Teriyaki Turkey Kebabs; the potager

August is almost over.

We had our first winter squash the other night.

To be clear – we are still above 33C (92F) and there is no ‘feel of autumn in the air’.

Still, the days are getting shorter and we’re feeling the urge to get our last few favorites from the grill.

We are always happy with food on a stick.

We are really happy when there’s Peanut Sauce.

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Teriyaki Turkey Kebabs

Turkey tenderloin or turkey breast meat is perfect to cut into chunks for these easy kebabs.

  • Author: Kate
  • Prep Time: 10 minutes
  • Marinate: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Turkey
  • Method: Grilling


  • 10oz (300gr) turkey tenderloin, cut into 1 1/2″ (5cm) cubes
  • 8 large cherry tomatoes
  • 8 large cremini mushrooms, trimmed
  • 1 large red onion, cut into 8 wedges
  • 1 medium zucchini (courgette), about 8″ (20cm), cut into 1/2″ (1.25cm) slices
  • 1 orange or red pepper, cut into 8 squares
  • 4 tbs teriyaki sauce/marinade
  • 8 skewers, if wooden soak in water
  • Warm Peanut Sauce
  • 1/3 cup chunky peanut butter
  • 2 tbs snipped fresh chives
  • 1 tbs snipped fresh parsley
  • 1 tsp chili powder
  • 1 tsp sesame oil
  • 1 tbs olive oil
  • 2 tsp soy sauce
  • 2 tsp lemon juice
  • 1 tsp brown sugar
  • 1/3 cup chicken broth


  • Put turkey into a bowl with the teriyaki sauce. Stir to coat.
  • Add pepper, mushrooms, onions and zucchini to bowl, as you cut, and stir gently.
  • When ready to cook: Put turkey, mushrooms and tomatoes onto 4 skewers, alternating.
  • Put peppers, onions, and zucchini on the other 4 skewers, alternating.
  • Start to cook the vegetable-only skewers first, over indirect heat with the cover closed.
  • After about 7 minutes, lift cover and turn vegetables, moving over direct heat. Add turkey skewers over direct heat. Cook for 6 – 10 minutes, or until turkey is done.
  • Peanut Sauce:
  • Heat oils in small saucepan.
  • Add chives and chili powder and sauté briefly.
  • Add remaining ingredients and bring to a boil, stirring well to combine.
  • Remove from heat and cover to keep warm


You could substitute chicken for the turkey – or lamb or pork or beef.
Let everything marinate while you soak the skewers and prep the grill.


  • Serving Size: 1/2 recipe
  • Calories: 836
  • Sugar: 42.1 g
  • Sodium: 1181.8 mg
  • Fat: 34.2 g
  • Saturated Fat: 5.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 84.6 g
  • Fiber: 16.9 g
  • Protein: 57.2 g
  • Cholesterol: 82.1 mg

Keywords: turkey kebabs, grilled turkey, kebabs

Love kebabs? Try Moroccan Lamb Kebabs or Beef & Vegetable Kebabs

Turkey & Vegetable Kebabs

Still hot and still little rain.

We had about an inch last week, and we’re cooling off a bit more at night.

I’m still watering the potager when needed and it seems to be trying for a recovery.

The butternut squash and hokaido are attempting a return. There are a lot of small green leaves but very few flowers.

I thought the beans were trying to come back, too. There are a lot of green leaves near the ground. I realized that it would take too long and they would never produce many beans, if any. I quit watering them. I do try not to waste water….

The blue pumpkin and red kuri are on dead plants. I cut them off and tossed the plants in the compost.

There was 1 small hokaido (green) that I also picked, thinking it might encourage the plant to produce more.

I also picked 16 Delicata. Those plants are still doing okay – there are about 10 more squash on the vines, slowly ripening.

Not much of a harvest but better than no harvest.

There is still a month or 2….

4 thoughts on “Teriyaki Turkey Kebabs; the potager”

  1. My cukes really produced this year, and there’s still pinky sized ones coming on, but the plants are now yellowed and the leaves are crispy so I’m thinking the cukes that are there won’t amount to anything edible. My pepper plants never did grow any taller than when I planted them, but they’re producing peppers so I’ll take that. I just pickle those and hubs eats them on his salads. And the tomatoes are still green. We’ve been really warm this past few days and will finish this week out warm as well but we’re going into the 70’s by the weekend and I have a feeling all those tomatoes are going to just rot because they’ll never turn red. 🙁

    • They’ll probably ripen quickly once it cools off. Tomatoes don’t like temps above 35C – and they need it to cool down a bit at night. As soon as they get some color you can pick them – letting the plant concentrate on the rest. I never leave mine on the vine until red – and they taste the same. Keep hoping.

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