You don’t have to get fancy to be a grillmaster this summer, these mini turkey kebabs are simple to put together and make the perfect snack for everyone at the cookout. With juicy cubes of marinated turkey and flavorful veggies, they make for a perfectly balanced bite – and who doesn’t love food on a stick?
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Now on to the recipe details…
1 lb boneless, skinless turkey breast cut into 1.5“ cubes
For the marinade
3 tbsp olive oil
2 tbsp lemon juice
1 tsp lemon zest
3 garlic clove crushed in garlic press or finely chopped
1 tbsp dried oregano
For the skewers
cubes of marinated turkey
broccoli florets, broken into roughly 2 inch pieces
cauliflower florets, broken into roughly 2 inch pieces
6-7” wooden skewers, soaked in water
Combine all of the marinade ingredients.
Place the turkey cubes in a zip-top bag.
Slowly pour the marinade mixture over the turkey. Seal the bag and massage the bag of turkey to make sure all pieces are coated in the marinade. Refrigerate for two to four hours.
Once the marinated turkey is in the refrigerator, begin soaking your wooden skewers in water.
ASSEMBLE AND GRILL KEBABS
Preheat your grill to medium-high heat.
Thread the ingredients onto the skewers, alternating between turkey cubes and vegetables. You can create different combinations depending on your preference.
Brush the kebabs with a light coating of olive oil, then season with salt and pepper.
Place the kebabs on the preheated grill, making sure to leave some space between them for even cooking. Close the grill lid.
Grill the kebabs for about 4 minutes on one side and then turn them over and grill for another 4 to 5 minutes on the second side.
Check if the turkey is cooked thoroughly, by inserting a meat thermometer into one of the turkey cubes in the middle of the skewer.. It should register an internal temperature of 165°F
Once the kebabs are fully cooked, remove them from the grill and let them rest for a couple minutes before serving.