Provencal Turkey Kebabs With Grilled Lemon Recipe

Turkey gets skewered on the grill

Turkey usually appears on the grill in burger form. Our Test Kitchen tapped the versatile bird–instead of cubes of chicken or beef–for an unexpected spin on a favorite summertime staple: grilled kebabs. A Provençal-inspired spice rub, heady with lavender, rosemary and thyme, slices of sweet onion, and a squeeze of grilled lemon give the skewers bright, sun-drenched Mediterranean flavor. It's one way to stick it to plain patties.

Recipe from the Tasting Table Test Kitchen

Provençal Turkey Kebabs With Grilled Lemon
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A new twist on a summertime favorite: grilled turkey kebabs.
Prep Time
Cook Time
Total time: 30 minutes
  • 1¼ pounds boneless, skinless turkey breast, cut into ¾-inch-wide cubes
  • 2 garlic cloves, very finely chopped
  • 2 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon dried lavender
  • ¾ teaspoon fennel seeds
  • ¾ teaspoon dried marjoram
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried savory
  • ¼ teaspoon dried thyme
  • ¼ teaspoon black peppercorns, freshly ground
  • ½ teaspoon Dijon mustard
  • 1 large medium red onion, quartered and sliced crosswise into ¾-inch wide segments
  • Nonstick pan spray (or olive oil)
  • 1 lemon, halved
  1. To a large bowl, add the turkey, garlic, 1 teaspoon of the olive oil and ½ teaspoon of the salt. Stir to combine.
  2. To a small bowl, add the lavender, fennel seeds, marjoram, rosemary, savory, thyme, freshly ground pepper and the remaining ½ teaspoon salt. Stir to combine, then turn the mixture out onto a cutting board and chop until the fennel seeds are roughly chopped (or briefly pulse in a coffee or spice grinder). Add the mustard to the bowl with the turkey, toss to combine, add the spices and stir to evenly coat.
  3. Alternate threading turkey and onion pieces onto 6 skewers (if using wood skewers on a charcoal or gas grill, soak them in cold water for 20 minutes before threading with the turkey), adding about 5 pieces of turkey to each skewer.
  4. Heat a grill pan over medium-high heat for 2 minutes (or heat a charcoal or gas grill to medium-high). Use the pan spray to grease the grill pan (or use tongs to dip a few paper towels into the olive oil, then grease the grill grates). Cook the skewers on all sides until the turkey is browned and cooked through, 5 to 6 minutes total. Transfer the skewers to a platter.
  5. Place the lemon halves cut side down on the grill pan and cook until marked and juicy, about 2 minutes. Serve the skewers with the grilled lemon halves alongside. Calories per Kebab: 120; Sodium: 410mg; Total Carbohydrate: 2g; Fiber: 1g; Protein: 24g; Fat: 2g
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