Turkey Skewers in Lemon-Herb Marinade
Light, juicy turkey skewers marinated in olive oil, lemon, garlic, and herbs—no mayo needed. Marinate for 2 hours.
- Time
- 2 h 30 min
- Serving
- 417 kcal
- Ingredients
- ≈ $1.48
- Protein
- 42 g
Ingredients
- 1 Turkey thighpack 800 g ≈ $5.00 220 g
- 2 Olive oil 10 ml
- 3 Lemon≈ $4.70 per kg 15 g
- 4 Garlic≈ $10.00 per kg 3 g
- 5 Herbes de Provence to taste
- 6 Salt 2 g
- 7 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut boneless turkey1 thigh into 4 cm (1.5-inch) chunks.
Mix marinade: olive oil, lemon3 juice and zest, minced garlic4, fresh herbs (thyme, rosemary, oregano), salt, and black pepper.
Coat turkey1 pieces, toss to combine, and refrigerate for 2 hours.
Thread onto skewers and grill over coals for 14–16 minutes, turning occasionally; turkey1 dries faster than chicken—pull it when the juices run clear from a small slit.
Tips
- Why it works
- Cut turkey into 4cm chunks so it cooks evenly without drying out; smaller pieces burn faster on the grill.
- Substitutions
- Use chicken thigh instead of turkey (same weight) or swap provence herbs for dried oregano (½ tsp, stronger flavor).
- Common mistakes
- Overcook until charred. Juices turn cloudy and the meat shrinks visibly; check at 14 minutes.
- Storing and reheating
- Eat fresh or within 2 days; reheat in a pan with 1 tsp oil for 3 minutes until steaming.
- Serve with
- Pair with grilled peppers and flatbread for a quick weeknight dinner or add to a platter for summer gatherings.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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