Pesto and Sun-Dried Tomato Turkey Kabobs



10 min


45 min


4 servings

Pesto and Sun-Dried Tomato Turkey Kabobs

Photo: Turkey Farmers of Ontario


  • 1 ½ lbs skinless, boneless Ontario Turkey breast
  • 8 wooden skewers
  • ½ cup pesto
  • ½ cup sun-dried tomatoes , packed in oil
  • 4 green onions , cut into 4
  • 16 cherry tomatoes
  • 1 yellow pepper , cut into 16
  • 1 orange peppers , cut into 16


  • Preheat grill to medium-high. Soak skewers in water for a minimum 15 minutes.
  • In a food processor, combine pesto and sun-dried tomatoes and pulse into a thick paste.
  • Cut Turkey into 1.5″ cubes. Toss Turkey cubes and veggies with pesto mixture to coat. Thread Turkey on skewers alternating with veggies, dividing all ingredients evenly between the 8 skewers.
  • Grill for 10-15 minutes turning the kabobs several times until Turkey is cooked through and veggies are tender crisp.
  • Serve on a bed of steamed jasmine rice.


If using sun-dried tomatoes not packed in oil, place tomatoes in a bowl with hot water and let sit for fifteen minutes, or until soft, before blending.

Photos, videos and recipe rights, courtesy of Ontario Turkey. © Copyright 2018 Turkey Farmers of Ontario. All Rights Reserved.