Turkey and Apricot Shish Kebab
2 servings
60 minutes
Turkey and apricot shashlik is a refined dish that combines the tenderness of the bird with fruity sweetness. Originating from American cuisine, it embodies the boldness of culinary experiments by merging traditional grilling methods with unconventional ingredients. A marinade of soy sauce, garlic, lemon juice, and brown sugar makes the turkey tender and flavorful, while port-soaked apricots add a tangy sweet-sour note. Grilled or pan-seared pieces of meat and fruit create a perfect balance of juiciness and caramelized aroma. The dish is great for summer gatherings, light festive dinners, or simply for those wanting to try something new and original.
1
Cut the turkey fillet into small pieces.
- Turkey breast: 2 pieces
2
Peel and chop the garlic.
- Garlic: 3 cloves
3
For the marinade, mix garlic, soy sauce, lemon juice, and sugar.
- Garlic: 3 cloves
- Soy sauce: 1 tablespoon
- Lemon juice: 3 tablespoons
- Brown sugar: 4 tablespoons
4
Pour the prepared marinade over the meat and place it in the refrigerator for 3 hours.
- Turkey breast: 2 pieces
5
Wash the apricots, cut them in half, remove the pits, and soak them in port wine. Place in the refrigerator for 1 hour.
- Apricots: 200 g
- Port wine: 200 ml
6
Alternately thread meat and apricots onto wooden sticks.
- Turkey breast: 2 pieces
- Apricots: 200 g
7
Fry the shashlik in vegetable oil on both sides for 5 minutes, basting with marinade.
- Turkey breast: 2 pieces
- Apricots: 200 g
