Grilled Turkey and Vegetable Kabobs

Grilled Turkey and Vegetable Kabobs

This is a Gluten Free Recipe 

It’s time to make “kabob night” a weekly grilling tradition. This recipe features mushrooms, zucchini, bell peppers and turkey tenderloins drizzled with a marmalade glaze and is The Biggest Loser® Approved!

Makes 4 servings 4
Prep time 20 minutes PTM
Total time Under 30 minutes PTM
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Nutritional Information

Calories 210 Fat 3.5g
Protein 17g Cholesterol 40mg
Carbohydrates 29g Sodium 830mg
Fiber 3g Saturated Fat 1g
Sugars 20g


1 large ear of corn, cleaned and cut into 1-inch pieces

8 medium whole mushrooms

1 red bell pepper, cut into 1-inch cubes

1 zucchini, cut into thick slices

2 teaspoons olive oil

½ teaspoon salt

½ (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, cut into ¾ to 1-inch pieces

⅓ cup orange marmalade

1 tablespoon mustard

1 teaspoon fresh rosemary leaves, chopped


STEP 1: Heat grill to medium heat. In a microwave-safe bowl, combine corn pieces and enough water to cover. Cover with plastic wrap. Microwave on HIGH (100%) for two to 2½ minutes or until slightly tender. Drain water.

STEP 2: Combine corn, mushrooms, red pepper and zucchini in a medium bowl. Drizzle with oil and salt. Toss to coat.

STEP 3: Alternately thread turkey tenderloin pieces and vegetables on kabob skewers. In a small bowl, combine orange marmalade, mustard and rosemary. Mix well. Set aside.

STEP 4: Grill kabobs for eight to 10 minutes, turning occasionally. Cook the turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Make sure vegetables are tender. Brush kabobs with marmalade glaze. Grill one to two minutes longer, turning once.

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey.

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