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Cranberry Turkey Kabobs

  • Breast
  • Lunch
  • Dinner
  • Snack
  • Summer Entertaining
  • Spring Entertaining
  • Winter Entertaining
  • Fall Entertaining
  • 30 minutes to an hour

Your favourite Thanksgiving flavours without all the prep work! Enjoy these delicious kabobs all year round.

Prep Time

25 minutes

Cook Time

15 minutes

Total Time

40 minutes

Yield

4 - 6 servings

Print Recipe

Ingredients

  • 1 lb (454 g) mini red potatoes
  • 2 tbsp (30 mL) butter, melted
  • 3/4 tsp (4 mL) each salt and fresh ground pepper, divided
  • 1 boneless, skinless Ontario turkey breast, cubed (about 1 lb/454 g)
  • 2 tbsp (30 mL) canola oil
  • 2 tbsp (30 mL) chopped fresh sage
  • 1 tsp (5 mL) chopped fresh thyme
  • 1/2 cup (75 mL) cranberry sauce
  • 2 tbsp (30 mL) cider vinegar
  • 1 tbsp (15 mL) chopped fresh parsley

Instructions

  • In a saucepan of boiling salted water, cook potatoes for 10 minutes or until tender but still firm.
  • Drain and toss with butter and 1/4 tsp (1 mL) each salt and pepper. Set aside to cool.
  • In a bowl, toss together turkey, oil, sage, thyme, and remaining salt and pepper; let stand for 10 minutes.
  • Meanwhile, stir together cranberry sauce, vinegar, and parsley; set aside.
  • Alternately skewer potato and turkey onto soaked wooden or metal skewers. Place on greased grill over medium heat and grill, turning occasionally for 12 to 15 minutes or until turkey is no longer pink inside.
  • Brush kabobs liberally with cranberry glaze and serve with any remaining glaze.
  • Per 6 servings: About 258 cal, 10 g total fat, 22 g carb, 2 g fibre, 20 g protein, 54 mg chol, 360 mg sodium, iron 1 mg, calcium 22 mg, vit A 38 RAE, vit C 8 mg

Chef's Tips

  • If using wooden/bamboo skewers be sure to soak them for at least 20 minutes in water to prevent flare ups.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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