Quick Ground Turkey and Vegetable Skewers

Name: Quick Ground Turkey and Vegetable Skewers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) ground turkey (93% lean); 3 cloves (9 g) garlic, minced; ¼ cup (30 g) panko breadcrumbs; 1 (50 g) large egg; 2 tbsp (30 ml) olive oil; ¾ tsp (4½ g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; ½ tsp (1 g) smoked paprika; ½ tsp (1 g) ground cumin; 2 (450 g) medium zucchini, cut into ¾-inch (2 cm) rounds; 2 cups (300 g) cherry tomatoes; 1 (300 g) large red onion, cut into 1-inch (2.5 cm) pieces

From the MyKitchenBank Kitchen

Seasoned ground turkey patties molded onto skewers and threaded with summer vegetables, then broiled until the meat is cooked through and the vegetables are tender with caramelized edges. These skewers cook in under 15 minutes and are perfect for weeknight dinners, meal prep, or casual entertaining. Serve with your favorite sauce or over rice.

Prep: 15 min
Cook: 12 min
Wait: 5 min
Total: 32 min
Makes: 8 skewers (2 per person)

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Steps

Before you start

Soak 8 wooden skewers (10-inch / 25 cm) in water for at least 30 minutes to prevent burning
Position your oven rack 5–6 inches (12–15 cm) from the broiler heating element and preheat the broiler to high
Line a large rimmed baking sheet with foil for easy cleanup

1
Mix the turkey seasoning
- In a large mixing bowl, combine the ground turkey (1.5 lb / 680 g), minced garlic (3 cloves / 9 g), panko breadcrumbs (¼ cup / 30 g), egg (1 large / 50 g), olive oil (2 tbsp / 30 ml), kosher salt (¾ tsp / 4.5 g), black pepper (¼ tsp / 0.5 g), smoked paprika (½ tsp / 1 g), and ground cumin (½ tsp / 1 g).
- Mix gently with your hands until just combined—do not overwork the mixture or the skewers will be tough.
- The mixture should hold together when squeezed.
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Ready when: Mixture holds together when squeezed and shows no dry streaks of meat
Tip: Overworking the mixture makes the skewers dense and rubbery. Stop as soon as everything is evenly distributed.
2
Form turkey onto skewers
- Divide the turkey mixture into 8 equal portions (about 2.8 oz / 80 g each).
- Working with one portion at a time, wet your hands slightly, then mold the turkey around the top 5–6 inches (12–15 cm) of a soaked wooden skewer, forming an even, compact log shape about 1 inch (2.5 cm) thick.
- Place each formed skewer on the prepared baking sheet as you go.
- You should have 8 skewers ready to broil.
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Ready when: Turkey is molded securely onto each skewer in a compact, even log
Tip: Wet hands prevent the turkey from sticking; form the meat around the top of the skewer, leaving the lower handle clear to hold.
3
Assemble vegetable layers
- On the foil-lined baking sheet, thread the vegetables onto the skewers, starting just below the turkey log.
- Thread on vegetables in this order: one zucchini round (¾ inch / 2 cm thick), one cherry tomato, one red onion piece (1 inch / 2.5 cm), another zucchini round, another cherry tomato, another onion piece, and finish with a final zucchini round.
- Space vegetables loosely so they cook evenly.
- Brush all vegetables lightly with a bit of the remaining olive oil (about 1 tbsp / 15 ml total) and season with a pinch of salt and pepper.
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Ready when: All vegetables are threaded and lightly oiled; turkey logs are fully covered with vegetables where threaded
Tip: Loose spacing allows hot air to circulate around each vegetable; tight threading creates steam pockets and uneven cooking.
4
Broil the skewersOven 500°F / 260°C
- Place the baking sheet on the oven rack positioned 5–6 inches (12–15 cm) from the broiler element.
- Broil on high for 10–12 minutes, rotating the baking sheet halfway through (around the 6-minute mark) for even cooking.
- The turkey should reach 165°F (74°C) on an instant-read thermometer inserted into the thickest part of a turkey log (not touching the skewer).
- The vegetables should be tender with lightly charred edges.
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Ready when: Turkey reaches 165°F (74°C) internal temperature; zucchini and onion are fork-tender; cherry tomatoes are soft and lightly blistered
Tip: Rotate the pan halfway to ensure even browning on both sides. If the vegetables char too quickly, move the rack down 1 inch (2.5 cm) and extend cooking time slightly.
5
Rest before serving
- Remove the baking sheet from the broiler and let the skewers rest on the sheet for 3–5 minutes.
- This allows the juices in the turkey to redistribute, keeping the meat moist and tender.
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Ready when: Turkey is no longer steaming; handles are cool enough to hold safely
Tip: Resting is quick but makes a difference in texture. Don't skip this step.

Good to know

Tips

If you don't have wooden skewers, soak flat metal skewers (which conduct heat faster) for at least 15 minutes, or use stainless-steel skewers directly without soaking—they won't burn.
For even more color and flavor, brush the turkey logs lightly with a mixture of Dijon mustard and honey (1 tbsp each) after you thread on the vegetables, just before broiling.
Serve these with tzatziki, chimichurri, teriyaki sauce, or a simple squeeze of lemon for maximum impact.
To meal-prep, form the turkey onto skewers and thread the vegetables the night before. Cover tightly and refrigerate; broil straight from the fridge, adding 1–2 minutes to the cooking time.

Storage & reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes until warmed through, or cover loosely and microwave for 2–3 minutes. These skewers do not freeze well because the vegetables become mushy when thawed.

Substitutions

ground turkey (93% lean) → Ground chicken (93% lean). Use the same weight; cooking time and temperature remain the same.
medium zucchini → Yellow summer squash or bell peppers, cut into ¾-inch (2 cm) pieces. These vegetables have similar cooking times and will caramelize nicely under the broiler.
large red onion → White or yellow onion. Red onion is slightly sweeter, but other onions work equally well; use the same amount.
panko breadcrumbs → Plain breadcrumbs or crushed saltine crackers. Use the same amount. Panko adds extra crispness, but other breadcrumbs work fine.