Grilled Turkey and Vegetable Kebabs

Grilled Turkey and Vegetable Kebabs
  • Prep Time: 15
  • Total Time: 35
  • Servings: 4.0

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About this Recipe

Nothing says summer like fresh sweet corn. Skewer together with sweet potatoes, zucchini and tender pieces of marinated turkey. A summer barbecue masterpiece.


1 lb (500 g) Maple Leaf Prime® Boneless, Skinless Turkey Breast, cut into 1” (2.5 cm) pieces
3 tbsp (45 mL) Apple cider vinegar
1 tbsp (15 mL) Grainy mustard
1 tbsp (15 mL) Maple syrup
1 Clove garlic, minced
1 tbsp (15 mL) Fresh chopped rosemary
Salt and pepper
1 Large sweet potato, cut into 1” (2.5 cm) cubes
2 Cobs sweet corn, cut into 2” (5 cm) pieces
1 Small zucchini, cut into 1” (2.5 cm) pieces


PLACE turkey pieces into a large re-sealable plastic bag. Whisk together apple cider vinegar, grainy mustard, maple syrup, garlic, rosemary, salt and pepper. Pour over turkey, seal bag and gently massage to coat. Place in refrigerator for at least 1 hour to marinade.

SIMMER sweet potatoes in salted water for about 8-10 minutes or until tender but still firm. Drain and set aside.

PREHEAT grill to medium-high and coat lightly with non-stick cooking spray.

THREAD sweet potato, corn, zucchini and turkey alternately onto skewers.

GRILL kebabs, turning frequently, for 8-10 minutes or until nicely browned and internal temperature of the turkey reaches 165°F (74°C).


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