1. Main Page
  2. Eat outdoors
  3. Turkey breast kebab

Turkey Breast Kebabs

Grill up some seriously good poultry outdoors! Turkey breast kebabs are delicious and a bit out of the ordinary, since turkey is rarely the meat people reach for at a cookout. And that's a shame, because turkey fillet holds its own against classic pork, lamb, or budget-friendly chicken. Paired with the right marinade — which turns the lean breast into tender, juicy bites — these kebabs come out fantastic!

Christina_AAuthor avatar
Recipe author
Turkey breast kebab
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 56 % 14 g
Fats 36 % 9 g
Carbohydrates 8 % 2 g
145 kcal
GI: 100 / 0 / 0
  • Rinse the turkey breast and pat it dry with a paper towel so there's no excess moisture on your cutting board. Cut the turkey into small pieces — about 2 inches (5 cm) is ideal. Wash and dry the lemon, then grate off the zest on the coarse side of a grater; don't worry about catching some of the white pith here, it won't turn things bitter. Peel the onion, wash it, and cut it into half-moons, then add it to the lemon zest. Scrunch the onion a bit with your hands to release its juice. Add the meat and mix well, rubbing the marinade into each piece. In a separate bowl, squeeze in the lemon juice and add the vegetable oil, ground black pepper, dried parsley (or fresh finely chopped, if you prefer), mustard, khmeli-suneli (a Georgian spice blend), salt, and the garlic pressed through a garlic press (or dried garlic). Stir the spiced marinade with a fork until smooth. Pour it over the meat and rub each piece well once more. For the turkey to cook up properly and stay tender, it needs to marinate well — this marinade will do the job in three hours. Cover the bowl with a lid or plastic wrap and refrigerate for at least three hours. Once the meat has marinated, thread the pieces onto skewers (if using wooden skewers, soak them in water for at least half an hour first). Grill the kebabs over coals that have burned down and give off steady, even heat. Cook until golden brown and the juices run clear when a piece is pierced with a sharp knife. As soon as the kebabs are done, take them off the heat — don't leave them on too long or they'll dry out. Serve immediately, with vegetables or sauces if you like. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley - 45  kcal/100g
  • Prepared mustard - 417  kcal/100g
  • Mustard - 417  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Khmeli-suneli - 417  kcal/100g
  • Salt - 0  kcal/100g
  • Turkey breast - 84  kcal/100g

Similar recipes

Related and additional categories: