Turkey & Vegetable Kebabs

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Recipe: #37491

October 14, 2021

"Summer isn't the only time to use the grill. As long as the snow doesn't cover the grill, you're in business! This recipe can be used with chicken breast or thigh or even boneless pork. NOTE: 1 hour - overnight marinating time not included in prep time. Original from Chicago Tribune."

Original is 4-6 servings


  • Serving Size: 1 (333.3 g)
  • Calories 249.4
  • Total Fat - 2.3 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 100.3 mg
  • Sodium - 1767.5 mg
  • Total Carbohydrate - 4.5 g
  • Dietary Fiber - 2.7 g
  • Sugars - 11.4 g
  • Protein - 53.2 g
  • Calcium - 33.9 mg
  • Iron - 1.9 mg
  • Vitamin C - 72.5 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Put the turkey pieces, onions, zucchini and bell pepper pieces on a large cutting board.

Step 2

Slide a piece of zucchini on a skewer. Add a piece of turkey, then bell pepper and another turkey piece and then onion. Repeat the pattern to fill up 4 to 6 skewers.

Step 3

Place the skewers in a shallow dish or on a rimmed baking sheet. Brush with the marinade or dressing. Turn to coat all sides with marinade. Refrigerate covered, periodically spooning or brushing the marinade over the skewers for at least 1 hour or up to overnight.

Step 4

Preheat a gas grill to medium-high or prepare a charcoal grill and let coals burn until they are covered with ash and glowing red.

Step 5

Remove skewers from baking dish. Place skewers directly over heat source on the preheated grill. Cover the grill and cook 5 minutes.

Step 6

Brush with the reserved marinade or dressing. Cover the grill and cook 5 minutes. Brush again and grill until meat feels nearly firm when pressed, 3 to 5 minutes more.

Step 7

Remove skewers from grill to a serving platter. Drizzle with any of the remaining reserved marinade. Sprinkle with chives if desired.


No special items needed.

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