Turkey and vegetable skewers
A tasty, cheerful, and colorful main course suitable for all ages and tastes. With this recipe you can use either turkey or chicken, and you can cook the skewers in the oven or in an air fryer.
Today I present it with turkey, specifically a boneless thigh piece, which is my favorite part because it isn’t dry. I had the thigh boned, removed the skin and any sinew, then cut the meat and the vegetables into pieces — the hardest part is done. If you can’t do this yourself, have your trusted butcher do it, otherwise use the breast.
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- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
- Energy 209.72 (Kcal)
- Carbohydrates 7.10 (g) of which sugars 3.70 (g)
- Proteins 29.56 (g)
- Fat 7.38 (g) of which saturated 0.07 (g)of which unsaturated 0.14 (g)
- Fibers 2.36 (g)
- Sodium 242.28 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 1 lb 5 oz turkey thigh, boneless, skinless, raw (or breast)
- 1 bell pepper
- 1 zucchini
- 1 onion
- to taste sweet paprika
- to taste roast seasoning
- to taste salt
- to taste pepper
Turkey and vegetable skewers
Tools
What we need to make them
- 1 Knife
- 1 Cutting board
- 8 Skewers
- 1 Oven
- 1 Tray or serving plate
- 1 Plastic wrap
- 1 Air fryer
Steps
Let’s go to the kitchen
Arrange the turkey pieces out flat on a tray and season them with the roast seasoning. Cover with plastic wrap and let them marinate in the fridge while you prepare the vegetables.
Wash the zucchini and slice into rounds.
Wash the bell pepper, remove the stem, then cut into strips and then into cubes roughly the same size as the zucchini rounds.
Peel the onion and cut it into quarters. Then separate the layers.
Take the turkey out of the fridge and cut it into pieces the same size as the vegetables.
Generously sprinkle the turkey pieces with sweet paprika.
Here comes the best part. Take a skewer and alternate a piece of bell pepper, 1 piece of meat, 1 piece of onion, 1 piece of meat, a zucchini round, 1 piece of meat, and so on.
until the skewer is complete.
Finish assembling all the skewers.
Now decide whether to cook them in the oven, in the air fryer, or on the grill.
In all three cases give them a light brush of extra virgin olive oil.
For oven cooking: 190°C (fan) for about 15 minutes — about 374°F.
For the air fryer: 200°C for 10 minutes — about 392°F.
For cooking on the grill or barbecue, the important thing is that the surface where you place the skewers is very hot — actually scorching.
The Turkey and Vegetable Skewers are ready — can you smell them?
Storage and variations
Turkey and vegetable skewers
Storage: 2 days in the fridge, 3 months in the freezer
Variations: instead of turkey you can use chicken or lamb; among the vegetables you can add mushrooms cut into pieces.
FAQ (Questions & Answers)
Turkey and vegetable skewers
Can I use chicken?
Yes, that’s perfectly fine.
