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Summer Turkey Kabobs

These kabobs let you enjoy Thanksgiving flavors any time of year! We enjoy grilling them in the summer. —Angela Mathews, Fayetteville, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 kabobs


  • 2 small yellow summer squash
  • 2 small zucchini
  • 1 can (about 15 ounces) whole potatoes, drained
  • 2 tablespoons olive oil
  • 1 package (20 ounces) turkey breast tenderloins
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 package (5 ounces) torn mixed salad greens
  • 1 cup salad croutons
  • 1/2 cup red wine vinaigrette


  • Trim ends of yellow squash and zucchini; cut crosswise into 1-in. slices. Place slices in a large bowl; add potatoes. Pour oil over mixture, tossing to coat.
  • Cut turkey into 24 cubes; add to vegetables. Sprinkle with pepper and salt; toss again.
  • On 6 metal or soaked wooden skewers, alternately thread turkey cubes, squash, zucchini and potatoes. Grill, covered, over medium heat, turning occasionally, until turkey is no longer pink and vegetables are crisp-tender, 12-15 minutes. Serve on greens with croutons. Drizzle with vinaigrette.
Nutrition Facts
1 kabob: 274 calories, 13g fat (1g saturated fat), 38mg cholesterol, 720mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat, 1/2 starch.

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