Turkey and Vegetable Kebab

By Jay Holzworth
Culinary Setting
Boneless Breast
Dish Type


1 c dry white wine

1 c champagne vinegar

2 c olive oil

1 tsp salt

2 tsp white pepper

2 tsp fresh oregano, minced

2 tsp fresh basil, minced

2 tsp fresh thyme, minced

2 tsp fresh Italian parsley, minced

1 tbsp fresh garlic, minced

5 lbs TURKEY BREAST, cubed

10 Each red, yellow and green bell peppers, seeded & cut into 3/4-inch squares

5 large sweet red onions, peeled and cut into wedges

2 lbs button mushrooms, cleaned and capped



Combine wine, vinegar, oil, salt, pepper, herbs and garlic. Add turkey cubes and turn to coat ingredients.

Marinate in a covered food-grade plastic or stainless steel pan in the refrigerator for 1-2 hours.

Alternately thread on wooden skewers as follows: 2 ounces turkey, red, yellow, and green bell pepper cubes, onion wedges and mushroom caps.

Again, cover and marinade in the refrigerator for 1 hour.

Grill or broil over medium heat for about 10 minutes or until turkey is cooked throughout.

Serve 2 skewers for each entree portion. Serve with rice pilaf.

Nutrition Facts

200 Total Calories

25 Calories from Fat

2 g Total Fat

4 % Daily Total Fat

0 g Saturated Fat

3 % Daily Saturated Fat

75 g Cholesterol

25 % Daily Cholesterol

60 mg Sodium

3 % Daily Sodium

15 g Total Carbohydrates

5 % Daily Total Carbohydrates

4 g Dietary Fiber

16 % Daily Dietary Fiber

8 g Sugars

30 g Protein

45 % Daily Protein

460 % Daily Vitamin C

4 % Daily Calcium

15 % Daily Iron