Place the marinade ingredients in a bowl that is large enough to hold all the meat. Give it a stir and add in the turkey chunks. Use your hands or a spoon to coat the meat with marinade. Cover with plastic wrap and refrigerate for 2-3 hours (or overnight).
Cut the peppers and onion into chunks (similar size to the meat, if possible) and thread them as well as the turkey chunks onto the skewers (meat + pepper + onion + meat, etc).
Grill on medium to high heat for 10-15 minutes or until the meat is cooked through.
Use either turkey breast or thighs. My preference is the thighs. Also chicken can be used.
Instead of a bowl, a Ziploc bag can be used for marinating.
The color of the peppers doesn’t really matter so you can use what you have on hand or what works best for you. I like to use yellow and red because they make the kabobs colorful and pretty to look at.
Optional: dried chili flakes can be also added to the marinade. Just be careful with the amount you put in. I tried it twice – once with 1 teaspoon (they turned out very spicy) and once with ½ teaspoon (you could barely taste any spiciness).
Skewers: If you have metal skewers, don’t hesitate and use those! When using wooden skewers, soak them in water for at least 30 minutes to stop them from burning. I suggest threading less meat on the wooden skewers as they might break when too heavy (that is why I prefer using metal skewers).
The grill grates: brushing them with oil prior to grilling will stop the kabobs from sticking to them.
Course: Dinner, Lunch
Keyword: Outdoor Cooking, Turkey Kabobs
Grilled Turkey Kabobs
Amount Per Serving
Calories 253Calories from Fat 108
% Daily Value*
Saturated Fat 1g6%
Vitamin A 2030IU41%
Vitamin C 85.6mg104%
* Percent Daily Values are based on a 2000 calorie diet.
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