As it is pleasant to try a piece of a fragrant shish kebab during outdoor recreation. Juicy meat with a smell of a smoke tempts and awakens appetite. It is impossible to refuse it. And whether it is possible to cook this dish not only from pork and mutton? Whether it is possible to use dietary meat of chicken or a turkey for its preparation?
We prepare a shish kebab from a turkey
Meat for a shish kebab doesn't have to be obligatory pork or mutton. The turkey can become a remarkable alternative to it. This poultry is rather fat. Therefore shish kebab pieces from a turkey turn out very juicy and gentle.
It is necessary to remember that a loin of a turkey more juicy, a breast – dry. Therefore for each of these parts different ways of marinade are required.
Shish kebab from a loin of a turkey
Ingredients: - a loin of a turkey – 1 kilograms; - onions – 2-3 heads; - rosemary (dry) – 1 teaspoon; - a black pepper (hammers) – 1 teaspoon; - a basil (violet) – 1 branch; - a lemon – 1 piece; - salt – 1 teaspoon. The washed-out meat of a turkey is separated from bones and cut flank steaks for a shish kebab. The onions are cut large rings. The basil is crushed. In small ware prepare sauce for marinade. For this purpose squeeze out juice of one lemon, add salt, ground black pepper, the chopped basil and rosemary. All mix. In a pan for pickling of meat stack a layer from onions rings. Then each piece of meat is dipped into marinade and slightly rub in it spicery. Stack layers in a pan over onions. Each layer of meat is laid over from above onions. Layers alternate, all products won't come to an end yet. All fill in from above with the marinade remains. In such state it is necessary to leave meat for 8-10 hours. If desired it is possible to begin to fry earlier, but longer pickling will allow meat to be fried thoroughly and be more tasty quicker.
It is possible to fry a shish kebab in any way: on a brazier, in the vertical BBQ grill or just in a frying pan.
Shish kebab from a breast of a turkey
As meat of a chest part more rigid and dry, marinade it is required to make such that it filled the shortage of fats. For preparation of this type of a shish kebab it is necessary to take: - a breast of a turkey – 1-1.5 kilograms; - mayonnaise (olive) – 200 grams; - onion – 2-3 heads; - spices – at will; - tomatoes (fresh) – 6-7 pieces. Meat of a turkey can be replaced with chicken, having taken similar parts. In this case on preparation of a shish kebab less time as not so rigid chicken will be required. The breast is cut on flank steaks for a shish kebab. Spread in a pan layers, alternating to onions. Fill in all with mayonnaise. If desired everything can be mixed. Leave to be pickled 5-6 hours. The ready kept waiting pieces string on a skewer, alternating to circles of fresh tomato and onions. Fry in any way offered above. The ready shish kebab has to be soft, juicy and it is good to be bitten off.
Fat kefir or curdled milk can replace marinade. At the same time meat will turn out softer because of special characteristics of these products.
The fried thoroughly pieces it is possible to give hot, having removed them from skewers and having strewed with fresh greens. On a picnic it is possible to eat if desired a shish kebab directly from a skewer, accurately removing on one piece. So this dish seems to more appetizing. To it it is possible to recommend to serve dry red wine.