Turkey Kebab

by Editorial Staff

We are used to pork or lamb kebabs, we often make chicken kebabs, but turkey kebabs, the recipe for which is offered here, has not yet become commonplace for us. Try this turkey kebab recipe, the delicate taste of tender dietary meat will surely be a pleasant surprise for you.

Summary

Cook Time	1 hour
Total Time	1 hour
Course	Main Dish
Servings (Default: 4)

Ingredients

Turkey (fillet or thigh) – 1 kg
Dry white wine – 100 ml
Bulb onions – 2 pcs.
Cilantro greens – 1 bunch
Dill greens – 1 bunch
Adjika – 100 g
or sumac (seasoning) – to taste
Salt – 1 tbsp (to taste)
Ground black pepper – 0.5 teaspoon (to taste)

Instructions

Wash the turkey meat, drain, cut into pieces of 40-50 g.
Peel onions, wash, cut into rings.
Pieces of turkey, before being strung on skewers, can be pre-marinated for 15-20 minutes in a mixture of onion, salt, black pepper cut into rings and 200 g of dry white wine undiluted with water, crushing the meat with an enamel lid or a plate with oppression.
Or the meat can be chopped, salted and immediately strung on skewers.
Fry turkey kebabs in the usual way on the grill, in a shashlik maker.
If the kebab has not been marinated, then mix white wine with water in a 1: 1 ratio and fry the kebabs, pouring with this mixture.
Serve the turkey shashlik, sprinkle with finely chopped dill and cilantro. Serve shish kebab with adjika or sumac seasoning (optional and possible). Garnish turkey skewers well with onion rings.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.