In order for the poultry shish kebab not to be dry, the meat must be pickled. I share my favorite turkey marinade. I advise you to leave it in the refrigerator for a couple of hours, or better yet for the whole night – and you will definitely not regret it.
Ingredients
- Olive oil - 70 ml
- Lemon juice - 1 art.l.
- Lemon zest - 2 g
- Soy sauce - 1 tbsp.l .
- Parsley - 10 g
- Garlic - 2 teeth
- Ground black pepper - 2 g
- Ground coriander - 2 g
- Paprika - 2 g
- Hop-suneli - 2 g
- Salt - 1 tsp.
Step-by-step cooking recipe
Cut the parsley stalks.
Chop garlic and herbs in any way.
Mix all the ingredients and marinate the turkey for at least an hour.
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