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Turkey Lime Kabobs

 Turkey Lime Kabobs
My husband loves to grill these deliciously different turkey kabobs, and everyone gets a kick out of the zingy taste from the limes and jalapenos. Its tongue-tingling combination of flavors makes this one company dish that always draws compliments.
8 ServingsPrep: 20 min. + marinating Grill: 20 Min.


  • 3 cans (6 ounces each) orange juice concentrate, thawed
  • 1-1/4 cups lime juice
  • 1 cup honey
  • 4 to 5 jalapeno peppers, seeded and chopped
  • 10 garlic cloves, minced
  • 3 tablespoons ground cumin
  • 2 tablespoons grated lime peel
  • 1 teaspoon salt
  • 2 pounds boneless turkey, chicken or pork, cut into 1-1/4-inch cubes
  • 4 medium sweet red or green peppers, cut into 1-inch pieces
  • 1 large red onion, cut into 1-inch pieces
  • 3 small zucchini, cut into 3/4-inch slices
  • 8 ounces fresh mushrooms
  • 3 medium limes, cut into wedges


  • In a bowl, combine the first eight ingredients. Pour half of marinade
  • into a large resealable plastic bag; add meat and turn to coat. Pour
  • remaining marinade into another large resealable plastic bag. Add
  • vegetables and turn to coat. Seal and refrigerate for 8 hours or
  • overnight, turning occasionally.
  • Drain meat, discarding marinade. Drain vegetables, reserving marinade
  • for basting. On metal or soaked wooden skewers, alternate meat,

2 of 2

Turkey Lime Kabobs (continued)

Directions (continued)

  • vegetables and lime wedges.
  • Grill, uncovered, over medium heat for 4-5 minutes on each side.
  • Baste with reserved marinade. Continue turning and basting for 10-12
  • minutes or until meat juices run clear and vegetables are tender.
  • Yield: 8 servings.