Preparing a delicious turkey kebab is not at all difficult, but, of course, you need to know some of the intricacies of preparing this dish. You need to properly prepare the meat and prepare the most delicious marinade. After all, the taste of the dish will depend on the composition of the marinade. Here are some popular recipes for delicious marinades.
Turkey is great for barbecuing; it is juicier than chicken. In addition, turkey absorbs marinades well and bakes well over coals.
First of all, you need to decide which part of the bird you will use to prepare the kebab. The fact is that the cooking time for a dish, for example, from a drumstick, differs from the time for baking a kebab from wings. Therefore, it is better to string identical parts of carcasses onto skewers.
But which part to choose is a matter of taste. You can cook it from thighs and drumsticks, from breast fillets, from poultry caps and giblets. But at the same time, you need to remember that the meat on the breast is leaner, and the fillet from the thighs contains a significantly larger amount of fat.
Turkey meat needs to be cut correctly. You don’t need to chop it too small, the pieces will dry out over the coals and instead of shish kebab you will get croutons. Therefore, the pieces should be quite large. So, a good cutting option is a cube with a side length of 5 cm.
It is necessary to marinate the sliced turkey so that the meat is tender. In addition, during the marinating process, the meat is imbued with the taste and aroma of spices. You need to keep the meat in the marinade for at least 4 hours, but you can marinate for a longer time, for example, many people prefer to pour the marinade over the meat in the evening and cook the kebab in the morning or afternoon, that is, after 8-14 hours. Of course, when marinating for such a long time, the meat must be stored in the refrigerator.
Interesting facts: In Rus', meat was cooked over coals in ancient times. But this dish was called not shish kebab, but spun meat. Twisted ducks, hares, and chickens were served at the royal table.
A simple recipe with mineral water and vinegar
To begin with, here is a simple and quick marinade recipe for turkey barbecue. If you simply marinate the meat in vinegar, the taste will be too strong. But if you mix vinegar, the kebab will turn out unusually tender.
- 1.2-1.5 boneless turkey;
- 4 onions;
- 10 peppercorns;
- 2 tablespoons table vinegar;
- 1 liter of sparkling water;
- 1 lemon;
- a third of a spoon of ground red pepper;
- 1-1.5 tablespoons of fine salt;
- 2 teaspoons dry basil.
We wash the meat and pat it dry with paper towels. Cut the fillet into fairly large pieces. Cut the onions into rings, not too thin. Add the onion to the meat, sprinkle with pepper and basil.
Squeeze the juice from the lemon and pour over the meat. Pour in a glass of mineral water and mix well. Keep in the cold for at least 4 hours. Then thread the meat and onions onto skewers. Mix the remaining mineral water with vinegar. Fry the meat over coals, frequently sprinkling with vinegar water.
Turkey fillet shashlik marinated in mayonnaise
The kebab made from turkey fillet marinated in mayonnaise turns out tender. To prepare the marinade, it is recommended to use homemade mayonnaise, since this product does not contain preservatives or other artificial additives. But industrially produced mayonnaise certainly contains artificial additives.
- 1 kg turkey fillet, cut into large cubes;
- 1 bunch of green onions;
- 250 gr. mayonnaise;
- salt, pepper, other seasonings to taste.
Read also: Chicken heart shashlik - 9 recipes
Place the chopped fillet in a bowl for marinating. Finely chop the green onions and add to the meat. Let's salt and pepper the products. And then, putting on gloves, knead the meat well with herbs and salt. After this, add mayonnaise and mix everything well. It is necessary to ensure that every piece of meat is covered with sauce.
Spicy pineapple syrup and soy sauce marinade
If you like savory dishes, then you will definitely like the turkey skewers marinated in soy sauce and pineapple syrup. Meat prepared in this way simply melts in the mouth and has a very delicate aroma.
- 1 kg turkey fillet;
- 2 tablespoons of grated garlic;
- 150 ml pineapple syrup from canned fruits;
- 3 tablespoons of soy sauce;
- 1 teaspoon salt;
- 1 tablespoon Lemon Pepper Seasoning.
Cut the fillet into large cubes. We peel the garlic and grate it, or you can put it through a press. Separately mix soy sauce, lemon pepper, salt, and grated garlic.
Open a can of canned pineapple and pour a measured amount of syrup into the prepared mixture. Stir and pour the resulting marinade over the sliced turkey and stir vigorously. Let the turkey marinate for at least two hours. Then we string the meat onto skewers and fry the kebabs on the grill, constantly turning them over. The meat will be ready after about 15-20 minutes of frying.
Delicious marinade with pomegranate juice
Turkey marinated in pomegranate juice turns out very tasty. You can squeeze pomegranate juice in different ways. Here is one of them: peel the pomegranate, select the grains. We put them in a thick plastic bag. To be safe, you can take two bags inserted one inside the other. We tie the bag tightly. Then we roll it several times with a rolling pin. You need to roll with pressure, but not too zealously, so that the pomegranate seeds do not tear the film.
Cut off a corner of the bag and drain the juice through a strainer.
- 1 kg turkey fillet from thighs or breasts - to your taste;
- 200 ml pomegranate juice;
- 1 onion;
- 1 tablespoon of spicy adjika;
- 1 teaspoon hot mustard;
- salt and ground black pepper to taste.
Cut the turkey fillet into large pieces. Chop the onion thinly - into halves or quarters of rings. Sprinkle the onion with a little salt and grind it until you get juice. Mix the prepared onion with the meat, add spices to taste and pour in pomegranate juice. Mix everything. Cover the dish with meat and put it in the cold. You can marinate the turkey for only 2 hours, but you can keep the meat in the marinade for longer - 10-12 hours. Fry the meat over the coals until golden brown.
Shish kebab of turkey hearts marinated in beer
To prepare kebabs, you can use not only poultry fillets, but also offal. For example, shish kebab made from turkey hearts is very tasty. Marinates bird hearts in beer.
- 500 gr. turkey heart;
- 3 tablespoons lemon juice;
- 0.5 glasses of light beer;
- 1 onion;
- 0.5 tablespoon of prepared hot mustard;
- 0.5 glasses of mineral water;
- salt, ground black pepper.
We wash the bird hearts and let them dry. Peel the onion, chop and rub with your hands until the juice appears. It is better to do this work with gloves so that your hands do not smell like onions later. Mix the onion mixture with the hearts.
We wash the lemon, cut it in half and squeeze out the juice. Mix the juice with beer, mineral water and mustard. Add spices to the mixture and pour the resulting marinade into the offal and onions. Mix well again and leave to marinate for at least three hours.
Read also: Armenian kebab – 8 recipes + sauce
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.
- 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.
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.
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.
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.
Turkey kebab in bacon with kiwi marinade
Do you want to cook an original version of shish kebab? Then try the turkey with kiwi, baked in bacon.
- 500 gr. turkey fillet;
- 100 gr. sliced bacon;
- 3 pcs. kiwi;
- 1 tablespoon vegetable oil;
- salt and pepper mixture to taste.
Kiwi is an exotic fruit with a sweet and sour taste. Its taste goes well with meat. In addition, the acids contained in kiwi perfectly soften muscle fibers. You can make a regular marinade with kiwi. To do this, you need to grind the fruits into a puree and mix with pieces of meat and spices. But if you want to surprise your guests, then you should try the following cooking option.
Cut the turkey fillet into layers, as for schnitzels. Cover the meat with film and pound it a little with the flat side of a meat mallet. You should not beat with the grooved side, as sharp corners tear the delicate fibers and the meat will lose juice.
Shashlik is an indispensable companion for every trip to nature. In the summer, not a single trip to the dacha, much less a picnic, is complete without it. Traditional recipes for the dish involve the use of fatty meats - pork or lamb.
However, now there are more and more followers of healthy eating principles who prefer turkey kebab. The meat of this bird is dietary, and when cooked over coals it retains all its beneficial properties. In addition, turkey absorbs various marinades very well, which allows you to experiment with flavors.
Turkey kebab - general cooking principles
Before you start barbecuing, you need to thoroughly prepare. One of the most important tasks is choosing meat. You must decide which body part to use: thighs, chest or legs. The thighs are the fattest part of the bird, while the breast, on the contrary, has no fat at all, but is very dry. Different parts of the carcass can be combined, but try to cut them into equal pieces so that they bake evenly.
If you plan to cook shish kebab on skewers, cut the meat into large pieces about 5 centimeters thick - this way the juice will remain in them after frying. For skewers, you should prepare three-centimeter cubes (if you make the pieces larger, they will turn over from their own gravity).
Before direct cooking, turkey meat must be marinated. This will improve the taste of the meat and significantly speed up the process of cooking barbecue. Rinse the meat under running water, trim the veins from it, and place in a pan. Add coarsely chopped onion, mix with salt and pepper. Squeeze 1 lemon into the pan, mix thoroughly again and leave for 6 hours. This is one of the classic marinade recipes for turkey barbecue; in fact, there are many more of them - based on wine, kefir, mineral water, etc.
After the meat is marinated, all that remains is to place the pieces on skewers. Cook on coals for about 12 minutes.
Recipe 1: Spicy Turkey Shish Kabobs
A fairly simple and budget version of the recipe, in which, in addition to the meat itself, only spicy seasonings and garlic are used.
Ingredients
1.5 kg turkey thighs;
5 garlic cloves;
Half a teaspoon of oil;
Half a teaspoon of hops-suneli;
Half a teaspoon of adjika;
Half a teaspoon of paprika;
Half a teaspoon of black pepper;
Cooking method
Rinse the turkey meat thoroughly, trim off the veins and dry it. Cut into 5cm pieces. Crush the garlic and pour into a glass or enamel pan that you will use for pickling. Add spices, add oil, and mix everything thoroughly. Wait 10 minutes and add turkey pieces, stir and leave covered for 2-3 hours.
After 3 hours, place the meat cubes on skewers and cook on the grill for 12 minutes, turning the skewers every 2 minutes. After cooking, lightly sprinkle the kebab with vinegar water.
Recipe 2: Turkey skewers with sesame seeds on skewers
Another easy quick recipe. Infusion in sesame marinade is only 1 hour, which, compared to other methods of marinating, is very fast.
Ingredients
Half a kilo of turkey breast;
3 tablespoons each of oil and soy sauce;
1.5 tablespoons white sesame seeds.
Cooking method
Wash and pat turkey breast with paper towels to remove excess moisture. Remove the film, veins, then cut into pieces of 3 centimeters. Place in a saucepan, pour over oil and soy sauce. Stir so that all pieces of meat are evenly coated with the mixture of butter and sauce, leave for 1 hour. While the turkey is marinating, place the skewers in water - this way they will not absorb the juice. Sprinkle with sesame seeds and cook for 10 minutes in the oven or on the grill.
Recipe 3: Turkey kebab in kefir marinade
The highlight of this dish is the kefir-based marinade. Turkey prepared this way is especially tender and juicy.
Ingredients
Turkey thighs - 1.8 kg;
Onion – 4 pcs.;
Kefir – 2 glasses;
Sweet pepper – 2 pcs.;
Tomato puree – 2 tbsp. l.;
Pepper mixture;
Lavrushka;
Cooking method
Wash, dry the meat, remove the veins. Then cut it into 5 centimeter pieces. Cut the onion into rings, crush with your hands to form juice. Pour kefir into a saucepan, add onions, a mixture of peppers, tomato puree, bay leaves, and salt. Pepper the turkey pieces separately and add to the marinade. Close the lid and leave for 5-6 hours. While the meat is marinating, prepare the coals. Chop the bell pepper. Thread the marinated meat onto skewers, alternating with pepper slices. Fry on coals for 10-12 minutes, remembering to turn the skewers so that the meat does not burn.
Recipe 4: Turkey skewers in mayonnaise in an air fryer
A kebab recipe for which you don’t need to go out into the countryside – just have an air fryer at home. Due to mayonnaise, the dish ceases to be dietary, but acquires new taste qualities.
Ingredients
1 kg turkey breast;
1 head of onion;
Italian herbs;
Ground black pepper;
Cooking method
Rinse the turkey fillet and dry it with a paper towel, remove the film and veins. Cut the meat into pieces 3 centimeters thick, put them in a pan, add salt and spices. Chop the onion and add to the turkey meat, add mayonnaise and stir. Leave for about 3 hours covered in the refrigerator.
Fry for 15 minutes in a convection oven at 180 degrees, placing skewers on the top and middle racks. Then increase the temperature to 200 degrees and cook for another 10 minutes.
Recipe 5: Turkey skewers in wine marinade
When preparing this recipe, the taste of the final dish will depend on the time the meat is marinated. Turkey meat can be kept in a wine marinade for up to 14 hours: the longer, the more tender and juicy it will become. In addition to interesting taste qualities, red wine will give turkey kebab a beautiful rich color.
Ingredients
1.5 kg turkey thighs;
300 g bacon;
6 onions;
3 tablespoons each of olive oil and dry red wine;
Half a teaspoon of salt;
10 peas from a mixture of peppers;
1 teaspoon dried basil;
1 tablespoon each of ground paprika and sesame seeds;
Half a teaspoon of ground red pepper.
Cooking method
Rinse the turkey meat, dry it, remove film and veins. Cut into pieces of 5 centimeters (or slightly thicker). For the marinade, cut the onion into rings, place in a bowl or pan, sprinkle with spices and crush to release the juice. After this, add salt, oil and wine. Mash again and mix. Add pieces of meat to the marinade and mix again. Cut the bacon into thin slices and place in a saucepan with the rest of the ingredients. Infuse under a closed lid for 14 hours. You can do less, but then the meat will turn out less juicy. Cook the shish kebab on the coals, turning the skewers every 2-3 minutes.
Recipe 6: Turkey skewers in the oven
When baked in the oven, the dish turns out to be as healthy and dietary as possible, retaining all the vitamins. The basic recipe makes the kebab moderately spicy, so if you like it hotter, add more horseradish and mustard.
Ingredients
650 g turkey breast;
2 tablespoons each of soy sauce and vegetable oil;
1 tablespoon homemade horseradish;
1 teaspoon mustard;
Cooking method
Cut the washed meat into cubes approximately 2x2 centimeters. Pour olive oil and soy sauce into a bowl for the marinade, stir with mustard and homemade horseradish. Sprinkle with salt if necessary. Add turkey pieces to a bowl with the prepared marinade, cover, for example, with a plate, and keep in the refrigerator for 5 hours. An hour before cooking, place the skewers in water to soak.
When the meat is marinated, place it on prepared skewers, place on a baking sheet and put in the oven. Bake for half an hour at 200 degrees.
Recipe 7: Turkey and vegetable skewers
This dish is not only tasty, but also beautiful due to the use of colorful vegetables. The recipe itself allows for variability: yellow peppers can be easily replaced with green ones, and new potatoes with old ones.
Ingredients
Turkey thighs – 1 kg;
zucchini – 1 pc.;
peppers of different colors - 2 pcs.;
young potatoes and onions - 3 pcs.;
oil – 4 tbsp. l;
freshly squeezed lemon juice – 1 tsp.
sesame oil – 0.25 cups;
apple juice – half a glass;
chopped garlic and ginger - 1 tablespoon each;
ground black pepper – 1 teaspoon.
Cooking method
Cut the turkey into pieces about 5 centimeters thick and place in a saucepan. To prepare the marinade, in a separate bowl, mix together the oil, soy sauce, apple juice, garlic, ginger and pepper. Pour the marinade into the pan with the turkey, stir, cover with a lid and keep in the refrigerator for 8 hours.
Cut the peppers and zucchini into large pieces, the new potatoes into thin slices, and the onion in half. Mix lemon juice, oil, salt, pepper and add the mixture to the vegetables. Mix everything thoroughly, cover with cling film and leave for about half an hour.
Thread meat and vegetables onto skewers, alternating them. Cook the turkey shish kebab on the coals for about 15 minutes, turning the skewers regularly.
Recipe 8: Asian marinade for turkey skewers
An exotic version of the marinade, built on a combination of sweet honey, salty soy sauce and spicy ginger. Fans of oriental cuisine will definitely like it.
Ingredients
2 tablespoons honey;
3 garlic cloves;
half a teaspoon of chopped ginger;
half a teaspoon of soy sauce;
Cooking method
Place ginger, soy sauce and honey in a cup or small bowl. Crush the garlic, add to the rest of the ingredients, mix well. Then pour the resulting mixture into the pan with the meat, stir, making sure that all the turkey pieces are coated with the marinade. Cover the pan with a lid and leave for 3 hours.
Recipe 9: Fragrant marinade for turkey barbecue
This marinade recipe is adapted to Russian culinary traditions. You can prepare it from ingredients that are always available in any kitchen.
Ingredients
Cinnamon, cumin, ground pepper - 1 teaspoon each;
Onion – 2 pcs.;
Lemon – 1 pc.;
Oil – 3 tablespoons.
Cooking method
Pour the oil into a small bowl, mix with the spices and mix thoroughly. Chop the onion into small pieces. Add the prepared butter with spices and onions to the pan with the chopped turkey. Infuse the meat in this marinade for no more than three hours. Finally, squeeze the lemon into the pan and mix thoroughly so that all the pieces of meat are saturated with juice.
- It is better to use olive oil to prepare marinades. It makes the taste and aroma of spices more intense, and also softens dry meat, such as breast, well.
- In order to check whether the turkey kebab is ready, the meat should be carefully cut with a knife. A well-done turkey will be white in color.
- Fresh vegetables are ideal as a side dish for this dish - simply chopped or in the form of a salad.
When preparing turkey kebabs, the main task will be to make the most delicious marinade so that the meat is tender.
Turkey is considered a dietary meat, and a kebab made from it will certainly not be heavy compared to the same pork.
But, at the same time, turkey meat on the grill will turn out quite juicy and very satisfying.
Marinades for turkey barbecue are varied, so choosing a recipe to suit your taste will not be difficult.
You should not use frozen meat for any barbecue, because when defrosted, its structure is disrupted, the product loses some of its moisture, and the finished dish will be less juicy.
Which part of the bird to choose - drumstick, thigh, breast, wings - is a matter of taste.
Turkey should be cut into kebabs into medium-sized pieces - about 5 cm, so that they have time to fry and remain juicy.
It is very advisable to marinate turkey meat before cooking so that after cooking on coals it does not become too tough.
This is done from 2 to 8 hours and depends on the size of the pieces and the composition of the marinade.
If you marinate the turkey under pressure, and even more so in a marinator, 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 shish kebab? If you are preparing shish kebab from turkey fillet, it is done very quickly.
A sign of almost complete readiness is the juice dripping from the pieces. Therefore, as soon as it starts to flow out, there is a possibility of drying out.
You should not keep the kebab on the fire for too long, 10-12 minutes is enough with frequent turning.
The turkey kebab recipe can be supplemented with vegetables: eggplant, bell pepper, tomatoes.
Any sauce goes well with turkey, both the hottest and the sweetest.
Turkey is especially tasty with sour berry sauces - cranberry, lingonberry. Salsa also works well.
You can also serve it with fresh vegetables and herbs, pita bread or homemade bread, baked potatoes - everything that you usually take on a picnic.
Turkey meat shashlik with mayonnaise and vinegar
Ingredients:
- turkey fillet – 2 kg
- mayonnaise – 300 ml
- vinegar 9% - 50 ml
- onions – 0.5 kg
- barbecue seasoning with salt - to taste
How to properly cook turkey shish kebab:
1. Wash the turkey fillet, dry it and cut into suitable pieces.
2. Stir mayonnaise, vinegar and seasoning in a large bowl.
3. Peel the onion and cut into thin half rings. Add to mayonnaise and stir.
4. Add the meat to the bowl and toss it with your hands until the sauce coats each piece.
5. Keep the turkey in the marinade for 3-4 hours.
Marinade for turkey barbecue with lemon juice and soy sauce
Ingredients:
- 2 kg turkey meat
- 2 lemons
- 100 ml soy sauce
- half a kilo of onions
- marjoram
- ground black pepper
Turkey shish kebab 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 lemon juice, grate about a teaspoon of zest and mix with juice.
5. Add soy sauce and chopped onion. Stir in meat.
6. Cover the bowl with a plate and place under pressure in the refrigerator for 3-4 hours.
Turkey meat on the grill in mineral water
Soda makes the meat tender, leaves all the juices, aromas and vitamins inside, and also serves as a kind of “conductor”, helping the seasonings penetrate inside.
Ingredients:
- turkey
- onion
- highly carbonated mineral water
- salt and spices
Preparing turkey shish kebab:
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. Pour mineral water on top and leave for 2-3 hours.
It is worth mentioning separately about turkey as a meat for grilling. Especially about turkey fillet. This is the most tender and lean meat in comparison with other parts of the carcass, and that is why many fail, getting meat that looks more like wood chips than juicy and tender ruddy pieces. How to cook a good turkey kebab, so that another culinary feat is justified and crowned with an unforgettable dinner in nature? Only excellent meat and the right tactics!
Cooking time: 1 hour 20 minutes for preparation (including ignition/marinating).
Ingredients for 3 servings:
- 700 g turkey fillet (from one bird weighing about 3.5 kg)
- salt, spices to taste
- 1 tbsp. vegetable oil (to enhance the taste, you can try sesame or pumpkin oil)
- 0.5 tsp honey
you will also need:
- 2 volumes of barbecue firewood from fruit trees + 1 raw log or several sprigs of rosemary for a smoking effect (optional)
- plastic bag
- grill or skewers.
Preparation
It's no secret that good meat doesn't need to be burdened with fancy additives; it's enough to add salt and season it with your favorite spices to make an excellent kebab! And it is also very important whether we use the “right” coals for cooking a particular type of meat. In these two directions we will work on the tactics of a successful fillet shish kebab.
So, first you need a chilled, skinned turkey fillet. It needs to be rinsed in cool water and allowed to drain. Next, the fillet should be cut into portions for 2-3 bites. It is very important in this case to guess the size. If the pieces are too small, they will instantly turn into dry wood chips, and if they are too large, then while the middle “reaches”, the edges will also inevitably dry out.
Add salt and a mixture of seasonings to taste into a plastic bag of a suitable size and place the meat. Close the edges of the bag and twist the meat in it so that it is all covered in a spicy-salty breading and begins to marinate. Place the package in a cool place. By the way, the benefits of the package do not end at this stage, so it is recommended to marinate the meat in it. 
While the meat is soaking in the aromas of herbs, it is necessary to light the coals. The best coals for barbecue, with a soft and “correct” heat, are obtained from. In order to quickly and successfully prepare a shish kebab from this amount of meat, you will need two grill volumes of thin logs. Light the firewood and let it burn completely! There should be bluish-white hot coals at the bottom of the grill. It is also very important that the heat is not too strong; after all, turkey fillet is meat that cooks quite quickly. 
While the coals burn to the desired heat level, prepare the meat for cooking. Add a little honey and vegetable oil to the bag with pieces of turkey fillet. Close the edges of the bag again and mix the pieces thoroughly in the honey-oil mixture. This little secret guarantees a beautiful crust on the finished turkey shish kebab, and will help the meat cook evenly and faster, as it will create an oil layer on the surface that increases the temperature. And your hands, at the same time, will remain clean, and not covered in sweet-buttery caramel! And in this case, you don’t need to grease the grate separately with oil, the kebab won’t stick. Pour the pieces out of the bag onto the bottom rack, press them on top with a second rack, and secure the structure with a ring. 
To start cooking barbecue, you need to make sure that the heat is suitable. To do this, you need to lower your hand, palm down, to the level above the coals at which the meat will be cooked. If you can withstand the heat for the calculation 1-2-3-4-5-6-7, then the heat is correct, if not, then stir the coals with a poker or a loose log so that they burn faster. As soon as the heat reaches the desired level, place the meat with the grill on the grill and cook the meat for about 7 minutes on each side. 
If you want the kebab to have a smoking effect, then before turning the meat over to the other side, you need to place an undried log on the coals. It will produce a lot of smoke, but will not have time to catch fire. Another option for a “smoky” effect is to throw a few sprigs of dried rosemary onto the coals.
While the meat is cooking, there is time to prepare plates for serving. Fresh herbs and new potatoes will make an excellent company for tender turkey kebab!
Remove the finished turkey fillet kebab from the heat, carefully disassemble the grill structure and let it rest for a few minutes. Place the pieces of meat on portion plates and you are ready to serve!
By the way, you can cook chicken fillet in the same way, but you will need to control the cooking time; the kritsa may be ready even earlier.
Have a nice picnic and bon appetit!
The first task for a successful and tasty turkey kebab is the choice of meat. We choose which part of the turkey will be used for barbecue: thighs, breast or drumsticks.
The thighs are the fattest part of the bird, but the breast, on the contrary, has no fat at all, it is very dry.
The best option is to combine different parts of the turkey carcass, but try to cut them into equal pieces so that they bake evenly.
For turkey kebab on skewers, cut the meat into large pieces about 5 centimeters thick - this way, after frying, they will retain the juice.
For skewers, you should prepare three to four centimeter cubes (so that they do not turn over from their own weight).
Now, it is very important that the turkey meat is well marinated in any of the marinades suggested below.
Kefir marinade for turkey shish kebab
turkey meat - 1.5-2 kg
kefir - 500 gr
Onions - 4-5 pcs.
Turkey kebab with kefir has a pleasant taste. You can also use another base: fermented baked milk, yogurt, whey.
Finely chopped onion, black pepper, cumin, marjoram, and thyme are added to this marinade. Before grilling shish kebab, brush the grass off the meat to prevent it from burning.
Marinade for turkey shish kebab with mayonnaise and vinegar
turkey meat - 1.5-2 kg
mayonnaise - 300 grams;
5 onions;
vinegar - 20 grams;
1 tbsp. l. table salt;
spices – ground black and red pepper.
Place mayonnaise in a small container, add salt and pepper. Cut the onion into large rings. Pour into mayonnaise and mix. Add a tablespoon of vinegar to the mixture.
Now, pour the marinade into the pan with the chopped turkey, stir and leave in the refrigerator overnight.
Wine marinade for turkey kebab with basil
1-1.5 kg thighs
bottle of dry white wine
chop 2-3 medium onions
Mix them with a bunch of chopped basil. Pour into meat. Pour wine over the thighs. The turkey is marinated using this method for about 4 hours.
Turkey barbecue marinade with honey
2 kg thighs
2 tbsp. l. honey,
3 cloves of garlic,
0.5 tsp ground ginger,
0.5 tbsp. soy sauce
and juice of a large lemon.
Pass the garlic through a press. Then it is added to the bowl, where the remaining components of the marinade have been laid out in advance. Mix everything thoroughly and coat the pieces of meat. Marinate the turkey this way for 2-5 hours.
Marinade for turkey shish kebab with honey and kvass
turkey meat - 2 kg
kvass - 1 liter;
100 grams of honey;
5 onions;
3 pieces of sweet pepper.
Pour one liter of kvass into the marinating container. Add honey, sweet peppers and onions cut into rings and stir well until completely dissolved. Marinate for 3-5 hours. Marinated meat in this marinade turns out soft and tender.
Turkey barbecue marinade with cinnamon
1 tsp each cinnamon, cumin, ground black pepper
2 medium onions
juice of a large lemon
3 tbsp. l. vegetable or olive oil
Mix spices with oil. Finely chop the onion. Then add these ingredients to the meat. Marinate the turkey for 2-3 hours. 15 minutes before frying, sprinkle the pieces with lemon juice.
Lemon marinade for turkey skewers
meat - 1.5 kg. (turkey thigh fillet)
lemon juice 2-3 tbsp. spoons
lime juice - 1 tbsp. spoon.
onion - 2 medium onions
garlic - 2-3 cloves
tomatoes - 2 pcs.
bay leaf 1-2 pcs
hot chili - ½ teaspoon
allspice (Jamaican) - pepper 2 peas
paprika -1 teaspoon
dry basil - 1 teaspoon
Coarsely chop the onion, garlic and tomato, mix with spices. I add lemon and lime juice. Place the meat in the marinade and mix thoroughly. Marinate for at least 4-5 hours in the refrigerator.
Marinade for turkey shish kebab with sesame seeds
Wash and pat turkey breast with paper towels to remove excess moisture. Remove the film, veins, then cut into pieces of 3 centimeters. Place in a saucepan, pour over oil and soy sauce. Stir so that all pieces of meat are evenly coated with the mixture of butter and sauce, leave for 1 hour.half a kilo of turkey breast
3 tablespoons each oil and soy sauce
1.5 tablespoons white sesame seeds
Marinade for turkey kebabs with lemon and rosemary
3 large lemons, juicy
1 teaspoon grated lemon peel
2 tablespoons dried rosemary
1/4 cup olive oil or canola oil
4 teaspoons granulated garlic
1 teaspoon coarse sea salt
1/4 teaspoon ground white pepper
1.5-2 kg turkey meat
Combine all ingredients with shredded turkey in a saucepan and refrigerate for 4-10 hours.
Mexican marinade for turkey skewers
50 ml apple cider vinegar
50 ml white vinegar
50 ml olive oil
50 ml fresh cilantro, finely chopped
6 cloves garlic, minced
Juice of 1 lime
Combine all ingredients with the chopped turkey in a saucepan and refrigerate for 4-10 hours.2 tablespoons ground cumin
1 tablespoon black pepper, coarsely ground
2 tablespoons dried oregano
1 teaspoon ground coriander
1 teaspoon sea salt
Creole marinade for turkey skewers
50 ml apple cider vinegar
80 ml olive or rapeseed oil
1 cup Creole Seasoning (red pepper, onion, granulated garlic,
oregano, basil, thyme, black pepper, white pepper, cayenne pepper and celery seed)
30 ml Italian seasoning (mix equal parts rosemary, basil, oregano, sage and marjoram)
30 ml cayenne pepper, medium heat
30 ml black pepper, coarsely ground
2 tablespoons garlic powder
Combine all ingredients with the chopped turkey in a saucepan and refrigerate for 4-10 hours.
Chinese five spice marinade for turkey skewers with sherry
2/3 cup chopped green onions
30 ml soy sauce with tamarind
80 ml dry sherry
2 tablespoons dry ginger, finely chopped
2 tablespoons chili oil
2 teaspoons sesame oil
2 teaspoons Chinese Five Spice Mix (mixed in equal proportions: ground anise, cloves, fennel, cinnamon and Szechuan pepper (Szechuan pepper can be replaced with a mixture of allspice and black pepper in a ratio of 3/2)
Combine all ingredients in a bowl and mix well. Pour the marinade into the pan with the chopped turkey, stir and leave in the refrigerator overnight.