Turkey Kabobs with Orange-Mustard Glaze

Tangy orange-mustard glaze makes this recipe a menu favorite. But the grilled summer squash, tomatoes, and turkey make it a low-calorie, low-fat dinner.

Turkey Kabobs with Orange-Mustard Glaze
3 users rated this recipe an average rating of 3.5
6 servings
Serving Size:
3 kabobs each
45 mins
4 hrs to 6 hrs
12 mins
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Turkey Kabobs with Orange-Mustard Glaze

cup orange juice
tablespoons Dijon-style mustard
teaspoon dried thyme, crushed
1 1/2
pounds turkey breast tenderloin, cut into 1-inch cubes
medium yellow summer squash, cut crosswise into 1-inch slices
cherry tomatoes
teaspoon salt
teaspoon ground black pepper
cup snipped fresh Italian (flat-leaf) parsley
Grilled oranges and/or fresh Italian (flat-leaf) parsley (optional)


  1. For marinade, in a small bowl, stir together orange juice, mustard, and thyme. Peel and trim shallots, leaving stem ends intact. Cut shallots lengthwise in half; quarter any large shallots. In a large, resealable plastic bag, combine shallots, turkey, squash and tomatoes. Pour marinade over turkey and vegetables; seal bag and turn to coat. Place in a shallow bowl. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.
  2. Drain turkey mixture, reserving marinade. On 18, 10- to 12-inch metal or bamboo* skewers, alternately thread turkey, shallots, and squash pieces, leaving 1/4-inch space between each piece and leaving 2 inches at the pointed end of each skewer. Sprinkle kabobs with salt and pepper. Set tomatoes aside.
  3. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 5 minutes, turning once. Brush with reserved marinade. Discard any remaining marinade. Grill 7 to 11 minutes more or until turkey is no longer pink and vegetables are crisp-tender, turning once and adding a tomato to the end of each skewer for the last 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as above.)
  4. Transfer kabobs to a serving platter; sprinkle with parsley. If desired, serve with grilled oranges and/or additional fresh parsley.

From the Test Kitchen

*Test Kitchen Tip:

If using bamboo skewers, soak in enough water to cover for at least 1 hour before grilling.

Nutrition Facts

(Turkey Kabobs with Orange-Mustard Glaze)
    Per serving:
  • 192 kcal cal.,
  • 1 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 70 mg chol.,
  • 343 mg sodium,
  • 13 g carb.,
  • 2 g fiber,
  • 5 g sugar,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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