Best Grilled Turkey Shish Kabob Recipes

GRILLED TURKEY SHISH KABOB

Steps:

• Cut turkey tenderlions into 1 1/2-inch cubes.
• Mix next 4 ingredients; pour over turkey cubes.
• Toss to coat; refrigerate at least 4 hours or overnight, stirring occasionally.
• Thread turkey and vegetables alternately on skewers.
• Brush lightly with oil.
• Broil or grill 6" from heat or coals for 10 minutes.
• Turn and brush occasionally with marinade.

TURKEY KABOBS RECIPE

Steps:

• Pre-heat your grill to medium heat. You can cook in the oven but the grill gives it a better taste.
• Combine all ingredients in a large mixing bowl.
• Place mixing bowl in the refrigerator for about 10 minutes. This will help the meat stick on the skewer. Form the meat around your skewers (you can use wood or metal) into one or two bite pieces. Then place back into the refrigerator for a few minutes.
• Grill the Kabobs for 4-6 minutes on each side. Internal temperature should be 165°.

EZ TURKEY LOW CAL SHISH KABOBS - THE BEST!

Steps:

• Create marinade by combining first 7 ingredients in a mixing bowl. Cut turkey and all vegetables except tomatoes in to 2 inch pieces (2 inch square turkey pieces). Add turkey and veggies to mixing bowl and gently stir until covered in marinade. Refrigerate for 30 minutes to several hours. Skewer turkey and all vegetables except tomatoes 3 pieces of each per kabob. Skewer tomatoes separately.
• Grill kabobs over medium heat until cooked adding the tomato kabobs for the last 5 minutes.
• OR.
• Preheat oven to 350 degrees. Place kabobs except tomatoes on a broiler pan sprayed with a non-stick spray. Cook for 30 minutes turning at 15 minutes. Add tomato kabobs to pan and broil the kabobs for 10 minutes, 5 minutes on each side.
• Serve with rice.
• ENJOY!

GRILLED TURKEY SAUSAGE KABOBS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place potatoes into a microwave-safe bowl with water, cover, and cook on high power until tender, about 8 minutes.
• Cut each smoked sausage rope into 5 pieces. Chop each onion and bell pepper into 10 chunks. Separate the onion chunks in half.
• Thread onion, potato, sausage, 3 bell peppers, sausage, potato, and onion onto a metal skewer, in that order. Repeat with remaining skewers. Add remaining potatoes to each skewer.
• Place kabobs on a plate and drizzle generously with olive oil and season with salt and pepper.
• Cook kabobs on the preheated grill, with the lid open, for 3 minutes. Turn heat to low and close the lid for 3 minutes more. Flip kabobs and cook, with the lid closed, for 6 minutes more. Remove to a serving platter.