Hard Days Night Turkey Kabobs

I am not really a guy that likes short-cuts. I usually enjoy the process of whatever I am doing. But let’s face it, life can be a grind. 

Yes even for me!

Sometimes you get home in the evening and the inspiration to cook and create seem to have been left behind in that %$#&!-ing freeway traffic. Some where between the bellowing SUV determined to cut you off (for no apparent reason) and all those mindless cell phone talkers (I don’t care if they are using a hands-free device those people are still a menace)… where was I? Oh yeah. I don’t wanna cook…

Because, I had a hard day. You don’t need all the gory details. “I had a hard day” is a phrase we are all familiar with. We can all relate, right? Heck, maybe you even had a hard day today too. Maybe the idea of coming to SippitySup and hearing me whine would only make your day harder. So let’s make the most of what we have, let’s salvage the day!

marinateing kabobsSo in honor of my hard day. I am not cooking tonight (neither should you).

Or I should say I am practically not cooking tonight. Because I am the only cook in my house, and crappy food from a drive-through, or even cold pizza (believe it or not) would just emphasis what a hard day I have had. I want my hard day to end on a bright note. That means delicious (healthy) food that I can feel good about.

Though I say I don’t like short-cuts (in general) and there are very few processed foods you will ever find in my pantry– there are a few items that do make kitchen life a bit simpler. I gravitate towards these on very hard days.

One of these items is  pre-packaged, pre-cut, pre-weighed turkey tenders. You could put on blinders at the grocery store and still kabobsleave knowing exactly what you got. You got about a pound of good, fresh turkey meat. They come in nice-sized strips too, each one about a servings worth.

Tonight I am going to take these turkey strips and cut them into chunks. I am going whirl together the simplest of marinades, then I am going to the fridge to see what kind of veg is hanging out in the crisper drawer. Oh look, zucchini and red bell pepper. Can you say perfect? I mean, perfectly simple!

Look at this… I have not even thought about what I was going to make yet, and I already have everything prepped for kabobs!

So kabobs it is! Lemon and Garlic Turkey Kabobs with some zucchini and red bell pepper. A simple green salad says done!

So pull out the skewers and let’s get grilling. I can have this on the table in less than 10 minutes. You can go ahead and time me!

turkey kabobs Lemon and Garlic Turkey Kabobs serves 4

  • 1 whole lemon, juice only
  • 1⁄4 cup olive oil, plus more for grill
  • 6 clv garlic cloves, peeled and minced
  • coarse salt and ground pepper
  • 2 whole zucchini, sliced crosswise on a slight diagonal about 1/2‑inch thick
  • 1 large red bell pepper, cut into 1 1/2 by 1‑inch strips
  • 1 pn red-pepper flakes (optional)
  • 1 lemon sliced or wedged for garnish (optional)
  • italian parsley, roughly chopped (optional)
  • 1 1⁄2 lb pounds turkey breast tenderloins, cut into 20 equal cubes (about 1 inch each)

In a small bowl, whisk together very briskly the oil, lemon juice, red-pepper flakes (optional) and garlic. Try to achieve a thorough emulsion and a creamy texture. Alternatively, you may whirl the mixture in a mini food-processor. 

Heat grill or grill pan to high you should only be able to hold your hand a few seconds over the grates. Assemble 4 long skewers, alternating 5 turkey cubes with zucchini and red bell pepper. Arrange skewers in a nonmetallic dish.

Pour 1/2 the marinade over skewers; turn to coat. Save the rest for sauce. Let stand at least 5 minutes (or cover and refrigerate overnight, turning occasionally). Season with salt and pepper.

Lightly oil grates of the grill or grill pan. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 2–4 minutes per side.

When serving the skewers, squeeze the extra lemon slices over the meat for added flavor. Serve with leftover sauce, and garnish with parsley sprigs, if desired.


Greg Henry