Turkey Sauté with Ras el Hanout
Main Dishes • Moroccan
Description
Turkey can easily be replaced with chicken, lamb, or pork. Serve with a salad. You can use the one from the previous recipe.
Ingredients
- Turkey 20 oz
- Ras el Hanout 2 tablespoons
- Honey 2 teaspoons
- Olive Oil 0 fl oz
- Salt to taste
- Lemon ½ piece
Step-by-Step Guide
Step 1
Cut the turkey fillet into small pieces.
Step 2
In a glass jar with a tight lid, mix the sauce: 2 tablespoons of freshly squeezed lemon juice, ras el hanout, honey, salt to taste, and olive oil.
Step 3
Close the lid and shake well to combine all the ingredients.
Step 4
Place the turkey in an airtight plastic container and pour the marinade over it, then close the lid and shake well.
Step 5
Refrigerate overnight.
Step 6
Preheat the oven to 355°F.
Step 7
Soak wooden skewers in water for 10 minutes to prevent them from burning.
Step 8
Thread the turkey onto the skewers, place the skewers on a baking dish so that the meat is inside the dish and the juices drip into it, and put it in the preheated oven for 20–30 minutes.
Step 9
Check by piercing the meat from the side and see what flows out — broth or juice.
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