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Rosemary Ranch Turkey Kabobs

Prep Time 30 mins
Cook Time 10 mins
Servings 4


  • ¼ cup olive oil
  • ½ cup ranch dressing
  • 3 tbsp Worcestershire sauce
  • 1 tbsp minced (fresh) rosemary
  • 2 tsp salt
  • 1 tsp lemon juice
  • 1 tsp white vinegar
  • ¼ tsp ground black pepper
  • 1 tsp sugar
  • 2 boneless, skinless turkey breasts
  • 1 variety of vegetables to skewer, anything from peppers, red onion, cherry tomatoes, mushrooms, etc.


  • In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place turkey in the bowl, and stir to coat with the marinade. Cover and refrigerate for at least 3 hours.
  • Preheat the grill for medium-high heat. Thread turkey and vegetables onto skewers and discard marinade.
  • Grill skewers for 10 to 12 minutes, or until the turkey is no longer pink in the center, and the juices run clear.