Grilled Turkey Fajita Kabobs
Turkey is Tasty! The summer recipe is the perfect example of how turkey can be used year-round. I teamed up with Your Indiana Turkey Farmers for this fantastic recipe. Grilled Turkey Fajita Kabobs are a perfectly seasoned blend of turkey and veggies for the grill. You can use either turkey breast or turkey thighs with this recipe. Just don’t forget the Fresh Tomato Salsa to go along with it.
Grilled Turkey Fajita Kabobs
Ingredients
- 1 lb boneless, skinless turkey thighs or turkey breast
- 4 tbsp avocado oil, divided
- 1 lime zested and juiced
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 1/2 tbsp granulated garlic
- 1/2 tbsp kosher salt + 1 tsp
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1 medium green bell pepper
- 1 medium red bell pepper
- 1 medium onion
- 1 avocado sliced
- Fresh Salsa
- Flour Tortillas
Instructions
- Whisk 3 tbsp avocado oil, lime juice, minced garlic, chili powder, granulated garlic, 1/2 tbsp salt, paprika, cumin, oregano, and black pepper in a large bowl. Set aside.
- Cut the turkey into 1-2 inch chunks. Place them in the bowl of marinade and toss until fully coated. Allow the turkey to marinate at room temperature for 30 minutes or refrigerate overnight.
- Preheat the grill to 400 °. If using wooden skewers, soak them in water. No need to soak when using metal skewers.
- While the turkey is marinating, cut the bell pepper and onion into 1-inch pieces. Place them in a bowl and coat them with 1 tbsp avocado oil and 1 tsp kosher salt.
- Alternate between turkey and vegetables while filling a skewer. Be mindful to leave approx 1 inch of both ends empty for easy maneuvering on and off the grill.
- Lay each skewer on the grill and cook for 10-15 minutes until the turkey is fully cooked through. Remove the kabobs from the grill and allow them to rest for 10 minutes.
- While the kabobs are resting, place the tortillas on the grill for 1-2 minutes on each side.
- Serve the kabobs with grilled tortillas, sliced avocado, and fresh tomato salsa. Additional lime wedges are also a nice touch.
Notes:
Store any remaining simple syrup in an airtight container in the refrigerator for up to 2 weeks. Use it to sweeten any beverage or as a soak on a cake before frosting the cake.
Make the simple syrup using any sort of flavoring you’d like, such as a cinnamon stick or vanilla bean pod (like the recipe for my Bourbon Vanilla Lemonade. You can also use fresh berries when making the simple syrup, then strain it in a fine-mesh strainer to catch the seeds before using it in your sun tea.
I prefer black tea, but you can use any kind of tea for this recipe. Teabags are ideal for this kind of steeping, but you could also add about 1 cup of loose-leaf tea to cheesecloth, tie it up, and steep your sun tea that way.
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