Lemon Garlic Turkey Kabobs

Lemon Garlic Turkey Kabobs

Fire up the grill and put this simple kabob recipe to the test. Grilled pineapple, fresh cherry tomatoes and delicious chunks of turkey breast tenderloins make up this no-gluten, low fat meal. 


Makes 6 servings 6
Prep time Under 15 minutes PTM
Total time Under 30 minutes PTM
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(7) Rating

Nutritional Information

Calories 120 Fat 1.5g
Protein 22g Cholesterol 45mg
Carbohydrates 5g Sodium 280mg
Fiber 1g Saturated Fat 0g
Sugars 3g


½ cup fat-free Italian dressing

2 tablespoons fresh lemon juice

3 cloves garlic, minced

2 teaspoons finely grated lemon peel

1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins, cut into 1-inch cubes

1 red bell pepper, cut into chunks

1 small red onion, cut into wedges

cherry tomatoes, if desired

pineapple chunks, if desired


STEP 1: Combine dressing, lemon juice, garlic and lemon peel. Set aside a small amount of marinade to brush on kabobs while grilling.

STEP 2: Place tenderloin, bell pepper, onion, cherry tomatoes and pineapple in a large re-closable food storage bag. Add marinade to bag. Refrigerate 30 minutes.

STEP 3: Prepare grill. Drain turkey, vegetables and fruit. Discard marinade and thread onto skewers. Brush reserved marinade over kabobs.

STEP 4: Grill for six minutes. Turn and brush with remaining marinade. Continue grilling for seven to eight minutes or until the turkey is well-done, 165°F as measured by a meat thermometer.

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey.

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