main course | on the grill | turkey

Grilled Turkey, Portobello Mushrooms & Vegetable Kabobs

Prep Time: 2 hours Cooking Time: 10 to 12 minutes 6 servings

Products Included In Recipe


2 lbs | 900 g skinless, boneless turkey thighs or turkey breast, cubed
1/4 cup | 65 ml balsamic vinegar
1 tsp | 5 ml dried rosemary
1 tsp | 5 ml dried tarragon
1/2 cup | 125 ml green onions, chopped
1-2 medium red bell pepper, cut into cubes
1/3 cup | 75 ml olive oil
1 small yellow squash, cut into rounds
1 small zucchini, cut into rounds
2 whole portobello mushrooms, quartered
1 tbsp | 15 ml Worcestershire sauce


Place turkey cubes and mushroom quarters in a large zip lock bag.
In a small bowl, combine green onions, oil, vinegar, Worcestershire sauce, garlic, rosemary and tarragon. Pour over turkey and mushrooms. Seal bag and refrigerate for 2 hours or overnight.
Barbecue on medium-high for 10 to 12 minutes, or until turkey is no longer pink.

Recipe courtesy of Manitoba Turkey Producers

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