Turkey breast kebab

The turkey breast is washed and dried with a paper towel so that there is no excess moisture on the cutting board. Cut the turkey into small pieces - the ideal size is about 5x5 cm .

Wash the lemon, wipe it, remove the skin from it with a large grater. Here you don't have to worry about getting the white part - it won't give bitterness. Peel the onion, wash and cut into half rings, add to the lemon peel. We knead the onion mass a little with our hands to let the juice flow. Add the meat, mix everything well, rubbing each piece.

Squeeze lemon juice into a separate bowl, add vegetable oil, ground black pepper, dry parsley (if desired, you can replace it with fresh finely chopped), mustard, suneli hops, salt and garlic passed through the press (you can replace it with dry).

Stir the whole spicy marinade with a fork until smooth. Pour the resulting mixture over the meat, wipe each piece well again. In order for the turkey to be properly cooked and tender, it needs to be well marinated. The prepared mixture will cope with this in three hours. Cover the bowl with meat with a lid or cling film and send it to the refrigerator for at least three hours.

After the time allotted for marinating meat, we put the pieces on skewers or wooden skewers (if they are used, they must first be soaked in water for at least half an hour). Fry the shish kebab on the grill with burnt and giving a stable, uniform heat coals. Fry until golden brown and light juice (if a piece of meat is pierced with a sharp knife). As soon as the shish kebab is ready, we remove it from the fire, do not keep it too long so as not to over-dry.

Served immediately after cooking, if desired, we can add vegetables or sauces.

Bon appetit!