Lunch: Chipotle Turkey Kebabs with Shiitake Mushrooms and Peppers

Recipe by Marcia Kiesel Try a fresh-take on a classic summertime kebab.

Ingredients

2 large chipotle chiles in adobo
1 tbsp. adobo sauce
2 tsp. Dijon mustard
1 tbsp. vegetable oil
1 tsp. vegetable oil
1 1/4 lb. boneless turkey breast
2 orange bell peppers
20 shiitake mushrooms
16 fresh bay leaves (optional)
1 tsp. kosher salt
1/2 tsp. ground black pepper

Instructions

Soak 8 (8-inch) wooden skewers in water 15 to 30 minutes. (You can also use metal skewers.) In a large bowl, combine chipotles and adobo sauce, shallots, mustard, and 1 teaspoon oil. Add turkey pieces and coat well. Cover and refrigerate 3 hours.
Preheat grill to medium-high heat. Thread turkey pieces, bell peppers, mushrooms, and bay leaves (if using) onto skewers, alternating among them. Drizzle kebabs with remaining 1 tablespoon oil and season with salt and pepper. Grill kebabs until marks appear, about 8 minutes. Continue grilling, turning, until turkey is cooked and vegetables are just tender, about 8 minutes more. Transfer to plates and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

Share Chipotle Turkey Kebabs with Shiitake Mushrooms and Peppers

Amount Per ONE Serving
Calories 0 kcal
Fat 0 g
Carbohydrate 0 g
Protein 0 g

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