An herby marinade makes grilled turkey and vegetable kebabs stand out
Prep Time:
1 hour
Cook Time:
Servings:
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. Step 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. Step 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. Step 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. Step 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. Step 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. Step 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. Step 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.