Turkey shashlik in ginger sauce
4 servings
20 minutes
Turkey kebab in ginger sauce is a modern take on American cuisine with Eastern notes. Tender turkey meat is infused with a spicy marinade of fresh ginger, garlic, bell pepper, and soy sauce, creating an amazing balance of flavors—light sweetness, pleasant spiciness, and rich zestiness. The grill gives the pieces an appetizing golden crust while keeping them juicy inside. This dish is perfect for parties or family dinners, especially when paired with refreshing sauces and vegetable sides. Ginger turkey kebab not only delights the taste but is also healthy—meat is rich in protein and spices boost metabolism. It's an excellent option for those who appreciate gastronomic experiments and prefer light yet flavorful dishes.
1
Wash the bell pepper and green onion, then dry them. Remove the stem, seeds, and membranes from the sweet pepper. Cut into long strips. Peel the garlic and ginger root. No need to chop them. Place the sweet pepper, green onion, garlic, and ginger root in a blender and blend the ingredients until smooth. Add a little salt and chili powder. If you have whole chili peppers, add them to the blender with the other ingredients. Mix the marinade with a spatula. Taste it; if it lacks spiciness and salt, add the necessary components. Wash the turkey fillet under running water, trim the veins, and cut it into small pieces of 4-5 cm. You can lightly rub it with salt. In a bag or using a baking sleeve, place the meat and marinade. Massage the fillet with your hands to ensure each piece is coated with the mixture, and tightly tie the bag, releasing all the air. Refrigerate the meat to marinate for 3 hours.
- Red sweet pepper: 0.5 piece
- Green onions: 20 g
- Garlic: 2 cloves
- Fresh ginger: 1 g
- Ground chili pepper: 1 teaspoon
- Turkey fillet: 600 g
- Table vinegar: 40 ml
- Soy sauce: 20 ml
2
Preheat the grill pan well. Skewer the marinated meat onto wooden sticks. Place them on the hot pan. Occasionally turn the skewers to ensure the meat cooks evenly and is not raw inside. When a golden crust appears, remove one piece from the skewer and taste it. If the meat is ready, take it off the pan and serve hot with various sauces.
- Turkey fillet: 600 g