Turkey Kabob Marinade
This marinates about 1.5 lbs of turkey breast or thigh, cut into cubes:
- 1.5 lbs turkey breast or thigh, cut into 1-inch cubes
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- Salt to taste
Combine the marinade ingredients in a bowl or zip-top bag, add the turkey, and coat well. Marinate at least 30 minutes, though 2-3 hours or overnight gives noticeably better flavor. If you want a sweeter, Hawaiian-style variation, swap the lemon juice and cinnamon/oregano for soy sauce, pineapple juice, a little honey, and fresh ginger.
Reserve a couple tablespoons of the marinade separately (before it touches raw turkey) to baste with while grilling.
How to Cut and Skewer Turkey for Kabobs
Cut turkey breast or thigh into roughly 1-inch cubes — similar-sized pieces cook at the same rate, so try to keep them consistent. Thigh meat is more forgiving of slightly longer cook times than breast, if you’re deciding which cut to use.
Thread the turkey onto skewers alternating with vegetables or fruit cut to about the same size — bell pepper, red onion, or pineapple chunks are all common choices. Leave a small gap between pieces rather than packing them tight against each other; a little space lets heat reach all sides of each piece evenly instead of just the exposed edges.
Wooden vs. Metal Skewers
Metal skewers are the more reliable choice — they don’t burn, and they hold up to heavier loads of meat without snapping. If you only have wooden or bamboo skewers, soak them in water for at least 30 minutes before grilling to keep them from charring and breaking. With wooden skewers, thread a little less meat per skewer than you would with metal, since they’re more prone to breaking under weight once wet and heated.
Grill Temperature and Time for Turkey Kabobs
Preheat the grill to medium-high heat, roughly 375-400°F. Grill the kabobs for 10-15 minutes total, turning every few minutes so all sides get contact with the heat, and basting with the reserved marinade partway through. Turkey is lean, so a grill that’s too cool tends to dry the meat out over a longer cook rather than searing it quickly — medium-high heat is important here, not just a “safe” lower setting.
Pull the kabobs once the turkey reaches 165°F internal, checked with a thermometer in one of the thicker cubes.
Grilling with the Lid Open or Closed?
For kabobs specifically, grilling with the lid open is generally the better choice. Skewered pieces are small and cook quickly, so you’re turning and checking them frequently anyway — an open lid lets you watch for flare-ups (turkey and its marinade oil can drip and flare) and pull pieces as soon as they’re done, rather than trapping heat and risking overcooking in the few minutes it takes to check under a closed lid.
If you’re grilling kabobs alongside something that needs indirect, closed-lid cooking, it’s fine to close the lid briefly between turns — just don’t walk away for long stretches the way you might with a larger cut of meat.
Do You Need to Cover Turkey Kabobs with Foil?
No, not typically. Foil is mainly useful for holding in moisture and heat during longer cooks, or for resting larger cuts of meat afterward. Kabobs cook in 10-15 minutes and are meant to pick up some direct char, so covering them with foil during grilling would work against that. If you do want to hold finished kabobs warm for a few minutes before serving, a loose foil tent works fine for that short a window.
Step-by-Step: Grilling Turkey Kabobs
- Cut turkey into 1-inch cubes and marinate at least 30 minutes (2-3 hours or overnight for best flavor).
- Cut vegetables or fruit to a similar size as the turkey cubes.
- Soak wooden skewers 30+ minutes if using them; metal skewers need no prep.
- Thread turkey and vegetables alternately onto skewers, leaving small gaps between pieces.
- Preheat the grill to medium-high (375-400°F).
- Grill kabobs 10-15 minutes, lid open, turning every few minutes and basting with reserved marinade.
- Check internal temperature — pull at 165°F.
- Serve warm, with rice, a salad, or warm tortillas.
Tips for Juicy Turkey Kabobs
- Don’t skip the marinade time — turkey breast especially is lean and can dry out quickly on the grill without it.
- Oil the grill grates before adding the skewers so the turkey doesn’t stick and tear.
- Use a thermometer rather than judging by color — turkey can look done on the outside before the center reaches 165°F.
- If you’re feeding a crowd and want a hands-off alternative to skewers, our spatchcock BBQ turkey guide covers a whole-bird approach on the same grill.
FAQ
Do you grill kabobs with the lid open or closed?
Lid open is generally better for kabobs — they cook fast and need frequent turning and flare-up checks, which an open lid makes easier without overcooking the meat.
What is a good marinade for turkey kebabs?
Olive oil, lemon juice, garlic, black pepper, cinnamon, paprika, and oregano make a simple, well-balanced marinade — see the full recipe above. A soy-pineapple-ginger version works well too if you want something sweeter.
Do you cover turkey with foil when grilling?
Not for kabobs. The short 10-15 minute cook time and the goal of getting some char make foil unnecessary during grilling; it’s more useful for holding finished kabobs warm briefly before serving.
What is the best way to cook kabobs on the grill?
Cut turkey and vegetables to similar sizes, marinate the turkey, thread them with small gaps between pieces, and grill over medium-high heat (375-400°F) for 10-15 minutes, turning frequently and checking for 165°F internal temperature.