Turkey Heart Kebab
by Editorial Staff
Recipe for making a very simple and budget barbecue from turkey hearts on the grill. I never thought barbecue turkey hearts could be so delicious. The meat is soft, tender, and tastes like beef most of all. If you like cooking on charcoal, then this kebab is definitely worth cooking!
Ingredients
- Turkey hearts – 2 kg
- Onions – 0.5 kg
- Honey – 3 tbsp
- Lemon (lemon juice) – 1 pc.
- Soy sauce – 100 ml
- Curry – 2 teaspoon
- Nutmeg – 1 teaspoon
- Dried garlic – 3 teaspoon
- Ground cumin – 0.5 teaspoon
- Sweet paprika – 2 teaspoon
- Salt – 1 tbsp
- Onions – 0.5 kg
- Lavash – 1 sheet
- Parsley to taste
Directions
- Washed turkey hearts get rid of thick arteries and excess fat. This operation must be performed with all available hearts.
- Cut 0.5 kg of onion into half rings.
- We transfer the hearts to the pickling container. It is better to use an enamel or glass container, but I only have a metal pan that is suitable for the volume. Pour onions over the hearts.
- Let’s move on to spices. If you don’t like any of the spices, be sure to replace them to your liking. For my personal taste, curry, nutmeg, dried garlic, ground cumin, sweet paprika, salt and honey are optimal for turkey hearts. To make the hearts soft, you need to add a little acid. I use the juice of one lemon. I recommend adding soy sauce at the end.
- Stir the contents of the pan. Cover the pot with a lid and put the marinated hearts in the refrigerator. It is desirable that the pickling time for the hearts is at least 12 hours.
- We light coal in the grill. I do not accept various liquid charcoal products, I always feel their aftertaste, so in most cases, I use chips and birch bark. Sometimes I resort to using dry alcohol.
- While the charcoal is burning, there is time to string the pickled turkey hearts onto the skewer. When the coal ignites, you need to give it a little time so that it turns into ash – this is the surest sign that it’s time to grill a barbecue! We spread the skewers on the grill. On average, a turkey heart shashlik is roasted for about 15 minutes. During cooking, the kebab must be turned over regularly.
- For a beautiful presentation, I spread the shish kebab on pita bread and decorate it with onions, cut into half rings, and chopped herbs (in this case, I use parsley).
- The turkey heart shashlik is completely ready.
Bon Appetit!
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