The turkey is a gentle meat which well absorbs in itself aromas of spices and seasonings. The shish kebab from this type of meat turns out very tasty and fragrant. If to add champignons, then as a result it is possible to receive not only the fried meat, but also a tasty garnish.
It is required to you
- - 500 grams of fillet of a turkey,
- - 10-12 champignons,
- - 1 paprika,
- - 1/3 bunches of green onions,
- - 1 garlic glove,
- - half of a lemon,
- - 4 tablespoons of olive oil,
- - 1 h mustard spoon,
- - dried marjoram to taste,
- - red sprinkling hot pepper to taste,
- - black sprinkling pepper to taste,
- - salt to taste.
Instruction
1. Wash out green onions, dry a little, cut, put in a cup, strew with a small amount of salt and pound by means of a masher for release of juice.
2. Crush garlic glove in any convenient way. Slice a half of a lemon thin.
3. To green onions put the crushed garlic glove, lemon slices in a cup, add 4 tablespoons of olive oil, 1 teaspoon of mustard, season with a pinch of a marjoram and pepper (red and black ground), mix.
4. Well wash out champignons, cut off hats. On each hat make a small crosswise cut. You shouldn't do a deep cut as mushrooms can collapse.
5. Well wash out a turkey, dry paper towels and cut pieces for a shish kebab. Put champignons and meat in a cup to marinade, leave in the fridge approximately for 6 hours.
6. Wash out paprika, clean from sunflower seeds, cut squares. Party of each square about 3 cm.
7. On a skewer put on pieces of a turkey, alternating every time to mushrooms and paprika.
8. Prepare coals. Fry a shish kebab until ready of meat.