Grilled Turkey Shish Kabob

Turkey breast is a quietly brilliant choice for kabobs. It cooks faster than chicken thighs, takes on marinade like a sponge, and stays juicy when you cut it into proper 1½-inch cubes. The marinade here leans on chili sauce and lemon juice, a punchy combo that brushes on glossy and caramelizes into a sticky, lightly charred crust over the coals. A spoonful of sugar in the mix helps the surface lacquer instead of just steaming, and bay leaves perfume the whole bowl while the turkey sits in the fridge. The vegetables earn their place on the skewer too: cherry tomatoes blister and burst, mushrooms soak up smoke, zucchini softens at the edges while staying snappy in the center, and onion wedges go sweet and lightly burnished. Brush the kabobs with oil before they hit the heat to keep the meat from sticking and the veggies from drying out.

Pro Tips

• Marinate at least 4 hours, but overnight is better. Turkey breast is lean and benefits from the longer soak.
• Soak wooden skewers in water for 30 minutes, or use metal skewers to avoid charring.
• Cut all the vegetables to similar sizes so everything cooks at the same rate.
• Boil the leftover marinade for 2 minutes before using it as a final glaze. Raw poultry marinade is not safe to brush on at the end without cooking it first.
• Pull the kabobs off the heat the moment the turkey hits 165°F (74°C). Lean breast meat dries out fast past that point.

Variations

• Swap turkey for chicken breast or pork tenderloin using the same marinade.
• Add fresh pineapple chunks for a sweet-savory tropical twist.
• Sub the chili sauce for harissa or gochujang for a heavier kick.