Turkey Fillet, Lemon and Vegetable Kebabs
by Editorial Staff
Poultry and vegetables are always the right solutions for making kebabs, and if you also choose the right marinade … delicious and versatile!
Ingredients
- Orange juice – 500 g
- Lime juice – 1 1/4 cups
- Liquid honey – 1 glass
- Chilli peppers (seeded and finely chopped) – 4-5 pcs.
- Garlic (chopped) – 10 cloves
- Ground cumin (Zira) – 3 tbsp
- Lime zest – 2 tbsp
- Salt – 1 teaspoon
- Turkey fillet (diced 3 cm) – 900 g
- Bulgarian red or green pepper (cut into pieces of 2.5 cm) – 4 pcs.
- Red onion (cut into 2.5 cm pieces) – 1 pc.
- Small zucchini (cut into 2 cm pieces) – 3 pcs.
- Fresh champignons – 230 g
- Medium lime (sliced) – 3 pcs.
Directions
- In a bowl, combine orange juice, honey, lime juice, chilli, garlic, cumin, lime zest and salt. Pour half of this marinade into a large plastic bag with clasps. Put the turkey fillet in a bag with the marinade, close the bag and shake well. Pour the rest of the marinade into another plastic bag and put the vegetables and mushrooms in it, fasten, mix. Put both packages in the refrigerator for at least 6 hours, and preferably overnight.
- Turn on the grill to preheat to medium heat. Remove the meat and vegetables from the bags, remove the marinade from the meat, and reserve from the vegetables.
- String meat, vegetables and lime wedges on a skewer. Put the kebabs on the grill grate and fry the turkey fillet shashlik for 4-5 minutes on each side, then brush with the reserved marinade and cook the turkey kebab with vegetables, turning, for 10-12 minutes, until the vegetables and turkey meat are ready.
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