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Lemon Garlic Turkey Kabobs
- Ground
- Lunch
- Dinner
- Summer Entertaining
- 30 minutes or less
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
Yield
4 servings
Ingredients
- 1 tsp (5 mL) grated lemon rind
- 1 tbsp (15 mL) lemon juice
- 4 cloves garlic, minced or 1 tbsp (15 mL) minced garlic
- 2 tbsp (25 mL) chopped fresh parsley
- 1 tsp (5 mL) chopped fresh thyme
- 1 tsp (5 mL) smoked paprika
- 1/4 tsp (1 mL) each salt and fresh ground pepper
- 1 pkg (450 g) lean ground Ontario turkey
- 1 small head cauliflower
- 2 red bell peppers
- 2 tbsp (25 mL) canola oil
- 1/2 tsp (2 mL) each cayenne pepper and salt
Instructions
- In a large bowl, stir together lemon rind and juice, garlic, parsley, thyme, paprika, salt and pepper. Add turkey and mix together with your hands until evenly distributed.
- Divide mixture into 8 balls and shape into an oval onto soaked wooden skewers.
- Remove outer leaves of cauliflower and break into large florets. Cut peppers into quarters and toss both into a large bowl. Add oil, cayenne and salt and toss to coat.
- Place cauliflower, peppers and turkey kebobs onto greased grill over medium heat for about 12 minutes, turning a couple of times until vegetables are tender crisp and turkey is no longer pink inside.
- Serve kebobs with vegetables.
Chef's Tips
- To make these kebobs as appetizers simply divide the mixture into 16 and shape onto skewers.
- For a different serving option you can use a slightly larger skewer and divide mixture into 16 and shape two on each skewer.
- Need a quick serving idea, wrap the kebob in a hot dog bun or wrap and serve with your favourite toppings.
Need More Help?
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