Marinated Turkey Breast Shish Kebabs
4 servings
40 minutes
The marinade intrigues with its orange aroma and interesting grapefruit bitterness, develops the modest taste qualities of the turkey itself and pleasantly tickles the receptors. Citrus acids easily soften the fibers, and with the addition of honey, the orange juice hardens on the kebabs with a caramel glaze. You can serve the kebabs very simply, with steamed or grilled vegetables. They will smell delicious, look ruddy, and most importantly, such kebabs are extremely difficult to dry out , the baked honey crust reliably fixes the juice inside each piece of meat.
1
Prepare the marinade. Squeeze the juice from the orange and grapefruit into a bowl.
- Oranges: 1 piece
- Grapefruits: 1 piece
2
Chop the chili pepper finely.
- Chili pepper: 1 piece
3
Peel the garlic and grind it in a mortar with coriander and salt.
- Garlic: 3 cloves
- Coriander seeds: 1 teaspoon
- Salt: 0.5 teaspoon
4
Mix the garlic mixture and chili into the juice. Add honey, olive oil, and stir.
- Garlic: 3 cloves
- Chili pepper: 1 piece
- Wildflower honey: 1 tablespoon
- Olive oil: 5 tablespoon
5
Cut the turkey into cubes the size of half a matchbox, place in marinade, and leave for 1 hour.
- Turkey fillet: 800 g
6
Take the turkey out of the marinade and skewer it.
- Turkey fillet: 800 g
7
Grill or fry on a well-oiled, preheated grill or pan until cooked, 4 minutes on each side.
- Vegetable oil: 50 ml
8
Cut the corn crosswise into 4 pieces, slice the zucchini into 2 cm thick rounds, and grill all the vegetables on a well-oiled hot grill or pan, turning occasionally for 4-5 minutes. Serve the skewers with grilled vegetables.
- Boiled-frozen sweetcorn: 1 piece
- Baby courgettes: 1 piece