Marinated Turkey for Grilling

Despite this difficult period and the Three Weeks of mourning, it is summer outside—the season for summer cottages, shish kebabs, and outdoor cooking. Especially since meat may still be eaten until Rosh Chodesh Av.

The real highlight here is the marinade: it is quick (an hour and a half to two hours at room temperature), does not require anything unusual (we did not have to go to the store for ingredients), and, in general, turkey is wonderfully simple, convenient, and delicious.

You can cook it on a charcoal barbecue/grill or in an electric kebab grill (as we do, for example).

Mix all the marinade ingredients, cut the meat into serving-sized pieces, pour the marinade over it, mix thoroughly, cover with a plate, and place a weight on top. After an hour and a half to two hours, you can start grilling—simply grill until cooked through. It comes out more or less as shown in the picture.