Grilled Turkey And Vegetable Kebabs

Grilled Turkey And Vegetable Kebabs
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Kebabs are a mainstay of grilling season, but they can end up bland. This recipe solves that with a super easy and flavorful marinade that can be brushed on the composed kebabs. Boneless chicken breast or pork tenderloin can replace the turkey here. This recipe originally appeared in the feature Welcome Grilling Season with Kebabs.
Servings
4
servings
Grilled Turkey and Vegetable Kebabs with Herby Marinade
Ingredients
  • 2 pound boneless, skinless turkey breast or turkey tenderloins, cut into 1 ½ inch pieces
  • 4 green onions, white portion only, cut crosswise in half
  • 2 small zucchini, 5 ounces each, trimmed, each cut crosswise into 8 rounds
  • 1 red bell pepper, cored, cut into 1 ½ inch pieces
  • herby marinade (see recipe below)
  • chopped fresh chives, optional
  • 5 tablespoon extra virgin olive oil
  • 5 tablespoon white wine vinegar
  • 5 cloves garlic, crushed
  • 1 1/2 teaspoon dried tarragon
  • 1/2 teaspoon ground dried sage
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • freshly ground pepper to taste
Directions
  1. Put the turkey pieces, onions, zucchini and bell pepper pieces on a large cutting board. Set aside 1/3 of the marinade to use as a grill basting sauce.
  2. Slide a piece of zucchini on a skewer. Add a piece of turkey, then bell pepper and another turkey piece and then onion. Repeat the pattern to fill up 4 to 6 skewers.
  3. Place the skewers in a shallow dish or on a rimmed baking sheet. Brush with the marinade. Turn to coat all sides with marinade. Refrigerate covered, periodically spooning or brushing the marinade over the skewers for at least 1 hour or up to overnight.
  4. Preheat a gas grill to medium-high or prepare a charcoal grill and let coals burn until they are covered with ash and glowing red.
  5. Remove skewers from baking dish (discard the remaining marinade). Place skewers directly over heat source on the preheated grill. Cover the grill and cook 5 minutes.
  6. Brush with the reserved marinade. Cover the grill and cook 5 minutes. Brush again and grill until meat feels nearly firm when pressed, 3 to 5 minutes more.
  7. Remove skewers from grill to a serving platter. Drizzle with any of the remaining reserved marinade. Sprinkle with chives if desired.
  8. In a bowl, mix all ingredients with a whisk to dissolve the salt. Alternatively, shake all ingredients in a jar with a tight-fitting lid. Refrigerate, covered, up to 2 weeks. Use at room temperature.
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