Introduction
The art of cooking meat and vegetables on skewers dates back to ancient times, particularly in Mediterranean and Middle Eastern cultures where this cooking method was not just practical but also social. This modern interpretation brings a healthier twist by using lean turkey instead of traditional lamb or beef, while maintaining the time-honored technique of marinade-based flavor infusion. The combination of citrus and herbs in the marinade is inspired by the sun-drenched coastlines of the Mediterranean, where lemons grow abundantly and fresh herbs are a cornerstone of daily cooking. This dish has become a popular choice for outdoor gatherings and family barbecues, offering a perfect blend of tradition and contemporary healthy eating.
Ingredients
• 1.5 pounds lean turkey breast, cut into 1-inch cubes
• 2 medium red bell peppers, cut into 1.5-inch squares
• 2 medium yellow bell peppers, cut into 1.5-inch squares
• 2 medium zucchini, sliced into 1/2-inch thick rounds
• 1 large red onion, cut into 1.5-inch chunks
• 16 cherry tomatoes
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 4 cloves garlic, minced
• 2 tablespoons fresh oregano, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried red pepper flakes (optional)
• 2 tablespoons fresh parsley, chopped, for garnish
Step 1:
In a large mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, pepper, and red pepper flakes if using.
Step 2:
Add turkey cubes to the marinade, cover, and refrigerate for 2-4 hours.
Step 3:
If using wooden skewers, soak them in water for 30 minutes before assembly.
Step 4:
Prepare all vegetables by cutting them into specified sizes.
Step 5:
Preheat grill or grill pan to medium-high heat (around 375°F).
Step 6:
Thread marinated turkey and vegetables onto skewers, alternating ingredients for even cooking and visual appeal.
Step 7:
Grill skewers for 12-15 minutes, rotating every 3-4 minutes, until turkey reaches 165°F internal temperature and vegetables are tender-crisp.
Step 8:
Garnish with fresh parsley and serve immediately.
Q: Can I make these skewers in the oven?
A: Yes, broil on high for 12-15 minutes, rotating occasionally, until turkey reaches 165°F.
Q: How do I prevent the vegetables from burning?
A: Ensure pieces are cut to similar sizes and maintain medium-high heat rather than high heat.
Q: Can I prepare the skewers in advance?
A: You can assemble skewers up to 4 hours in advance and refrigerate until ready to grill.
• Chicken breast can be substituted for turkey breast.
• Any color bell peppers can be used based on availability.
• For a vegetarian version, substitute turkey with extra-firm tofu or mushrooms.
• Fresh herbs can be replaced with dried (use 1/3 the amount).
• Choose turkey breast that's fresh and has no added solutions.
• This recipe is gluten-free and dairy-free.
• For best results, marinate meat for 2-4 hours before cooking.
Serve 2 skewers per person on a warm plate, optionally over a bed of rice or with grilled pita bread.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in microwave or oven.
Start marinating the turkey early in the day. Prep vegetables while turkey marinates. Preheat grill while assembling skewers.
- Ensure all pieces are cut to similar sizes for even cooking
- Don't overcrowd skewers to ensure proper cooking
- Let skewers rest for 5 minutes before serving
Replace turkey with chicken breast or firm white fish. For vegetarian option, use extra-firm tofu or large mushroom cap pieces.
Serve with crisp white wine like Pinot Grigio or Greek Assyrtiko. Pairs well with tzatziki sauce and warm pita bread.
Best in Spring and Summer, but suitable year-round using indoor grill pan
Contains no major allergens. Free from dairy, eggs, nuts, soy, wheat, and shellfish.
