Turkey & Veggie Skewers – Simple, Juicy, and Perfect for the Grill
Tender turkey, colorful vegetables, and a bright, zesty marinade—these skewers are a weeknight win and a cookout favorite. They’re easy to prep, quick to cook, and feel light while still being satisfying. You’ll get charred edges, juicy meat, and plenty of fresh flavor in every bite.
Whether you’re cooking for family or meal prepping for the week, this recipe is straightforward and flexible. Fire up the grill or heat a grill pan, and you’re set.
Ingredients
Method
- Prep the marinade: In a large bowl, whisk olive oil, lemon zest, lemon juice, garlic, oregano, smoked paprika, cumin, red pepper flakes (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Cube the turkey: Pat the turkey dry with paper towels. Cut into even 1.25-inch pieces for consistent cooking.
- Marinate: Add turkey to the bowl, toss to coat, and refrigerate for 30 minutes to 2 hours. If short on time, 20 minutes still adds good flavor.
- Prep the veggies: Cut peppers, onion, and zucchini into similar-sized pieces. Pat dry to help them char, not steam.
- Season the veggies: Drizzle with a little olive oil and a pinch of salt and pepper. Toss to coat.
- Skewer: Thread turkey and vegetables onto skewers, alternating for even distribution. Don’t pack them too tightly; air circulation helps them brown.
- Preheat the grill: Heat a grill or grill pan to medium-high and oil the grates. For oven broiling, set the rack 6 inches from the broiler and preheat broiler on high.
- Cook: Grill for 8–12 minutes total, turning every 2–3 minutes, until turkey is cooked through and lightly charred. Internal temperature should reach 165°F (74°C).
- Broiler option: Place skewers on a foil-lined baking sheet. Broil 8–10 minutes, turning halfway, until charred in spots and cooked through.
- Rest and garnish: Let skewers rest 3 minutes. Sprinkle with chopped parsley or cilantro and an extra squeeze of lemon.
- Serve: Pair with rice, couscous, a simple salad, or warm flatbread and yogurt sauce.
What Makes This Recipe So Good
- Balanced flavors: A lemon-garlic marinade lifts the lean turkey, while peppers, onions, and zucchini add sweetness and crunch.
- Quick cooking: Small, even pieces cook fast and stay juicy—ideal for busy nights.
- Lean protein, big satisfaction: Turkey offers plenty of protein with fewer calories and less fat than many red meats.
- Customizable: Switch up the veggies, sweeten the marinade with a touch of honey, or add heat with chili flakes.
- Great for grilling or oven: Works on the grill, grill pan, or under the broiler when the weather won’t cooperate.
Shopping List
- Turkey: 1.5 pounds turkey breast or tenderloins, cut into 1.25-inch cubes
- Bell peppers: 2 medium (any colors), cut into 1.25-inch pieces
- Red onion: 1 large, cut into wedges
- Zucchini: 1 medium, halved lengthwise and sliced into 1-inch half-moons
- Cherry tomatoes: 1 pint (optional, for color and juiciness)
- Olive oil: 1/4 cup
- Lemon: Zest and juice of 1 large lemon
- Garlic: 3 cloves, minced
- Dried oregano: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Ground cumin: 1/2 teaspoon
- Crushed red pepper flakes: 1/4 teaspoon (optional)
- Salt and black pepper: To taste
- Fresh parsley or cilantro: A small handful, chopped (for serving)
- Skewers: 8–10 metal skewers or wooden skewers soaked in water for 20–30 minutes
How to Make It
- Prep the marinade: In a large bowl, whisk olive oil, lemon zest, lemon juice, garlic, oregano, smoked paprika, cumin, red pepper flakes (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Cube the turkey: Pat the turkey dry with paper towels. Cut into even 1.25-inch pieces for consistent cooking.
- Marinate: Add turkey to the bowl, toss to coat, and refrigerate for 30 minutes to 2 hours.
If short on time, 20 minutes still adds good flavor.
- Prep the veggies: Cut peppers, onion, and zucchini into similar-sized pieces. Pat dry to help them char, not steam.
- Season the veggies: Drizzle with a little olive oil and a pinch of salt and pepper. Toss to coat.
- Skewer: Thread turkey and vegetables onto skewers, alternating for even distribution.
Don’t pack them too tightly; air circulation helps them brown.
- Preheat the grill: Heat a grill or grill pan to medium-high and oil the grates. For oven broiling, set the rack 6 inches from the broiler and preheat broiler on high.
- Cook: Grill for 8–12 minutes total, turning every 2–3 minutes, until turkey is cooked through and lightly charred. Internal temperature should reach 165°F (74°C).
- Broiler option: Place skewers on a foil-lined baking sheet.
Broil 8–10 minutes, turning halfway, until charred in spots and cooked through.
- Rest and garnish: Let skewers rest 3 minutes. Sprinkle with chopped parsley or cilantro and an extra squeeze of lemon.
- Serve: Pair with rice, couscous, a simple salad, or warm flatbread and yogurt sauce.
Storage Instructions
- Fridge: Store cooled skewers in an airtight container for up to 3–4 days.
- Reheat: Warm gently in a 325°F oven for 8–10 minutes, or in a skillet over medium heat with a splash of water. Avoid microwaving too long to prevent dryness.
- Freezer: Freeze cooked turkey (remove from skewers) for up to 2 months.
Thaw overnight in the fridge before reheating.
- Meal prep tip: Marinate turkey up to 24 hours ahead. Keep veggies separate until skewering to avoid excess moisture.
Health Benefits
- Lean protein: Turkey breast is low in saturated fat and high in protein, which supports muscle repair and keeps you fuller longer.
- Fiber and antioxidants: Peppers, onions, and zucchini bring vitamins A, C, and K, plus plant compounds that support immune health.
- Heart-friendly fats: Olive oil adds monounsaturated fats that can support healthy cholesterol levels.
- Lower-calorie grilling: Grilling adds flavor without heavy sauces or breading, keeping the dish light but satisfying.
What Not to Do
- Don’t over-marinate with acid: Lemon is great, but too long in acid can make turkey mealy. Cap marinade time at 2–4 hours.
- Don’t cut uneven pieces: Mixed sizes cook unevenly—some dry out while others stay underdone.
- Don’t overcrowd the skewers: Tight packing prevents browning and leads to steaming.
- Don’t skip preheating: A hot grill or pan is key for good sear and juicy centers.
- Don’t forget the temp: Guessing leads to dry meat.
Use a thermometer and pull at 165°F (74°C).
Alternatives
- Protein swaps: Chicken breast or thighs, shrimp (reduce cook time to 5–7 minutes), or extra-firm tofu (press and marinate longer).
- Veggie swaps: Mushrooms, cherry tomatoes, yellow squash, or small parboiled potato chunks.
- Flavor twists: Use lime and chili powder for a southwest vibe, or swap oregano for thyme and add a touch of honey for a Mediterranean feel.
- Sauces: Serve with tzatziki, chimichurri, garlic yogurt, or a light tahini-lemon drizzle.
- Low-carb option: Skip starches and serve over riced cauliflower or a crisp cucumber-tomato salad.
FAQ
Can I use ground turkey?
Yes, but you’ll need to form meatballs. Mix ground turkey with breadcrumbs, egg, and seasonings, then chill to firm up. Skewer gently and cook a bit longer, ensuring the centers reach 165°F.
How do I keep turkey from drying out?
Marinate briefly, cut even pieces, cook over medium-high heat, and don’t overcook.
Rest the skewers for a few minutes so the juices redistribute.
Do I need to soak wooden skewers?
Yes. Soak for 20–30 minutes so they don’t scorch on the grill or under the broiler. Metal skewers don’t need soaking and conduct heat, helping the centers cook evenly.
What if I don’t have a grill?
Use a hot grill pan or broil on a foil-lined sheet.
The broiler gives great color fast—just keep an eye on it and turn halfway.
Can I make these ahead?
You can marinate the turkey up to 24 hours and prep the veggies. Skewer just before cooking. Cooked leftovers reheat well for quick lunches.
What sides go well with these skewers?
Try lemon herb rice, couscous, quinoa, grilled corn, or a simple Greek salad.
A creamy yogurt sauce or chimichurri adds a nice finish.
Is dark meat turkey okay?
Absolutely. Turkey thighs stay very juicy and are more forgiving. Cut into similar-sized pieces and cook to the same internal temperature.
Final Thoughts
Turkey & Veggie Skewers are the kind of meal that fits anywhere—busy weeknights, casual cookouts, or meal prep Sundays.
They’re colorful, light, and full of flavor without a lot of effort. Keep the pieces even, don’t rush the preheat, and finish with a squeeze of lemon. Simple steps, big payoff.
Enjoy them fresh off the grill with your favorite sauce and a bright side.
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