Why You’ll Love This Turkey and Veggie Skewers

• Incredibly Customizable. Honestly, this is the beauty of skewers. Not a fan of zucchini? Swap in some mushrooms. Have a lonely sweet potato? Cube it up (just par-cook it first!). This recipe is a fantastic framework for using up whatever produce is in season or needs to be used up.
• Perfectly Balanced and Healthy. You’re getting lean protein from the turkey and a whole rainbow of nutrients from the vegetables, all in one handy, portable package. It feels like a treat but is genuinely nourishing—a win-win in my book.
• The Marinade Does All the Work. The flavor here isn’t complicated, but it’s deep. While the skewers assemble, the turkey and veggies are taking a bath in a zesty, herby marinade that tenderizes and infuses every single bite. You just mix it, pour it, and let time do the heavy lifting.
• Surprisingly Quick and Fun to Make. There’s a little bit of a therapeutic rhythm to threading ingredients onto skewers. It’s a great activity to do with a helper, and once they’re assembled, cooking is a breeze—whether you’re grilling outside or using a grill pan on the stove.

Ingredients & Tools

• 1 lb (450 g) turkey breast, cut into 1-inch cubes
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch pieces
• 1 medium zucchini, sliced into ½-inch thick rounds
• ⅓ cup (80 ml) extra virgin olive oil
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp smoked paprika
• ½ tsp sea salt, plus more to taste
• ¼ tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Tools: 8-10 wooden or metal skewers, a large bowl or zip-top bag for marinating, a baking sheet (if broiling).

The quality of your olive oil really matters here since it’s a base for the marinade, so use one you like the taste of. And if you’re using wooden skewers, don’t forget to soak them in water for at least 30 minutes beforehand—this little step prevents them from burning to a crisp on the grill or under the broiler.

Serves: 4 | Prep Time: 20 minutes (plus 30 mins marinating) | Cook Time: 10-15 minutes | Total Time: about 1 hour

Before You Start: Tips & Ingredient Notes

• Soak Those Skewers! I know I just mentioned it, but it’s the one step that’s easy to forget. If you’re using wooden skewers, submerge them completely in a baking dish of water while you prep everything else. This is non-negotiable for fire safety.
• Cut Everything Uniformly. The trick is to aim for pieces that are all roughly the same size—about 1-inch cubes work perfectly. This ensures everything cooks at the same rate, so you don’t end up with raw turkey and mushy vegetables.
• Don’t Skip the Marinating Time. Thirty minutes is the sweet spot. It’s long enough for the acid in the lemon juice to gently tenderize the turkey and for the flavors to penetrate, but not so long that the texture of the veggies becomes weird. If you’re in a rush, even 15 minutes will help.
• Turkey Breast is Lean. This is a good thing health-wise, but it means we need to be careful not to overcook it. Cubed turkey cooks surprisingly fast, so keep a close eye on it. A little pinkness is okay; it will continue to cook a bit after you take it off the heat.

How to Make Turkey and Veggie Skewers

Serving Suggestions

Complementary Dishes

• Fluffy Couscous or Quinoa — These quick-cooking grains are perfect for soaking up any delicious juices that run off the skewers. A simple pilaf with some herbs stirred in would be lovely.
• A Crisp Green Salad — Something simple with a lemony vinaigrette complements the skewers without competing for attention. Think butter lettuce, cucumber, and a few shavings of Parmesan.
• Grilled Garlic Bread — Because why not? A slice of crusty bread brushed with garlic butter and lightly grilled is the ultimate tool for making sure not a drop of flavor goes to waste.

Drinks

• A Crisp Sauvignon Blanc — The bright acidity and citrus notes in this wine will mirror the lemon in the marinade beautifully, cutting through the richness.
• A Citrusy Pale Ale — For a beer option, a hoppy but not overly bitter pale ale has enough flavor to stand up to the smokiness without overwhelming the dish.
• Sparkling Water with Lemon and Mint — A non-alcoholic option that feels just as celebratory. The bubbles and freshness are a perfect palate cleanser between bites.

Something Sweet

• Grilled Peaches with Honey and Yogurt — Keep the grill going! Halved peaches grilled until caramelized and served with a dollop of Greek yogurt and a drizzle of honey is a dreamy, simple ending.
• Lemon Sorbet — It’s light, refreshing, and continues the citrus theme from the skewers. It feels like a clean, bright finish to the meal.
• Berry Crumble Bars — If you want something a little more substantial, these are easy to make ahead and offer a lovely contrast of sweet, tart berries and a buttery oat topping.

Top Mistakes to Avoid

• Mistake: Not soaking wooden skewers. I’ve been there, and the result is a frustrating, smoky oven and skewers that snap in half. It’s such a simple step that prevents a real headache.
• Mistake: Overcrowding the skewers. If you pack the ingredients too tightly, the centers won’t cook properly. The heat needs space to circulate around each piece to achieve that perfect sear on the outside and doneness on the inside.
• Mistake: Overcooking the turkey. Because turkey breast is so lean, it can go from juicy to dry and tough in a matter of minutes. Use a meat thermometer if you have one—165°F (74°C) is your target. If not, cut into a piece; it should be opaque with clear juices.
• Mistake: Skipping the rest time. I know it’s tempting to dig right in, but letting the skewers rest for 2-3 minutes allows the muscle fibers in the turkey to relax and reabsorb their juices. This means a more tender bite for you.

Expert Tips

• Tip: Use two skewers for stability. If you’re using thinner skewers or find your ingredients spinning when you try to turn them, thread the pieces onto two parallel skewers. This creates a “raft” that makes flipping much easier and prevents spinning.
• Tip: Marinate in a bag. Using a large zip-top bag is my preferred method. You can squeeze out the air, seal it, and then massage the marinade into the ingredients without any mess. It also takes up less space in the fridge.
• Tip: Par-cook harder vegetables. If you want to add vegetables like potatoes, sweet potatoes, or carrots, give them a quick boil or steam until just tender before skewering. This ensures they’ll be cooked through at the same time as the turkey.
• Tip: Make a double batch of marinade. Set half of it aside before adding the raw turkey and veggies. You can then brush this clean marinade onto the skewers during the last minute of cooking for an extra flavor boost, or drizzle it over the finished dish.

FAQs

Can I make these skewers ahead of time?
Absolutely! You can assemble the skewers up to a day in advance. Keep them covered in the refrigerator until you’re ready to cook. The marinating time will be longer, which is totally fine and will actually deepen the flavor. Just take them out of the fridge about 20 minutes before cooking to take the chill off for more even cooking.

Can I use chicken instead of turkey?
Of course! Chicken breast or even chicken thighs would work wonderfully here. The cooking time will be very similar—just make sure the internal temperature reaches 165°F (74°C). Thigh meat is a bit more forgiving if you’re worried about dryness, as it has a slightly higher fat content.

My veggies are burning before the turkey is cooked. What happened?
This usually means your heat is too high, or your vegetable pieces are cut too small. Next time, try cooking over medium heat instead of medium-high, and ensure your veggie chunks are a sturdy 1-inch. You can also move the skewers to a cooler part of the grill to finish cooking if needed.

What other vegetables can I use?
The possibilities are endless! Cremini mushrooms, cherry tomatoes, chunks of eggplant, or even pineapple for a sweet twist are all fantastic. Just remember to consider cooking times—softer veggies like tomatoes cook very quickly, so you might want to add them to skewers with other quick-cooking ingredients.

How should I store leftovers?
Let the skewers cool completely, then slide the turkey and veggies off the skewers and store them in an airtight container in the refrigerator for up to 3 days. They’re fantastic chopped up and tossed into a salad or warmed gently and stuffed into a pita pocket for lunch the next day.