Recently, we fry shish kebab exclusively from turkey. Much tastier, juicier, softer than meat from pork.
A small collapsible mini brazier and a few dry cherry twigs plus a tree gol from fruit trees.
We marinate turkey meat in plenty of onions and soy sauce. Approximately 10-12 hours. A little paprika and a bay leaf.
Meat is tender and juicy. Not greasy and dietary. Since turkey meat is very dietary.
The main rule - only the thigh of a turkey is suitable for a shish kebab. It has red meat without veins. We cut out a large bone and then cut it into pieces.
All this we do in our small garden. A little work and then delicious dinner with fresh shish kebab.
And you have delicious meat and the right shish kebab. Bon Appetit.
Picture taken on the phone.