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Grilled Turkey Kabobs

 Grilled Turkey Kabobs
I tried these kabobs at a friend's barbecue and asked for the recipe. Marinating them overnight really gives the flavor a chance to soak in. They make a tangy light meal served with fruited rice pilaf. -Marilyn Rodriguez of Fairbanks, Alaska
4 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 1/3 cup chili sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • 2 bay leaves
  • 1 pound turkey breast tenderloins, cut into 1-1/2 cubes
  • 2 medium zucchini, cut into 1/2-inch slices
  • 2 small green peppers, cut into 1-1/2 squares
  • 2 small onions, quartered
  • 8 medium fresh mushrooms
  • 8 cherry tomatoes
  • 1 tablespoon canola oil


  • In a large bowl, combine the chili sauce, lemon juice, sugar and bay
  • leaves. Pour 1/4 cup marinade into a large resealable plastic bag;
  • add the turkey. Seal bag and turn to coat; refrigerate for at least
  • 2 hours or overnight. Cover and refrigerate remaining marinade.
  • Drain and discard marinade. Discard bay leaves from reserved
  • marinade. On eight metal or soaked wooden skewers, alternately
  • thread turkey and vegetables. Brush lightly with oil.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill, uncovered, over medium-hot heat
  • or broil 4 in. from the heat for 9-12 minutes or until meat is no
  • longer pink, turning and basting frequently with reserved marinade.

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Grilled Turkey Kabobs (continued)

Directions (continued)

  • Yield: 4 servings, 2 kabobs each.
Nutritional Facts: One serving (2 kabobs) equals 254 calories, 5 g fat (1 g saturated fat), 82 mg cholesterol, 695 mg sodium, 21 g carbohydrate, 3 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.