Pesto and Sun-Dried Tomato Turkey Kabobs


  • Prep Time10 mins
  • Total Time45 mins
  • Makes4 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.

This article was originally published on Jun 13, 2018

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