Turkey Shish Kebab in Kefir with Adjika
Kefir tenderizes the meat, while adjika adds heat and color. Marinate for 2–3 hours.
- Time
- 3 h
- Serving
- 374 kcal
- Ingredients
- ≈ $1.60
- Protein
- 44 g
Ingredients
- 1 Turkey thighpack 800 g ≈ $5.00 220 g
- 2 Kefirpack 900 ml ≈ $2.13 60 ml
- 3 Adjika 10 g
- 4 Onions≈ $1.60 per kg 40 g
- 5 Garlic≈ $10.00 per kg 2 g
- 6 Salt 2 g
- 7 Ground coriander to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut turkey1 into 4 cm chunks, slice onion4 into thin half-moons.
Mix kefir2 with adjika, minced garlic5, fresh coriander, and salt (adjika is salty—use less salt).
Pour over turkey1 and onion4, toss to coat, and refrigerate for 2–3 hours.
Shake off excess marinade, skewer turkey1 (no onion4), and grill over coals for 14–16 minutes, turning often; the juices should run clear.
Tips
- Why it works
- Cut turkey into 4 cm chunks so it cooks evenly without drying out; smaller pieces overcook, larger ones stay raw inside.
- Substitutions
- Use plain yogurt for kefir (same acidity), or swap adjika for 5g paprika + 5g cayenne for milder heat.
- Common mistakes
- Overcooking turns meat gray and rubbery; check internal temp at 74°C (165°F) with a thermometer.
- Storing and reheating
- Eat fresh or within 1 day; reheat in a pan for 3–4 minutes until warmed through.
- Serve with
- Pair with flatbread and a cucumber-tomato salad for a balanced, hands-free dinner.
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