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Turkey Lime Kabobs

My husband loves to grill these deliciously different turkey kabobs, and everyone gets a kick out of the zingy taste from the limes and jalapenos. Its tongue-tingling combination of flavors makes this one company dish that always draws compliments.
  • Total Time
    Prep: 20 min. + marinating Grill: 20 Min.
  • Makes
    8 servings


  • 3 cans (6 ounces each) orange juice concentrate, thawed
  • 1-1/4 cups lime juice
  • 1 cup honey
  • 4 to 5 jalapeno peppers, seeded and chopped
  • 10 garlic cloves, minced
  • 3 tablespoons ground cumin
  • 2 tablespoons grated lime zest
  • 1 teaspoon salt
  • 2 pounds boneless turkey, chicken or pork, cut into 1-1/4-inch cubes
  • 4 medium sweet red or green peppers, cut into 1-inch pieces
  • 1 large red onion, cut into 1-inch pieces
  • 3 small zucchini, cut into 3/4-inch slices
  • 8 ounces fresh mushrooms
  • 3 medium limes, cut into wedges


  • In a bowl, combine the first eight ingredients. Pour half of marinade into a large resealable plastic bag; add meat and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add vegetables and turn to coat. Seal and refrigerate for 8 hours or overnight, turning occasionally.
  • Drain meat, discarding marinade. Drain vegetables, reserving marinade for basting. On metal or soaked wooden skewers, alternate meat, vegetables and lime wedges.
  • Grill, uncovered, over medium heat for 4-5 minutes on each side. Baste with reserved marinade. Continue turning and basting for 10-12 minutes or until meat juices run clear and vegetables are tender.

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