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Southwest Turkey Kabobs

Makes: 8  servings Prep 30 mins Marinate 4 hrs Grill 20 mins


  • 2 tablespoons  fresh lemon juice
  • 1 teaspoon  salt
  • 1 teaspoon  minced garlic
  • 1/2 teaspoon  red pepper flakes
  • 1/4 cup  olive oil
  • 1/4 cup  chopped fresh oregano or 1/4 cup chopped fresh parsley plus 1 teaspoon dried oregano
  • 3 pounds  boneless, skinless turkey breast
  • 2 large or 3 small yellow bell peppers, cut into 1-1/2-inch cubes
  • 4 medium red onions, cut into 1-1/2-inch cubes
  • 1 1/2 pounds  zucchini, cut into 3/4-inch-thick slices
  • Salt


Make Marinade::

1. Whisk lemon juice, salt, garlic, and red pepper in large bowl; gradually whisk in oil. Stir in oregano.

2. Cut turkey into 1-1/2-inch chunks, discard any tough membrane. Add to marinade, tossing to coat. Cover and marinate in the refrigerator at least 4 hours or up to 24 hours.

3. Heat grill. Thread turkey alternately with vegetables on 8 skewers; sprinkle with salt. Grill over medium-high* heat, turning occasionally, 20 minutes or until turkey is cooked through. Makes 8 servings.


  • To test for medium-high heat, you should be able to hold your hand over the coals at the height of the food for 3 seconds before you have to pull away.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)275,
  • Fat, total(g)5,
  • chol.(mg)106,
  • sat. fat(g)1,
  • carb.(g)12,
  • pro.(g)45,
  • sodium(mg)232,
  • Percent Daily Values are based on a 2,000 calorie diet