Turkey Fillet and Vegetable Kebabs
by Editorial Staff
I like to grill turkey meat and vegetables, especially if there is a possibility of cooking on an open fire in nature, but homemade grilling also comes with its task.
Servings: 4
Ingredients
- Turkey fillet (cut into pieces) – 450 g
- Medium zucchini (cut into 1.5 cm pieces) – 2 pcs.
- Bulgarian green pepper (cut into pieces of 3 cm) – 2 pcs.
- Small onions (cut into 4 parts) – 2 pcs.
- Medium-sized champignon mushrooms – 8 pcs.
- Chilli sauce – 1/3 cup
- Fresh lemon juice – 2 tablespoons l.
- Sugar – 1 tbsp
- Bay leaf – 2 pcs.
- Cherry tomatoes – 8 pcs.
- Odourless vegetable oil – 1 tbsp
Directions
- In a bowl, combine the chilli sauce, lemon juice, sugar and bay leaf and stir. Pour 1/4 cup of the marinade into a large zippered plastic bag. Put the turkey fillet in this bag, close the bag and shake well. Put the bag of meat in the refrigerator for at least 2 hours, and preferably overnight. Cover the remaining marinade in a bowl and refrigerate as well.
- Sprinkle the grill grate with vegetable oil and turn on the grill to preheat to medium temperature. Remove bay leaves from reserved marinade. Remove the meat from the bag, remove the marinade. String turkey fillets and vegetables on a skewer, grease turkey kebabs with vegetable oil.
- Put the turkey kebabs on the grill grate and cook the kebabs without covering the grill with a lid, periodically greasing the skewers with the reserved marinade, about 3-4 minutes. Serve ready-made turkey kebabs immediately with any side dish.
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