Classic Turkey Kebabs

Culinary Setting
Meal Type
Lunch, Main Course, Entrée
30 MIN

About this Dish

Classic Turkey Kebabs are an easy grilled base for so many delicious dishes! Fill a bowl with your favorite greens, grains or vegetable noodles. Add in grilled vegetables, a squeeze of fresh lemon, green onions and some pesto for the ultimate bowl of goodness. Here’s some tasty inspiration in our Middle Eastern Kebab Bowl.

Or, try a Mason Jar Turkey Cobb Salad featuring Classic Turkey Kebabs. Looking for a lighter option? Check out these Turkey Collard Green Wraps packed full of lean protein and veggies.

Cooking Style
Boneless Breast
Dish Type


1 lb boneless, skinless turkey breast, cut into 1” cubes

1 c whole milk Greek yogurt

2 cloves of garlic, minced

1 tbsp Dijon mustard

3 tbsp extra virgin olive oil

2 tbsp red wine vinegar

1 tsp sea salt

1 1/2 tsp freshly ground black pepper

1/4 c fresh parsley, chopped fine


In a medium sized bowl, combine the yogurt, garlic, Dijon, olive oil, vinegar, salt and pepper. Add the turkey pieces and coat them with the marinade. Cover the bowl and let them chill in the refrigerator for at least 2-3 hours. You can also prepare this the day before and let them marinate overnight.

After the turkey has marinated, it’s time to build the skewers! If using wooden skewers, soak them in warm water for 15 to 30 minutes before using to prevent burning. Put the turkey on the skewers until the skewer is full and there is an inch on either end, usually 4-5 pieces. Once finished, transfer to a plate or platter until the grill is ready!

Preheat your grill on medium high heat.

Once the grill has reached temperature (around 450°F), it’s time to oil the grates. This prevents the skewers from sticking and helps facilitate those classic grill marks! Using grilling tongs, rub the grates with a wad of paper towels dipped in Canola oil, making sure to coat the grates well. Give the grill 5-10 minutes to get back up to temperature after oiling.

Place the skewers on the grill, turning them frequently (every couple minutes) until golden and cooked through to an internal temperature of 165°F. This will take about 8-10 minutes.