, you can treat yourself to delicious kebab. For cooking, you need to take breast fillet, this is the least fatty part of the bird. In addition, we will make a dietary marinade prepared with kefir. You can also take low-fat kefir.

Ingredients:

1 kg turkey breast fillet;
1.5 cups low-fat kefir;
salt to taste;
spices to taste, you can take dry basil, a mixture of peppers, rosemary, etc.

Preparation:

The marinade for this kebab is very easy to prepare. You just need to mix kefir with salt and spices.
Cut the turkey fillet into large pieces and pour in the prepared marinade, mix well. Keep the meat in the marinade for at least three hours. You can leave it overnight, but you must keep the meat in the cold.
Thread the marinated meat onto skewers. At the same time, we try not to press the pieces too tightly against each other, otherwise the meat at the places where the pieces touch will not cook well. But the pieces should not be placed far from each other, as the meat may dry out.
Fry the kebab for about 20 minutes. It is important not to dry out the meat, but also not to leave it raw. The best side dish for dietary barbecue is fresh vegetables.

With kefir and tomato juice

Kefir makes a good classic marinade for turkey - a little sour, but quite juicy. Instead of kefir, you can take yogurt or fermented baked milk. The main thing is not to skimp on the fat percentage, even if you watch your calorie content. There is nothing wrong with the fat content of dairy products, but for barbecue it is the best thing to make it both satisfying and dietary.

What do you need:

kefir;
freshly squeezed tomato juice;
onion;
black pepper;
salt;
marjoram;
thyme.

Cooking:

Coat the turkey pieces in a spice mixture of thyme, marjoram, salt and black pepper.
We prepare juice from the tomatoes immediately before marinating the poultry. It is better not to take juice from the store - there are a lot of preservatives and sugar.
Mix kefir and tomato juice in a 1:1 ratio.
Cut pieces of meat and dip them in the kefir-tomato mixture so that they are completely covered with liquid.
Cut the onion into large rings.
Add onion rings to the marinade and stir.
Leave for 3.5 hours on the bottom shelf of the refrigerator.

Lemon-Lime Turkey Marinade

Another version of the marinade is prepared with lemon and lime. The meat in this marinade turns out tender, with a subtle aroma.

Ingredients:

1.2-1.5 kg turkey fillet, you can take breast or thighs;
2 large onions;
3-4 cloves of garlic;
1 tablespoon lime juice;
2 tablespoons lemon juice;
3 tomatoes;
salt and spices to taste.

Preparation:

Cut the turkey fillet into large pieces. Cut onions and tomatoes into slices. Ideally, you should use elongated onions and cream tomatoes (shaped like cylinders). Pass the garlic through a press or finely chop it.
Mix vegetables and fillet pieces in a deep bowl, which will be used for marinating. Squeeze the juice from lemon and lime and mix. Pour the mixture into the meat and stir.
Add salt and spices. You can choose any seasonings, but the best combinations with turkey meat are sweet paprika, dry basil and thyme. You can use ready-made seasoning mixtures for poultry or barbecue. Ground allspice complements the marinade very well.
Advice! When choosing seasonings, pay attention to whether they contain salt. If salt is available, then you need to salt the meat very carefully.
Leave the meat in the marinade for at least two hours. You can stand it for a longer time; it is convenient to leave the meat to marinate overnight. Before frying, place pieces of meat on skewers, alternating them with onion and tomato rings. Fry over hot coals for 20-25 minutes.

Kvass and honey

Real Russian kvass will make something incredible out of poultry meat. The taste is slightly sweet.

What do you need:

100 g honey;
1 liter of bread kvass;
several large bell peppers;
onion;
salt pepper mixture.

Cooking:

Rub the chopped pieces of meat with the spice mixture and set aside for now.
Melt the honey if required and cool slightly so that it is not hot. Ideally, honey should be liquid initially.
Rub the meat with honey.
Cut the onions and peppers into rings and add them to the meat.
Pour kvass over the vegetables and chicken pieces so that each piece is covered with liquid and refrigerate for 3 hours.