Grilled Turkey En Brochette

Turkey breast cubes get a long soak in a tangy chili sauce and lemon juice marinade with bay leaves, then thread onto skewers with cherry tomatoes, mushrooms, green bell pepper, onion, and zucchini for a colorful trip over hot coals.

The 4-hour (or overnight) marinade is what keeps the turkey from drying out on the grill. The chili sauce and sugar caramelize on the outside while the lemon juice tenderizes the meat. Stir the cubes a few times while they marinate so every piece gets equal flavor.

Brushing with the reserved marinade as you turn the skewers builds up a sticky, glossy glaze on the turkey and vegetables. The whole cook takes just 10 to 15 minutes over direct heat.

Pro Tips

• Cut the turkey into even 2-inch cubes so everything cooks at the same rate. Uneven pieces mean some cubes dry out while others are still raw.
• If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning.
• Keep the grill about 6 inches from the heat source. Too close and the outside chars before the turkey cooks through.
• Let the kebabs rest for 2 to 3 minutes after grilling before serving. The juices redistribute and the turkey stays moist.

Variations

• Swap the chili sauce marinade for teriyaki sauce and add pineapple chunks for an Asian-inspired version.
• Use chicken thighs instead of turkey breast for richer, more forgiving dark meat.
• Add chunks of Italian sausage between the vegetables for a surf-and-turf style skewer.