Turkey & Veggie Skewers
Colorful and lean, these turkey and veggie skewers feature tender marinated turkey breast threaded with vibrant bell peppers, zucchini, and red onion, perfect for grilling or baking.
For 4 servings
Prepare Marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper.
Marinate Turkey: Add the cubed turkey breast to the marinade, tossing to ensure all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow flavors to meld.
Prepare Vegetables & Skewers: While the turkey marinates, chop the bell peppers, zucchini, and red onion into roughly 1-inch pieces. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Preheat Oven/Grill: Preheat your grill to medium-high heat (about 400°F / 200°C) or preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if baking.
Assemble Skewers: Thread the marinated turkey and prepared vegetables onto the soaked skewers, alternating between turkey, bell peppers, zucchini, red onion, and cherry tomatoes (if using). Don't overcrowd the skewers, leaving a small space between pieces for even cooking.
Cook Skewers (Grill): Place skewers directly on the preheated grill. Cook for 15-20 minutes, turning every 4-5 minutes, until turkey is cooked through and vegetables are tender-crisp with some char marks. Internal temperature of turkey should reach 165°F (74°C).
Cook Skewers (Bake): Arrange skewers in a single layer on the prepared baking sheet. Bake for 18-25 minutes, flipping halfway through, until turkey is cooked through and vegetables are tender. For a slightly charred finish, you can broil for the last 2-3 minutes, watching carefully.
Rest and Serve: Once cooked, remove skewers from heat and let them rest for 5 minutes before serving. This allows the juices to redistribute, keeping the turkey moist.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent them from burning on the grill or in the oven.
- 2Uniform Cuts: Cut all turkey and vegetable pieces to a similar size (about 1-inch) to ensure even cooking. Smaller pieces will cook faster, larger ones slower.
- 3Don't Overcrowd: Leave a small gap between ingredients on the skewer. This allows heat to circulate evenly, ensuring everything cooks properly and gets a nice char.
- 4Check Doneness: Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F (74°C) for food safety.
Adapt it for your goals.
Protein Swap
Replace turkey with chicken breast, shrimp, or firm tofu for different flavor and texture profiles. Adjust cooking times accordingly.
Veggie MedleyVeggie Medley
Experiment with other quick-cooking vegetables like mushrooms, pineapple chunks, or even small broccoli florets.
Marinade MakeoverMarinade Makeover
Try a teriyaki, honey-garlic, or spicy sriracha-lime marinade for a completely different flavor experience.
Why this is on our healthy list.
Lean Protein Source
Turkey breast is an excellent source of lean protein, essential for muscle repair, growth, and satiety, helping to keep you full.
Rich in Vitamins & Minerals
Bell peppers and zucchini are packed with vitamins A and C, antioxidants, and dietary fiber, supporting immune function and overall health.
Low in Saturated Fat
This recipe is naturally low in saturated fat, contributing to heart health and helping to maintain healthy cholesterol levels.
Frequently asked questions
Yes, you can marinate the turkey for up to 4 hours in advance. You can also chop the vegetables a day ahead and store them in an airtight container in the refrigerator. Assemble the skewers just before cooking.
