Summer Turkey Kabobs


  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1 clove garlic pressed
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1 1/2 pounds boneless skinless turkey breast cut into 1 1/2-inch chunks
  • 1 large yellow bell pepper de-seeded, de-ribbed and cut into 1 1/2-inch cubes
  • 2 medium red onions cut into 1 1/2-inch cubes
  • 3/4 pound zucchini cut into 3/4-inch-thick slices
  • bamboo skewers or metal


  • DO-AHEAD TIP: Marinate turkey for at least 4 hours or overnight (see recipe). If using bamboo skewers, presoak them in water for 30 minutes, to prevent burning on the grill.
  • In a large bowl, whisk together lemon juice, salt, garlic and crushed red pepper flakes. Gradually whisk in the olive oil and then stir in the dried oregano.
  • Add turkey and toss to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill to MEDIUM-HIGH. Alternately thread turkey cubes and vegetables onto skewers.
  • Grill kabobs for 20 minutes, turning occasionally, or until turkey is cooked through. Serve hot and enjoy!!!


LC SERVING SUGGESTION: A big bowl of broccoli slaw (toss a ready-made slaw with low fat mayo and a little rice vinegar).
SERVING SUGGESTION: Add buttered corn on the cob.
KOSHER: No changes necessary.
GLUTEN FREE: No changes necessary.
NUTRITION: per serving: 303 Calories; 8g Fat; 44g Protein; 12g Carbohydrate; 3g Dietary Fiber; 106mg Cholesterol; 324mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat. Points: 7
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