Detailed step -by -step recipe with photo: Step 1
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Prepare the ingredients: defrost the turkey, choose zucchini without seeds with thin skin. The meat should be thawed on the lower shelf of the refrigerator. If fillet is a whole piece, you should get out in a day. 2-3 hours before cooking, the meat must be removed from the refrigerator. By the way, instead of breast fillet, you can take the thigh fillet. It is fatter, and barbecue will turn out more tender. However, it should be borne in mind that the thigh of the turkey has a special taste, different from chicken meat. In general, pork, as well as chicken fillet, is suitable for the recipe. But you should not replace beef — it needs more time for cooking and other preliminary processing.
Perhaps this is one of the few recipes in which I will not advise using large mature zucchini, since they keep their shape worse without a skin.
Tip: if there are fewer vegetables than necessary, you can take more than others. For example, replace part of the zucchini with eggplant or add more sweet pepper.
Olive oil perfectly complements this recipe. But in its absence, you can use vegetable refined oil. Or even take the melted cream. With it, the taste will turn out even more saturated.
For marinade, soy sauce without additives or teriyaki sauce is suitable. French mustard can be replaced by ordinary, the sweet mustard «Bavarian» is also suitable. In the recipe, I use lemon basil, but you can take other herbs: dill or parsley, dried mixture of «Provences» or «Italian» herbs.
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Step 2
Soak the skewers in cool water. I use wooden skewers 25 cm long. Let it stand for about 30 minutes.
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Step 3
Cut the turkey fillet in large pieces, about 3-4 cm. During cooking, they will greatly decrease.
📌 Other turkey recipes, see 👉🏻 HERE
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Step 4
Cut the zucchini in circles, and then on a quarter. If the zucchini is small, you can just cut the circles in half.
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Step 5
Cut the small eggplants with halves of the circles. If large — divide each circle into 4 parts.
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Step 6
Remove the greens from the stems and chop finely.
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Step 7
To half the soy sauce add French mustard.
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Step 8
Squeeze the garlic, mix and pour the remaining part of soy sauce.
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Step 9
In a large bowl or pot, mix turkey, zucchini, eggplant and chopped greens.
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Step 10
Pour soy sauce and mix thoroughly with your hands, gently massaging pieces of meat. Let stand for 30-40 minutes.
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Step 11
Cut the pepper in pieces of about 2-3 cm, while meat with vegetables is infused.
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Step 12
Turn on the oven at 210-220 degrees (if your oven is strongly and well heats, you can reduce to 200 degrees). Swallow string sequence: pepper, meat, eggplant, zucchini, meat, zucchini, eggplant, meat, pepper.
Important: you need to start and finish the barbecue with an elastic vegetable, pepper in this case is better than other “applicants”.
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Step 13
You can string vegetables and meat on skewers in 2 ways. The first is to pierce the slices of zucchini and eggplant into the pulp through so that the peel looks up.
Important: when choosing this method, it will not work to turn the barbecue if you bake them by spreading a glass shape into sides.
However, this method can be suitable if vegetables are used without a peel or it is very thin and soft.
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Step 14
The second way to string vegetables is piercing through the peel. So it will fit on a skewer, they will be more stable and can be turned over during baking.
Tip: oblong pieces of chicken can be strung by making 2 punctures so that the meat does not hang out.
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Step 15
Choose a glass or ceramic shape that is suitable for skewers. Lay barbecue.
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Step 16
Lubricate barbecue from the turkey with the remains of the marinade, paying special attention to eggplant and the joints of vegetables. If the marinade is not left, you can lubricate with oil.
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Step 17
Send to the preheated oven for 20 minutes. If the barbecue is strung through the skin, after 20 minutes they need to be removed and turned over, lubricated again with the marinade. Return to the oven and cook for another 20 minutes.
Important: if barbecue does not turn over, you still need to get them and grease them again.
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Step 18
Get ready -made kebabs with vegetables and cool a little. I prepared 2 parties strung in different ways. It turned out 13 kebabs.
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Step 19
Skewers on skewers with vegetables in the oven are ready. Transfer to a common plate, lubricate a little with olive oil and immediately serve to the table. Additionally, you can decorate with leaflets of basil. But they themselves look gorgeous and very appetizing!
Bon appetit!
📌 If you liked these kebabs on skewers, look at our selection recipes on skewers — There will be meat and vegetable options for any case.
