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Shish kabob

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Ingredients

Scale
  • 600 g of fillet of a breast of a turkey
  • 300 g of thin long strips of bacon
  • 1 big green apple
  • 3 cloves of garlic
  • 2 branches of rosemary
  • 3 tablespoons of tomato puree
  • sunflower oil
  • 1 tsp of a sweet ground paprika
  • 0,5 tsp of ground allspice
  • tomato sauce for giving
  • salt

Instructions

  1. For marinade peel and crush garlic. Mix garlic with tomato puree, a paprika, and allspice. Add a little salt and sunflower oil.
  2. Cut fillet of a turkey in cubes of 3*3 cm in size. Put meat in marinade and mix thoroughly, rubbing marinade into meat (it is better to do it in gloves – the paprika can paint hands). Cover a bowl with meat food wrap and leave to be pickle on 1 h at the room temperature or on 6–8 h in the refrigerator. In the latter case before preparation brings meat to room temperature.
  3. Warm an oven to 350 °F (better in the convection mode). Remove a peel from apple, cut lengthways into 4 parts, remove a core and cut pulp across into thin slices.
  4. Cut each strip of bacon across in half. Divide rosemary into small pieces, deleting a rigid stalk.
  5. Slightly dry marinated meat paper towels. On each piece of meat put on a slice of apple and a piece of rosemary. Wrap meat in bacon and put on the baking sheet laid by a foil so that apple and rosemary appeared from above.
  6. Bake in a hot oven to a brownish crust and readiness of a turkey, about 12 min. If you aren’t sure that bacon well keeps, pierce each piece a toothpick and serve with tomato sauce.

Find it online: https://legenrecipes.com/recipe/shish-kabob/