The most delicious marinade for juicy turkey kebab

Turkey breast shish kebab with kefir

Turkey breast is soft and lean meat, but it is juicier than chicken breast. I always make this comparison because I don't like chicken breast too much because it's dry. When it comes to turkey, things are much better. Marinated turkey meat will remain very juicy and soft, even if you fry it thoroughly.

You will need:

turkey breast - 500 g,
kefir - 150 ml,
onion - 1 piece,
garlic - 3 cloves,
juice of half a lemon,
curry - 1 teaspoon,
black pepper - 0.5 teaspoon,
salt - 1 teaspoon,
nutmeg - 0.5 teaspoon.

Preparation:

1. Since turkey is quite soft meat, there is absolutely no need to marinate it for a long time. Even half an hour or an hour will be enough for the meat to be saturated with the marinade. Therefore, freely calculate this time before frying it.

First, cut the turkey breast into approximately equal sized cubes. It is most convenient to cut it lengthwise, and then crosswise every 4-5 centimeters.

2. Place the turkey pieces in a large bowl or enamel casserole. Pour in kefir, squeeze out the juice of half a lemon. Then add all the spices from the ingredient list. Cut the onion into rings and grate the garlic on a fine grater. A garlic press will also work.

3. Now mix everything thoroughly so that the spices, kefir and lemon juice evenly coat each piece. Since the marinade will be quite liquid, this will not be a problem. Because of the curry, the marinade for the turkey barbecue will turn out to be a beautiful yellow color, which is necessary.

When you fry the kebab, it will not be white and sad, but rosy and golden. That's why I love marinades with curry and turmeric for the bright color of the finished kebab. Ground paprika is also used for this purpose, which gives the meat a red color.

4. Cover the future kebab with a lid or cling film and put it in the refrigerator for at least half an hour. This will be enough for the tender turkey meat to be saturated and saturated with the marinade.

On the grill, frying shish kebab will require medium heat; you need to cook for 10 minutes until golden brown on all sides. The best way to check for doneness is to cut one of the pieces of turkey. It should be white inside and the juice flowing out of it should be clear, not pink.

Spicy marinade with parsley and beer for chicken kebab - recipe with photos and videos step by step

It is difficult to find another dish that even remotely resembles a hearty fried kebab, soaked in light smoke and filled with the piquant taste of popular spices. Even a skillfully stuffed bird or skillfully cooked homemade steak cannot compete with men’s favorite meat from the grill or barbecue. And if the chicken kebab is pre-marinated in beer with spices and parsley, the prices of such street food cannot be added up at all.

Necessary ingredients for preparing shish kebab marinade with parsley and beer

garlic - 4 cloves
chili pepper - 1 pinch
cumin - 1 tsp.
juice of half a lime
sesame oil - 02 tbsp.
light beer -200 g
parsley - 1 bunch
cinnamon - 0.5 tsp.
salt - 1 tsp.

Step-by-step preparation of beer marinade for chicken kebab according to a recipe with photos

Peel the garlic cloves and pass through a press.
Add cinnamon, pepper, cumin and salt to a bowl with minced garlic.
Rinse a bunch of fresh green parsley in cold water and dry. Chop the greens and place in a bowl with spices and garlic.
Add sesame oil there.
Read also: Vegetables in the air fryer - a delicious side dish without much effort
Squeeze the juice of half a lime into a bowl with the marinade. Make sure that citrus seeds do not get into the mixture. Otherwise, they will give the marinade an unpleasant bitter taste.
Dilute the thick mass with light beer and thoroughly mix the resulting kebab marinade.
Place the bowl with the spicy mixture in a warm place so that the spices reveal their flavor and aroma more clearly.
Meanwhile, rinse and dry the chicken thighs. Separate the pulp from the bone and skin.
Place the chicken in a ziplock bag and pour in the strong beer marinade.
Keep the meat in the aromatic solution for 1-2 hours. If possible, place the bag in a place out of direct sunlight.
A piquant marinade with parsley and beer for chicken kebab, according to a recipe with photos and videos, will give the bird its extraordinary taste in one and a half to two hours. It's time to start frying.

Turkey thigh shish kebab in spicy marinade

The marinade in which this turkey kebab will be prepared is different in that it does not use many of the favorite softening liquids such as kefir, vinegar, tomato juice and others. This marinade is great for turkey because there is no need to tenderize it. The basis of the marinade is vegetable oil and aromatic spices. All this will give the meat a delicious spicy taste and aroma.

You will need:

turkey thigh - 2 kg,
vegetable oil - 50 ml,
thyme - 1/4 teaspoon,
ground coriander - 1/4 teaspoon,
ground chili pepper - a pinch,
paprika - a pinch
black pepper - a pinch,
cumin - 1/2 teaspoon,
fresh ginger root - 10 g,
garlic - 3 cloves,
salt to taste.

Preparation:

1. Cooking shish kebab begins with preparing the meat. Take the turkey thighs, wash and skin them. Separate the bones so that only clean fillets remain. Cut what you get into pieces with a side of about 5 centimeters, so that it is convenient to string them on skewers and fry.

Yogurt with garlic and mustard

This piquant, enveloping marinade will preserve the juiciness of the turkey kebab.

Turkey thigh fillet – 1 kg;
Yogurt without additives – 300-400 g;
Garlic – 4 cloves;
Mustard – 1 tbsp. spoon;
Ground black pepper - to taste;
Salt - to taste.

Cooking:

Wash the turkey. If necessary, separate the meat from the bone.
Cut into 4-5 cm shish kebab pieces. Place in a container.
Add mustard, grated garlic, pepper and salt.
First add half of the prepared yogurt and stir. The marinade should coat the turkey pieces. The meat should not be floating in the yogurt. Add as much as needed and stir.
Close the container and leave to marinate for 1.5 hours at room temperature.
Thread the pieces on a skewer and fry on a grill over medium heat until done.

A simple and tasty marinade for turkey kebab made from mayonnaise and onions

We all know mayonnaise as a marinade for barbecue and most likely have already tried it for cooking pork. Its advantages are well known: mayonnaise contains vinegar, which softens the kebab, vegetable oil, which envelops the meat and does not allow it to lose its juices on the grill, plus additional spices that add flavor, such as mustard. If desired, you can supplement the mayonnaise marinade with aromatic herbs and pepper. But we will make the simplest option and it will be delicious enough to please the whole family at a picnic.

You will need:

turkey fillet - 2 kg,
mayonnaise - 100 g,
onions - 3-4 pieces,
salt and pepper to taste.

Preparation:

1. You can use different types of turkey meat for barbecue, but breast and thighs are best. The breast is leaner, and the thighs are slightly fatter due to thin veins of fat. It is best to remove the skin from the thighs so that the turkey kebab does not come out too greasy. In addition, the skin prevents the marinade from being absorbed into the meat.

Remove skin, remove bones and cut into cubes.

2. Peel the onion and cut it into fairly wide half rings. Place it in a large bowl and separate it into individual rings with your fingers and remember a little so that the onion releases its juices.

3. Salt the turkey meat to taste. You will need about a teaspoon of salt per kilogram of meat, but adjust the saltiness to your taste. It is better to under-salt the turkey when marinating than to over-salt it. After all, the lack of salt is absolutely easy to eliminate at the table. But it is not possible to remove salt, which is too much. However, do not forget that mayonnaise contains some salt. Let the turkey meat sit for 10 minutes to absorb the salt.

4. Mix the turkey with the onion, remembering a little as you go so that the onion juice penetrates into the meat. Now is the time to add a little pepper to the future kebab. Choose for yourself how spicy you want the kebab. It is best to use freshly ground pepper, it is more flavorful.

5. Add mayonnaise to the bowl with meat and onions. Mix with your hands until the sauce coats each piece. After this, you can remove the future turkey shashlik to marinate in the refrigerator. It is best to cover it so that it does not spread the smell to other products.

6. Cook the marinated kebab on the grill over coals at medium heat. Remember that turkey meat is softer and more tender than pork, so it will take a little less time to cook. It is best to check the readiness before removing the kebab from the heat.

If desired, this shish kebab can also be cooked in the oven.

The finished kebab is best served with fresh herbs and vegetables. Eat the kebab hot. Bon appetit!

A simple recipe with mineral water and vinegar

To begin with, here is a simple and quick marinade recipe for turkey barbecue. If you simply marinate the meat in vinegar, the taste will be too strong. But if you mix vinegar with mineral water, the kebab will turn out unusually tender.

1.2-1.5 boneless turkey;
4 onions;
10 peppercorns;
2 tablespoons table vinegar;
1 liter of sparkling water;
1 lemon;
a third of a spoon of ground red pepper;
1-1.5 tablespoons of fine salt;
2 teaspoons dry basil.

We wash the meat and pat it dry with paper towels. Cut the fillet into fairly large pieces. Cut the onions into rings, not too thin. Add the onion to the meat, sprinkle with pepper and basil.

Squeeze the juice from the lemon and pour over the meat. Pour in a glass of mineral water and mix well. Keep in the cold for at least 4 hours. Then thread the meat and onions onto skewers. Mix the remaining mineral water with vinegar. Fry the meat over coals, frequently sprinkling with vinegar water.

The principle of operation of this unusual marinade is based on the effects of carbon dioxide. Highly carbonated mineral water acts like antifreeze, instantly penetrating deep into the fibers. Moreover, before marinating turkey kebab in mineral water, the meat does not even have to be defrosted. Just put fresh or frozen meat in a bowl, layer with onions and eggplant slices, sprinkle with salt and spices and add water.

An important point is that you need to open the bottle immediately before pouring it onto the turkey. Then the entire supply of precious carbon dioxide will end up in the future turkey kebab. The recipe can be supplemented with soy sauce, homemade ketchup, adjika. Any favorite spices will do. Just don’t overuse their quantity – after all, mineral water is a wonderful conductor.

Lemon marinade for turkey skewers

We continue our delicious conversation about how to deliciously marinate a turkey for barbecue on the grill or baking in the oven. The next active component of the marinade is lemon juice. Ground paprika added to the marinade will make the kebab rosy and golden. If desired, the shish kebab can be supplemented with pieces of lard, strung alternately with the meat.

You will need:

turkey fillet (breast or thigh) - 2 kg,
lard - 300 gr,
lemon,
medium sized ginger root
garlic - 5 cloves,
vegetable oil - 100 ml,
ground paprika - 1 teaspoon,
black and red pepper, salt to taste.

Preparation:

1. For barbecue, you can take one type of meat, or you can combine breast with legs. Both will turn out delicious. Whatever turkey meat you use, wash it thoroughly and dry it with a paper towel. Cut into pieces of approximately the same size.

2. Squeeze the juice of half a lemon into the saucepan with the meat. Peel the ginger, grate and squeeze. Add the resulting juice to the meat as well. Mix everything and set aside for now.

3. In a separate small bowl, mix vegetable oil and spices. Add finely grated garlic there. Stir.

4. Pour the resulting sauce over the meat and stir well. Add salt to taste. Leave to marinate for an hour. Turkey meat marinates fairly quickly.

5. Before grilling the kebab on the grill or in the oven, thread it onto skewers along with lard, alternating pieces. Lard is not a required ingredient, add it only if you like it.

Armenian marinade for barbecue: video recipe

As in long discussions about the belonging of Slavic borscht to specific ancestors, in the recipes of Armenian shashlik one can find much in common with the traditions of any Caucasian people. And there are many recipe options: as many flavors as there are so many solutions. But there are several delicate features that are characteristic exclusively of Armenian barbecue marinades. For example, the use of remarkable spices (thyme, cilantro, cumin), characteristic vegetables (tomatoes and eggplants), and a large amount of crushed onions.

Let's take a look at the step-by-step video recipe for more details on how to prepare Armenian marinade for barbecue:

Cranberry-honey marinade for turkey in the oven or on the grill

A very tasty combination of cranberries and honey can give turkey skewers a more interesting and piquant taste. Add spices and mustard to this. You will get an original sweet and sour marinade. The turkey will come out incredibly tender and with an unforgettable taste. This kebab will especially appeal to lovers of sweet and spicy notes in meat dishes.

You will need:

turkey fillet - 1 kg,
cranberries - 100 g,
garlic - 4 cloves,
French mustard - 2 teaspoons,
honey - 2 tablespoons,
soy sauce - 3 tablespoons,
olive oil - 3 tablespoons,
lemon juice - 1 tablespoon,
salt and pepper to taste.

Preparation:

1. The marinade is very easy to prepare. If you have a blender, place the garlic, cranberries, mustard, honey, soy sauce and olive oil in a large bowl. Squeeze lemon juice in there. Now grind everything until smooth. It's okay if there are some mustard seeds left.

2. Cut the turkey into neat cubes of the same size. If you cook in the oven, you don’t have to make them large; it’s more convenient to string small pieces onto skewers.

3. Pour the resulting marinade over the turkey pieces. Stir with a spoon or your hands to distribute the marinade evenly. Place in the refrigerator to marinate for two hours.

4. After two hours, you can string them onto skewers and cook on the grill or in the oven. In the oven, grill or main heat up to 200 degrees is suitable.

Brown the turkey skewers on all sides until browned.

Serve the ruddy kebab hot; with this marinade it will taste best while it is still warm. The dish is amazing, just finger licking good. Suitable for family dinners and for entertaining guests. It’s also a great option for an outdoor picnic.

Spicy with vinegar

Although it is believed that vinegar is not needed for turkey, we liked the taste of the kebab according to this recipe.

Turkey thigh fillet – 1 kg;
Vinegar (wine) 9% – 3-4 teaspoons;
Tomato – 2 pcs.;
Garlic – 4 cloves;
Vegetable oil – 2 tbsp. spoons;
Chili pepper - to taste;
Ground black pepper - to taste;
Salt - to taste.

How to cook:

If you have thigh fillet, good. The rest need to remove the meat from the bone and cut out the veins. Leather doesn’t go well with barbecue either.
Cut the turkey into neat 4 cm pieces. Place in a bowl.
Tomatoes will give the kebab a “ruddy” color and a tomato-like note. Cut into halves and grate. The skin will remain - throw it away.
Add spices, salt and oil to the marinade.
Vinegar should be added diluted in the same amount of water. If you add it as is, the meat will turn white at the points of contact. Mix well.
Marinate for 30 minutes, and we do not recommend overcooking.
Thread onto skewers. To prevent the skewers from burning, just keep them wet (leave them in water for half an hour).
Light the grill and fry on ash-covered coals until cooked. Turn over when browned.

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Juicy turkey kebab on pomegranates - video recipe

And to top it off, I’ll share a wonderful video recipe for preparing a very tasty and original turkey kebab marinated in fresh pomegranates. Another case where berries add amazing flavor to a meat dish.

If you find pork kebab too fatty, beef kebab too tough, chicken kebab too dry, lamb kebab too specific, try cooking it with turkey. This meat is considered dietary, its energy value is low, so the kebab from it will not be too heavy. At the same time, it will turn out quite juicy and very satisfying. At the same time, it will cost much less than pork or beef kebab. It will not be inferior to them in taste, of course, if it is prepared correctly. The main preparation involves marinating the meat. Marinades for turkey barbecue are varied, so choosing the one that best suits your taste will not be difficult.

How to marinate a turkey

Even from the best meat it will not be possible to make a tasty and juicy kebab if you do not know the rules for preparing it. If you not only violate technology, but also choose a low-quality product, the finished dish will almost certainly not meet your expectations. To ensure that your picnic is a success, be sure to learn the tips on how to choose a turkey for barbecue and marinate it correctly.

Frozen meat or meat that has been frozen in general is not used for barbecue. The fact is that when it is defrosted, the structure of the meat is disrupted, the product loses some of its moisture, which is why ready-made dishes made from it turn out less juicy than those made from fresh meat. If you buy turkey for barbecue, give preference to fresh or chilled meat. But what part of the bird this meat will come from is a matter of taste.
You need to cut the turkey into skewers into medium-sized pieces. It is best to make pieces about 5 cm in size. In this case, they will have time to fully fry before they start to burn, and at the same time remain quite juicy.
Before cooking barbecue, any meat must be marinated, and turkey is no exception. The acid contained in the marinade prevents the protein from coagulating, and if the meat does not have time to soak in the marinade, it will very quickly become tough when grilled over charcoal. It usually takes 2 to 8 hours to marinate a turkey, sometimes it even takes a little less time. The marinating time depends on the size of the pieces and the composition of the marinade.
As already mentioned, turkey marinades mostly contain acidic products. They are able to react with aluminum, resulting in the formation of a harmful substance. In order not to harm yourself and other picnic participants, marinating meat in aluminum containers is unacceptable. It is much better to use enamel, stainless steel, glass or ceramic containers for this.
If you marinate the turkey under pressure, it will be ready for grilling over coals much faster.
Salt draws liquid out of foods; for this reason, add salt to the meat on the kebab shortly before threading it onto skewers. Otherwise, the kebab may turn out dry.

The general principles of preparing turkey shish kebab will remain the same, no matter which marinade recipe you choose, but the marinating time most often depends on the composition of the marinade.

Which part to use for shish kebab?

Turkey is great for barbecuing; it is juicier than chicken.
In addition, turkey absorbs marinades well and bakes well over coals. First of all, you need to decide which part of the bird you will use to prepare the kebab. The fact is that the cooking time for a dish, for example, from a drumstick, differs from the time for baking a kebab from wings. Therefore, it is better to string identical parts of carcasses onto skewers.

But which part to choose is a matter of taste. You can cook it from thighs and drumsticks, from breast fillets, from poultry caps and giblets. But at the same time, you need to remember that the meat on the breast is leaner, and the fillet from the thighs contains a significantly larger amount of fat.

Turkey meat needs to be cut correctly. You don’t need to chop it too small, the pieces will dry out over the coals and instead of shish kebab you will get croutons. Therefore, the pieces should be quite large. So, a good cutting option is a cube with a side length of 5 cm.

It is necessary to marinate the sliced turkey so that the meat is tender. In addition, during the marinating process, the meat is imbued with the taste and aroma of spices. You need to keep the meat in the marinade for at least 4 hours, but you can marinate for a longer time, for example, many people prefer to pour the marinade over the meat in the evening and cook the kebab in the morning or afternoon, that is, after 8-14 hours. Of course, when marinating for such a long time, the meat must be stored in the refrigerator.

Marinade for turkey shish kebab with kefir and pepper

turkey meat – 2 kg;
kefir – 0.5 l;
onions – 0.5 kg;
bell pepper – 1 kg;
tomato paste – 100 ml;
salt, a mixture of ground pepper - to taste.

Wash the turkey and pat dry with a towel. Cut into pieces of approximately 40–50 g. Make sure that there is no skin hanging from any piece, as it will almost certainly begin to burn when frying the meat over coals.
Rub the pieces with the pepper mixture.
Peel the onions and cut them into rings. It is better to take small onions so that the rings are neat. Their thickness should not be too small; the optimal thickness is about 3 mm.
Wash the pepper, cut it, remove the stem and seeds. Cut the flesh of the pepper into pieces about 3-4 cm in size.
Mix tomato paste with kefir to obtain a homogeneous composition.
Add peppers and onions to the meat, stir everything with your hands so that the vegetables are evenly distributed.
Pour in kefir sauce and mix well again.
Cover the container with the turkey with a lid or plate and put it in the refrigerator.

Marinade for turkey shish kebab with mayonnaise

turkey fillet – 2 kg;
mayonnaise – 0.3 l;
table vinegar (9 percent) – 50 ml;
onions – 0.5 kg;
barbecue seasoning - to taste.

Rinse the turkey fillet in running water and dry with paper towels. Cut into pieces suitable in size for making barbecue.
Place mayonnaise in a bowl, add seasoning and vinegar. Stir until a homogeneous consistency is obtained.
Remove the skins from the onions and cut them into thin half rings. Add to mayonnaise and stir.
Pour the resulting marinade over the prepared turkey meat. Mix everything thoroughly so that the sauce covers each piece.

The turkey needs to be kept in the marinade prepared according to this recipe for 2–4 hours. This will be quite enough to make the kebab tender and juicy. There is no need to salt the meat before cooking, since both mayonnaise and complex seasoning for kebab already contain salt.

Sour cream marinade

Turkey marinated in sour cream turns out very tender. Shish kebab prepared according to this recipe will not taste like vinegar, the meat will be very soft and juicy.

1.2-1.5 kg turkey fillet;
750 gr. sour cream;
3 onions
salt and spices.

We wash the turkey meat and cut it into pieces for frying shish kebab. Cut the onion into rings or halves of rings.

Place the meat in a bowl, add onion, salt, and spices. You can add a ready-made spice mixture for roasting poultry or for barbecue. Or you can create your own “bouquet” by choosing seasonings to suit your taste.

Add sour cream to the meat. And mix the mixture very well with flour. We literally knead it like dough. We need the onions to release their juice. Leave to marinate for 2 hours (you can keep it in the marinade longer). Fry over coals, avoiding the appearance of a dark crust; the turkey should only slightly brown.

Turkey marinade with lemon juice and soy sauce

turkey – 2 kg;
lemon – 2 pcs.;
soy sauce – 100 ml;
onions – 0.5 kg;
ground black pepper - to taste;
dried marjoram - to taste.

Prepare the turkey by removing the bones, washing and drying, then cutting into 4 to 5 cm pieces.
Mix pepper with marjoram. Sprinkle the resulting mixture over the meat, stirring well so that the spices are distributed evenly, covering each piece.
Remove the skins from the onion. Cut the onion into small pieces.
Wash the lemons and squeeze the juice into a clean bowl, cutting them in half.
Grate the zest on a special grater - you only need a little, about a teaspoon. Place the zest in the lemon juice.
Pour soy sauce into a bowl with lemon juice and stir.
Add chopped onion to the sauce.
Add the turkey pieces to the sauce and mix everything well.
Cover the bowl with a plate and place a weight on top.

Marinate turkey in lemon juice and soy sauce for 2-4 hours. At this time she should stand in a cold place. There is no need to salt the marinade, since soy sauce will already make the meat salty enough.

Delicious marinade with pomegranate juice

Turkey marinated in pomegranate juice turns out very tasty. You can squeeze pomegranate juice in different ways. Here is one of them: peel the pomegranate, select the grains. We put them in a thick plastic bag. To be safe, you can take two bags inserted one inside the other. We tie the bag tightly.

Cut off a corner of the bag and drain the juice through a strainer.

1 kg turkey fillet from thighs or breasts - to your taste;
200 ml pomegranate juice;
1 onion;
1 tablespoon of spicy adjika;
1 teaspoon hot mustard;
salt and ground black pepper to taste.

Cut the turkey fillet into large pieces. Chop the onion thinly - into halves or quarters of rings. Sprinkle the onion with a little salt and grind it until you get juice. Mix the prepared onion with the meat, add spices to taste and pour in pomegranate juice. Mix everything. Cover the dish with meat and put it in the cold.

Marinade for turkey shish kebab with kvass and honey

turkey meat – 2 kg;
honey – 100 g;
bread kvass – 1 l;
sweet pepper – 0.5 kg;
onions – 0.5 kg;
salt, seasonings - to taste.

Cut the turkey meat into 5 cm pieces, after washing and drying it.
Peel the onion and cut it into medium-thick rings.
Wash the peppers and cut off their stems. Cut the peppers into rings about the same thickness as the onions.
Melt the honey until liquid, pour into the bowl with the meat, mix well.
Add seasonings and vegetable rings to the meat, stir gently.
Pour kvass over everything and put it in the refrigerator for 2-4 hours.

The recipe for this marinade is called Russian. Kvass is an excellent alternative to vinegar or wine, giving turkey kebabs a very pleasant taste.

Marinades for turkey barbecue are not the same, and they affect the taste and aroma of the meat. If you want to find the best taste, you can try cooking shish kebab using different marinades, and then choose one.

To get juicy turkey shish kebab in the most delicious marinade you don’t need much. For juiciness, follow the advice from the article, and we recommend choosing a delicious marinade from popular options; later you can refine the nuances to make it completely to your taste.

Rules for juicy turkey kebab

Turkey is an interesting bird: the meat is low-calorie, dietary, but tasty. It cooks quickly and is not tough. But, like all lean meats, it easily loses its juiciness if not handled properly.

Don't be alarmed by the low nutritional value of turkey. A picnic, traditionally, is a festival of gluttony, and a slight reduction in calories will only be beneficial.

First, buy refrigerated, not frozen, poultry. Even one freeze reduces the quality of meat (especially juiciness).

Secondly, do not cut small pieces for shish kebab. The optimal size would be a cube of 5 cm or larger.

Thirdly, do not spoil it with marinade. Do not overexpose in the sour marinade. When dry pickling, do not add salt in advance. The enveloping marinade is the juiciest. Adding oil to the marinade will make the kebab juicy.

Fourth, fry properly. Do not burn the kebabs on high heat, but also do not dry out the kebabs on low heat. The optimal heat only changes the color of the paper sheet when held at the level of the meat.

And bonus: use barbecue sauce. So even dried kebab will go with a bang.

We recommend using breast or thigh fillet for turkey skewers. This will save you unnecessary hassle.