Quick and easy healthy Moorish turkey kebabs recipe recipe
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Total: 30 min Diners: 4
In Spain the turkey does not stand out for having a massive success except in a very specific fitness core thanks to how little fattening it is. So much so that if you go outside of the typical Thanksgiving turkey or stuffed turkey, it seems like you run out of options.
Conceptually you have to treat it like chicken, because in addition to being very healthy, it admits an infinite number of preparations and ingredients. With turkey an absolutely wonderful option is the spectacular homemade cold meat to get out of that vicious circle of processed foods full of potatoes and preservatives, or also healthy winter stews.
But what has not yet been done (and it can not be simpler and faster to do) are some turkey skewers. On this occasion, marinated in a bienmesabe-moruno dressing that will bring you a spectacular flavor and will make you travel from Morocco to Madrid passing through Andalusia. The possibility of spices is infinite depending on what each of us likes and the maceration in them will give us a wonderful juiciness when eating a turkey tenderloin that normally runs the risk of remaining dry.
To get the most out of the turkey or other pieces of meat with a certain warm taste, the best thing to do is to marinate them overnight. Of course it has to be done according to each person’s taste, but giving it a Moorish twist is easier than it seems and will take us away from the traditional Moorish skewers that are eaten at every summer barbecue.
This recipe tries to mix the two sides of the Mediterranean, adding that marinade based on paprika, garlic and oregano that is so much used in our country to make sausages and other sausages, and some very distinctive spices of the African country such as cumin, cinnamon, turmeric or ginger. To accompany there is nothing better than a couscous made a jiffy and finished with a piece of butter to gain in flavor and texture.
Healthy turkey kebabs recipe
Ingredients
. Turkey tenderloin, 500 g Garlic cloves, 3 pcs Salt, 1 tsp Ground black pepper, 1 tsp Sweet paprika, oregano, cinnamon, turmeric, ground ginger, cumin, 1 tsp each Coriander stems, 5 pcs Saffron, 6 strands Extra virgin olive oil, 4 tbsp Tangerine, 1 pc Sherry vinegar, 20 ml
For the couscous
Couscous, 200 g Water, 200 ml Butter, 40 g Salt, c/s
Step 1
.
Cut the turkey into bite-size pieces (about 2x2cm), or two-bite pieces so that they don’t get too small and dry out. Set aside.
Step 2
In a mortar, add the peeled garlic with a little salt and pepper. Crush well and add the spices while crushing and mixing everything well. First the paprika and oregano, and then the others. What we will make will be a spice paste, a Spanish curry, well bound.
Step 3
Incorporate then the coriander stems and crush them well so that they unfold all their aroma and flavor. Yes, cilantro stems are also used despite what we may think.
Step 4
Add the mandarin juice, vinegar and oil. Integrate and emulsify everything until it becomes a paste. Add the turkey and coat it well, cover with plastic wrap and marinate overnight or at least 2 hours in the refrigerator.
Step 5
Prepare the couscous. To do this put water on the fire and when it reaches a boil, remove from heat and hydrate the wheat paste. Cover and let stand for a couple of minutes. Return to the saucepan, turn on the heat to the minimum and finish with the butter stirring without stopping just for a few seconds to mix well. Add salt and set aside.
Step 6
Mount the skewers and, in a frying pan with very hot oil, griddle them round and round until golden brown, but be careful not to let them get raw inside. My advice is to iron over high heat first and then cover and lower the heat or put in the oven preheated to 160 ºC for 10 minutes.
Step 7
Serve with a little cilantro to refresh and aromatize the dish.
Serve with a little cilantro to refresh and aromatize the dish.
