Turkey Kebabs with Chimichurri

Culinary Setting
Cooking Style
Boneless Breast


8 garlic cloves, peeled

4 oz onion, chopped

3 tbsp freshly squeezed lemon juice

2 tbsp dried oregano, crushed

1 Bunch fresh parsley

6 oz olive oil

2 oz sherry wine vinegar

1 tsp salt

1/2 tsp red pepper flakes

1/2 tsp black pepper

2 lbs TURKEY BREAST, trimmed


Combine all ingredients, except the turkey, in a food processor fitted with the metal blade and pulse until the ingredients are thoroughly blended, but not puréed. The mixture should be slightly coarse.

Cut the turkey into 3/4-inch cubes and place them in a non-reactive pan. Add approximately three-quarters of the chimichurri sauce and stir thoroughly. Cover and refrigerate for 4 to 6 hours. Reserve the remaining sauce to serve with the kebabs.

Remove the turkey from the marinade, discarding any marinade left in the pan. Arrange the turkey on skewers. Cook on a hot grill, turning as necessary to cook thoroughly and brown evenly. Grill until the internal temperature reaches 170 degrees F.

Serve with black beans and rice and the reserved chimichurri sauce.

Nutrition Facts

Total Calories 190

Calories from Fat 70

Total Fat 8 g

% Daily Total Fat 12

Saturated Fat 1 g

% Daily Saturated Fat 5

Cholesterol 75 g

% Daily Cholesterol 25

Sodium 120 mg

% Daily Sodium 5

Total Carbohydrates 1 g

% Daily Total Carbohydrates 0

Dietary Fiber 0 g

% Daily Dietary Fiber 0

Sugars 0 g

Protein 27 g

% Daily Protein 4

% Daily Vitamin C 6

% Daily Calcium 2

% Daily Iron 8