Turkey Kebab in Mustard-Honey Marinade
by Editorial Staff
In this recipe, I would like to demonstrate how to make an amazing barbecue turkey on the grill. The main feature of this recipe is, in my opinion, the perfect marinade for turkey. You shouldn’t have any difficulties in preparing such a kebab. And the result is a very juicy and aromatic kebab.
Ingredients
- Turkey thigh fillet – 3 kg
- Soy sauce – 9 tbsp
- Mustard – 3 tablespoons
- Honey – 3 tbsp
- Salt to taste
Directions
- Combine soy sauce, mustard and honey in a deep bowl. If you do not like marinades with a little sweetness, then honey can be omitted. Salt to taste. Do not forget that soy sauce is already salty, so you should not add too much salt. Stir the marinade until smooth. The mustard will not dissolve immediately but do not rush, let it dissolve completely in soy sauce.
- Cut the turkey into portions. The pieces should be medium in size. I highly recommend cutting the turkey fillet so that nothing hangs on the skewers when stringing the pieces. (If you want to get a completely healthy kebab, then take a turkey breast. I shifted the balance between healthiness and taste towards taste and took a turkey thigh fillet. From a turkey thigh, a shashlik turns out to be less useful, but more juicy and tasty.)
- We transfer the pieces of turkey into a deep glass container. It is best to marinate meat in an enamel or glass container. This is due to the fact that the acids contained in the marinade do not have any negative effect on the above materials.
- Pour the marinade over the turkey that we prepared at the beginning of the recipe. Stir so that the marinade envelops each piece of turkey from all sides. Leave the turkey to marinate.
If you are limited in time, then 1-1.5 hours at room temperature will be enough. However, I would recommend taking your time and leaving the turkey to marinate in the refrigerator overnight. - When the kebab is marinated, light the coals in the grill and let them cool slightly. The surest way to understand when the heat will be optimal for cooking kebab is to hold your hand over the barbecue at the height at which the meat will be cooked. If you can hold your hand for 5-6 seconds, then you can safely spread the meat. We string the kebab on skewers and set over the coals. On average, turkey skewers take about 12-15 minutes to cook. When frying, the kebab must be constantly rotated. Due to the abundance of sugars in the marinade, a crust forms on the surface of the kebab very quickly. To determine the readiness of the kebab with maximum accuracy, I, as always, used a culinary thermo. I set it to 75 degrees and waited until the meat reached the specified temperature.
- Remove the finished turkey kebab from the heat and serve.
Bon Appetit!
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