Southwestern Turkey Kebabs

Culinary Setting
Cooking Style
Boneless Breast
Dish Type


1/3 c soy sauce

1 c brown sugar

1/2 c bourbon

1 or 2 chipotle with adobo sauce, finely chopped

3 Cloves fresh garlic

1/4 c freshly squeezed lime juice

1 tsp black pepper

1/2 tsp kosher salt

1/2 c fresh cilantro, finely chopped

1 lb BONELESS TURKEY BREAST, cut into 3/4 to 1-inch cubes

3 Small zucchini, cut into 1/2-inch circles

16 Grape or cherry tomatoes, washed and drained

1 Medium sweet onion, cut in qters or sixths

1/2 lb button mushrooms, well cleaned and stems removed

2 tsp cornstarch

Fresh cilantro sprigs As garnish



In a saucepan, over low heat, mix marinade ingredients together and stir until sugar and salt dissolve. Let liquid cool.

Divide liquid into two foodservice safe bags. Place turkey breast in one bag and marinate in the refrigerator for 2 to 3 hours. Marinate mushrooms, zucchini and onion in the second bag, also in the refrigerator.

Remove all ingredients from the marinades. Reserve the vegetable marinade but discard the turkey marinade. Skewer alternating vegetables (including tomatoes) and turkey.



Using the direct cooking method, grill kebabs, about 4 inches, from the heat for 4 to 5 minutes per side or until turkey is done (170 degrees F) and vegetables are tender.

Mix reserved vegetable marinade with cornstarch and simmer on stove until thick. Drizzle sparingly over kebabs to taste.