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Grilled Turkey Kebabs with Zucchini and Peppers

Name: Grilled Turkey Kebabs with Zucchini and Peppers
Prep time: 38 min
Total time: 1 h 23 min
Cuisine: American
Ingredients: olive oil — 54 g; lemon juice — 44 g; garlic — 9 g; dijon mustard — 15 g; dried leaf oregano — 1 g; salt — 5 g; black pepper — 3 g; boneless chicken — 680 g; zucchini — 200 g; red bell peppers — 200 g; red onion — 110 g; parsley — 7 g

Grilled Turkey Kebabs with Zucchini and Peppers reads citrus 5.9, sourness 5.7 and richness 4.4 on Palate's 0–10 flavor X-ray — a American main, about 1 hr 23 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.2 / 10
Sweet & Fruity — 4.2 / 10
Sour & Bright — 7.6 / 10
Bitter & Earthy — 1.7 / 10
Rich & Fat — 4.7 / 10
Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Citrus 5.9 · Sourness 5.7 · Richness 4.4 · Allium 3.9 · Salinity 3.9 · Sweetness 3.5 · Herbaceous 2.8 · Umami 2.7 · Fruity 2.3 · Warm Spice 1.7 · Bitterness 1.5 · Nutty 1.2 · Floral 0.9 · Heat 0.9 · Funk & Ferment 0.8 · Earthy 0.8 · Smoke 0.7

What's in it (12)

olive oil — 54 g
lemon juice — 44 g
garlic — 9 g
dijon mustard — 15 g
dried leaf oregano — 1 g
salt — 5 g
black pepper — 3 g
boneless chicken — 680 g
zucchini — 200 g
red bell peppers — 200 g
red onion — 110 g
parsley — 7 g

Time & effort: about 1 hr 23 min (38 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 91.8 kcal, 16.1 g protein, 1.7 g fat, 3 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

In a large bowl, whisk together the olive oil, lemon juice, garlic, Dijon mustard, oregano, salt, and pepper until you have a smooth marinade.
Set aside 3 tablespoons of the marinade in a small bowl for basting later. Add the turkey cubes to the remaining marinade, toss to coat evenly, cover, and refrigerate for 30 minutes to 2 hours — any longer and the lemon juice starts to make the meat mushy at the edges.
While the turkey marinates, cut the zucchini into 1-inch rounds and the bell peppers and red onion into 1 1/2-inch pieces. If using wooden skewers, soak them in water for 30 minutes so they don't scorch on the grill.
Thread the turkey, zucchini, bell pepper, and onion onto the skewers, alternating pieces and leaving a small gap between each one so everything cooks evenly.
Heat a grill or grill pan to medium-high, about 450°F, and oil the grates well.
Grill the skewers, turning every 3-4 minutes, until the turkey is opaque with good char marks on all sides and reaches an internal temperature of 165°F, 12-14 minutes total.
Brush the skewers with the reserved marinade during the last 2 minutes of grilling for a glossy, well-seasoned finish.
Transfer the skewers to a platter, tent loosely with foil, and let rest 5 minutes so the juices settle back into the meat.
Scatter with the parsley and serve hot, right off the skewer.

Dishes with a similar flavor shape

Pork Souvlaki Skewers with Pita — Greek
Grilled Pork Souvlaki Skewers — Greek
Avgolemono Chicken and Orzo Soup — Greek
Grilled Halloumi and Vegetable Skewers — Mediterranean
Classic Chicken Souvlaki Skewers — Greek

Keep reading: what citrus, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.