Good day and delicious weight loss!
Who doesn't love kebab? Everyone loves a good, tasty kebab, right?
It is good when there are summer cottages, but preferably your own house. At any time, you can start the barbecue season or not even end it.
But for the rest, especially now, in our difficult time, one can only dream of barbecue.
But if you really want to, then you can cook kebabs at home, in the oven.
So I did!
For myself, I cooked a shashlik from a turkey thigh fillet, and for a family from a pork leg.
Barbecue outdoors, on coals, even from chicken breast, turns out to be chic and juicy.
But in the oven I was afraid to cook the breast and decided to take the meat fatter.
I had 2 marinades.
I cut the turkey thigh (530 g of meat) into small pieces and marinate in lime juice (you can use lemon), salt, black pepper, and also added rings of 1 onion.
For 530 g of meat, I took 1/3 of a medium lime and juiced out of it.
I marinated the pork kebab in vinegar.
For almost a kilogram of pork, I took a teaspoon of 70% vinegar essence and diluted it in 100 ml of water.
Salted and pepper the meat, added onion rings.
I marinated the meat for about 3 hours. In the morning, I marinated it for dinner.
I soaked wooden skewers in water for a couple of minutes.
Then she planted the meat on skewers, alternating with onion rings.
You can add small tomatoes between the pieces of meat. I had tomatoes on a branch, they fit just right.
We send it to the oven for 30 minutes at 200 degrees.
I put the pork skewers in the top compartment of the oven, and the turkey ones below the middle. As a result, the pork turned out to be a little dry. The best option is to bake in the middle position.
KBZHU turkey thigh shashlik per 100 g of ready-made dish: K - 207, B - 21.7, F - 13, U - 1.5.