8 wooden skewers cut to fit your grill, or 7-8 inches (17 – 20 cm) long
2 lb (1 kg) boneless turkey thighs, skin removed and cut into cubes
½ cup (125 mL) extra virgin olive oil
Juice and zest of one lemon
2 cloves garlic, finely minced
1 Tbsp (15 mL) dried oregano
1 Tbsp (15 mL) red wine vinegar
½ tsp (2.5 mL) salt
½ tsp (2.5 mL) freshly ground pepper
3 large sweet bell peppers, preferably three different colours
1 Tbsp (15 mL) of extra virgin olive oil
Put turkey cubes, olive oil, lemon juice and zest, garlic, oregano, vinegar, salt and pepper into a zip lock freezer bag and combine well. Refrigerate for at least 30 minutes, but 2-3 hours is better.
Soak your wooden skewers in water while turkey is marinating, so they won’t burn when on the grill. Make sure they are the right size to fit your grill.
Seed and core peppers, and cut so that they will lay flat on the grill.
Heat a grill or grill pan (this recipe works well with an indoor grill/Panini press), or barbeque, to very hot, around 450oF (230oC). Grill peppers until they are blackened, and then put them into a bowl, covering with a plate or plastic wrap. Leave for about ten minutes to steam.
Remove turkey from the fridge and discard marinade. Thread marinated turkey thigh chunks onto soaked skewers, and put them onto the hot grill. Turn often to ensure even browning. Cooking time will depend on the temperature of your grill, approximately 10 minutes, or until turkey is cooked through.
While souvlaki is cooking, peel the blackened skin from the peppers and cut into strips. Put peppers into a bowl and toss with a tablespoon (15 mL) of extra virgin olive oil. Warm pitas right on the grill, or in the oven or microwave.
Serve souvlaki with warm pitas spread with tzatziki and roasted peppers.
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