Photo of Grilled roasted turkey and vegetable kabobs by WW

Grilled roasted turkey and vegetable kabobs

Total Time
33 min
20 min
13 min
These orange marmalade-Dijon mustard glazed kabobs are a delicious change of pace from the usual barbecue fare. Cut all of the sweet potatoes close to the same size so that they'll cook more evenly. This also is important for the red onion and green peppers. The combination of marmalade and mustard makes a tangy and sweet glaze. For best results, brush the glaze onto the kabobs during the last two minutes of cooking. You can repeat this right before removing from the grill. The glaze also tastes delicious with shrimp, pork or salmon. Serve the kabobs over rice or a salad, if desired.


Uncooked sweet potato

½ pound(s), dark orange, peeled, cut into 3/4- to 1-inch pieces


8 medium

Red onion

1 cup(s), sliced, cut into wedges, slices separated

Green bell pepper

1 medium, cut into 1-inch pieces

Olive oil

2 tsp

Table salt

½ tsp

Uncooked boneless skinless turkey breast

10 oz, cut into 1 inch pieces

Orange marmalade


Dijon mustard

1 Tbsp

Dried rosemary

1 tsp, crushed slightly


  1. Heat grill to medium heat. In a medium microwave-safe bowl, combine sweet potato pieces and enough water to cover potatoes. Cover with plastic wrap. Cook in microwave on HIGH heat for 2 to 2 1/2 minutes or until potatoes are slightly tender. Drain water. In a medium bowl, combine potatoes, mushrooms, red onion and green pepper. Drizzle with olive oil and salt; toss to coat.
  2. On eight 8-inch metal kabob skewers, thread turkey tenderloin pieces and vegetables alternatively.
  3. In a small bowl, combine marmalade, Dijon and rosemary; mix well. Set aside.
  4. Grill kabobs 6 to 8 minutes, turning occasionally, until meat is desired doneness and vegetables are tender. Brush kabobs with marmalade glaze. Grill 1 to 2 minutes more; turning once (making sure that turkey is cooked all the way through). Yields 2 kabobs per serving.


Serve with white or brown rice.