Delicious turkey skewers
Is it possible to make a tasty kebab from a turkey that many consider too dry for roasting on an open fire? We answer this question in the affirmative and are ready to share a small but very important secret of preparing this bird. At first - nothing special: just salt the pieces of turkey and leave for a while. But before grilling, we mix them with bacon paste, which will not only make the meat of the bird juicier, but also give the dish a dizzying aroma. The result is an unusually delicious turkey kebab that will appeal to everyone who will taste it with you.
Ingredients
Servings 6- skinless turkey fillet (breast or thigh) - 900 g
- sea salt of medium grinding - 2 tsp.
- bacon - 50 g
- sugar - 2 h. l.
- sweet paprika - 2 tbsp. l.
- smoked paprika - 2 tsp
Cooking
Step 1
Prepare the turkey for marinating. Wash the fillets, dry them with paper towels and cut into cubes with a side of about 3 cm. Place in a large bowl.
Step 2
Sprinkle the turkey fillet in a bowl with sea salt and toss to combine. Tighten the top of the container with cling film and put it in a cool place (preferably in the refrigerator) for 30-60 minutes.
Step 3
Cut the bacon for marinating the kebab into cubes and puree with a blender. Stir in sugar and two types of paprika. Pat the turkey pieces dry with paper towels, place in a bowl of spicy pasta and toss to combine. Leave for 15 minutes.
Step 4
Thread the turkey pieces onto thin skewers and grill until tender, turning occasionally. The breast is cooked for about 12 minutes, the thigh fillet - 18-20 minutes.