Go Back
Grilled Turkey Skewers with colorful bell peppers, zucchini, and red onion on wooden skewers, garnished with fresh herbs.
Daniel

Turkey Skewers

Juicy marinated turkey threaded with peppers and onions, grilled to charred perfection for an easy weeknight dinner that feels like summer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 0.25 cup olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
For the Skewers
  • 1.5 lb boneless turkey breast cut into 1.5-inch cubes
  • 2 red bell pepper cut into 1.5-inch pieces
  • 1 yellow onion cut into 1.5-inch wedges
For Serving
  • 2 tbsp fresh parsley chopped, for garnish
  • 4 lemon wedges

Equipment

  • 8-10 metal or wooden skewers (soaked if wooden)
  • Grill or Grill Pan
  • Mixing Bowl

Method
 

Marinate
  1. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, smoked paprika, salt, and pepper until well combined.
  2. Add turkey cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours. Do not marinate longer or the acid will toughen the meat.
Assemble and Grill
  1. Preheat your grill or grill pan to medium-high heat (about 400 degrees F). Thread turkey, bell pepper, and onion onto skewers, alternating pieces and leaving small gaps between them for even cooking.
  2. Grill skewers for 10-12 minutes total, turning every 3-4 minutes, until turkey is cooked through (internal temperature reaches 165 degrees F) and vegetables are charred at the edges.
  3. Transfer skewers to a plate and let rest for 3 minutes. Sprinkle with chopped parsley and serve with lemon wedges for squeezing over top.

Notes

Turkey breast dries out easily, so do not overcook - pull it at exactly 165 degrees F. If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning. These reheat surprisingly well: wrap in foil and warm in a 350 degree F oven for 10 minutes.