Turkey shashliks in Maghreb style
2 servings
30 minutes
Turkey skewers in Maghreb style are a vibrant embodiment of Arab cuisine, rich in spice aromas and subtle flavor nuances. Cumin, coriander, and fennel heated in a hot pan reveal their spicy notes, creating a unique marinade for tender turkey fillet. Paprika and turmeric give the meat a rich color and warm Eastern aroma, while olive oil keeps it juicy and tender. Marinating overnight enhances the spice flavor, infusing every piece. The finished skewers are baked to a golden crust while retaining juiciness inside. Served with tomato sauce, baba ghanoush, and pita, it creates a harmonious blend of flavors characteristic of Maghreb cuisine.
1
Heat cumin, coriander, and fennel in a hot pan.
- Cumin seeds (jeera): 1 tablespoon
- Coriander seeds: 1 tablespoon
- Fennel seeds: 0.5 tablespoon
2
Crush in a mortar with a pinch of coarse salt added
- Sea salt: pinch
3
Cut the meat into cubes about 2 cm.
4
Soak wooden skewers for kebabs in water for 5 minutes.
5
Mix all the spices with olive oil and pour this mixture over the turkey.
- Olive oil: 2 tablespoons
- Turkey fillet: 500 g
- Paprika: 1 teaspoon
- Turmeric: 1 teaspoon
6
Mix well and refrigerate for at least 2 hours (preferably overnight).
7
Preheat the oven in the upper grill mode to 190 degrees.
8
Take two thin wooden skewers for shashlik and put meat on them.
9
Place the edges of the skewers with kebabs on the edges of a fireproof dish so that the juices drain into it.
10
Bake for 15-20 minutes until done, turning once after 10 minutes.
11
Serve with tomato sauce, green salad, baba ghanoush, and pitas.
- Sea salt: pinch