You’ll love how the bold, smoky heat of chipotle meets the fresh, sweet flavor of orange in these tender, juicy Grilled Chipotle Orange Turkey Kabobs. This recipe is the perfect example of turkey’s ability to take on big flavor!
I like to keep my family on their toes, always switching up our grilled kabobs. And these Grilled Chipotle Orange Turkey Kabobs have been a longtime favorite, in regular rotation. I use turkey breast tenderloin and layer on bold, rich flavors with a spiced orange marmalade mixture, using half as a marinade and the rest as a finishing glaze. This layering method builds flavor. It just works. Another great grilled turkey kabobs recipe for you: my Grilled Margarita Turkey Kabobs!
Why Turkey Is the New Kabob
Ever since I visited the Peterson family turkey farm and their Ferndale Market, I’ve had a much greater appreciation for turkey on our table. It’s packed with lean protein and is super versatile, able to take on many different flavors. These grilled kabobs are the perfect example, with gorgeous savory-sweet flavors infused into the turkey.
WHAT YOU CAN EXPECT:
- Grilled orange is a revelation. The thin orange slices soften and char on the grill, adding a layer of smoky, juicy texture and flavor to the tender grilled turkey. I’ve learned to grill extra orange pieces because our daughters love them so much. Another fun grilled fruit surprise appears in my Chicken Kabobs with Grapes!
- Feels like a treat. Other than ground turkey in recipes like Ground Turkey Burgers, it’s easy to overlook turkey for an everyday kind of meal. So when I do make these turkey kabobs, they feel kind of special.
- Sweet, smoky, savory, and spicy. Four S’s that mean these turkey kabobs bring BIG flavor to the table. Turkey is often cooked with aromatics and herbs, and paired with savory gravy, but this recipe with its sweet and spicy glaze offers some real pizzazz!
What You’ll Need
Many of the ingredients you’ll need for these turkey kabobs are pantry staples. Scroll down to the printable recipe card to find the exact ingredient quantities and full recipe instructions.
- Orange marmalade – This sticky fruit preserve is the base for a mixture that is used for both marinating and glazing the turkey. Marmalade is sweet, but it also has a hint of bitterness from the rind that adds complexity.
- Olive oil – Or another oil you like to use for cooking.
- Seasonings – Chipotle powder, ground cumin, and cinnamon add earthy warmth, smokiness, and heat. Kosher salt and black pepper are always essential for seasoning.
- Turkey breast tenderloin – If these haven’t been a part of your weeknight dinner plans, they will be after making this recipe. Sometimes they’re sold in a marinade or smoked, but look for plain ones for this recipe.
- Red onion – As these cook on the grill, they infuse the turkey with flavor and they soften and get crispy on the edges.
- Navel oranges – Some for threading onto the skewers and some for grilling directly on the grates.
How to Make Grilled Chipotle Orange Turkey Kabobs
Let’s get started! There’s no need to marinate the turkey for an extended time, so prep time is minimal.
- Make the marinade/glaze. Whisk the marmalade, 2 tablespoons of olive oil, and seasonings in a bowl. Remove half of this mixture to a small bowl and reserve to use as a finishing glaze on the grill. Add the turkey to what remains, folding to coat it evenly.
- Coat onion with oil. Add the onion to a bowl and drizzle with the remaining olive oil. Fold to coat evenly.
- Thread the kabobs. Add the turkey, onion, and orange slices to the skewers, alternating between each and folding the orange slices in half. Season the kabobs with salt and pepper.
- Prepare. Preheat your grill to medium/medium-high, then clean and oil the grates.
- Grill. Set the kabobs on the grill and place the orange halves on the grates with the cut-side down. Grill the orange halves until they’re charred, then transfer to a platter. Flip the kabobs as they cook, brushing with the reserved marinade, and grill until they reach 145ºF on an instant read thermometer.
- Serve. Arrange the turkey kabobs on a serving platter with the orange halves. Rest for a few minutes, then serve.
Brenda’s Recipe Tips, Plus Variations to Try
There are a number of ways you can make this recipe your own. I also have a few tips to help you make sure your turkey kabobs turn out perfect.
- Cut the orange slices thin. If the slices are too thick, they’ll likely want to crack rather than bend when you fold them to thread onto the skewers.
- Be prepared if they stick to the grill. The sugars in the marmalade can cause the kabobs to stick to the grill grates. If this happens, a thin metal spatula (like a fish spatula) can come in handy. Slide it under the kabobs to loosen them before flipping.
- Play with the fruit flavors. At the height of summer, try peach preserves instead of marmalade and slices of fresh peach instead of orange. Apricot jam is also delicious with chipotle and orange too, so you can swap the jam in for the marmalade, but keep the oranges.
- Make tacos. How fun would that be?! Grill some corn tortillas until they’re pliable and lightly charred, then serve the tortillas with the kabobs. Unthread the turkey, orange, and onion, fold them into the tortillas, and add some fresh cilantro or Jalapeño Coleslaw.
More Serving Suggestions for These Turkey Kabobs
Rice is a classic kabob pairing; here, I served them with hearty brown rice, but white rice or basmati would both work well too, as would Cilantro Lime Rice. Make it a Tex-Mex inspired meal by adding a scoop of cooked black beans or pinto beans.
For a lighter option, serve your grilled chipotle orange turkey kabobs over a bed of greens, or go all out and serve them alongside Mexican Corn Salad.
How to Store and Reheat Leftovers
- Refrigerator: Because they take different amounts of time to reheat, I usually unthread the meat, onions, and oranges from the skewers and refrigerate the turkey in one container and the oranges and onions in a second. They’ll keep for 3 to 4 days in the fridge.
- Freezer: I’m not a huge fan of freezing this type of recipe, but I know sometimes you just can’t get to those leftovers in time, in which case, you can pop them in the freezer in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator before serving.
- To reheat: Warm the turkey in a nonstick skillet coated with cooking spray and set over medium heat. When it’s almost heated through, toss in the onions and oranges. Otherwise, reheat the turkey and onions/oranges separately in the microwave.
More Skewer and Kabob Recipes
Grilled Chipotle Orange Turkey Kabobs
Yield: 6 servings
Bold, smoky chipotle meets the fresh, sweet flavor of orange in these easy kabobs!
Print
Ingredients
- ½ cup orange marmalade
- 2½ tablespoons olive oil, divided
- ⅛ teaspoon chipotle powder
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ½ teaspoon Morton kosher salt, plus a bit more for sprinkling over assembled kabobs
- ⅛ teaspoon black pepper, plus a bit more for sprinkling over assembled kabobs
- 1½ pounds turkey breast tenderloin, cut into 1" to 1¼" pieces
- 1 medium red onion, layers separated, cut into 1" to 1¼" pieces
- 2 medium navel oranges, cut into 3/16"-thick rounds, and then cut the rounds in half
- 2 medium navel oranges, cut in half
Instructions
- In a medium bowl, combine orange marmalade, 2 tablespoons of the olive oil, chipotle powder, cumin, cinnamon, salt, and pepper. Remove roughly half of this orange marinade/glaze to a separate small bowl and reserve for brushing over skewers while on the grill. Add turkey pieces to the remaining orange marinade/glaze in the medium bowl and fold to coat evenly.
- Add onion pieces to a small bowl and drizzle with remaining ½ tablespoon of olive oil. Fold to coat evenly.
- Add turkey, onion, and thin orange slices to skewers, alternating between each one. When adding the orange slices, fold each half-round in half, sandwiching it between the other pieces (see my photos). Sprinkle assembled kabobs with salt and black pepper, to taste.
- Heat grill to medium to medium-high heat, about 425° F. Make sure grates are scrubbed clean and then oiled (see Notes).
- Place orange halves cut-side down and turkey kabobs on hot grill grates and cook for 4 to 5 minutes, or until distinct charred marks form. Remove orange halves to a serving platter. Flip kabobs over, brush half of the reserved orange marinade/glaze over the top of each kabob, and cook for another 4 to 5 minutes. Flip one more time, brush on the remaining orange marinade/glaze, and grill until turkey is cooked through, to 145°F. Total cook time will vary, more or less, depending on size of turkey pieces and actual grill temperature.
- Remove kabobs to the serving platter, along with the grilled orange halves for squeezing over the kabobs as desired. Let kabobs rest a few minutes, then serve while still hot.
Notes
To oil grill grates: Add some cooking oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.
Keep a thin metal spatula/turner on hand while grilling: The marmalade can cause the kabobs to want to stick – if this is an issue, use a thin metal turner to gently release the kabobs from the grates before flipping, to avoid tearing the kabobs.
Nutrition Information:
Serving: 1 Calories: 340kcal Carbohydrates: 17g Protein: 38g Fat: 13g Saturated Fat: 3g Polyunsaturated Fat: 9g Cholesterol: 103mg Sodium: 240mg Fiber: 2g Sugar: 13g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
This post was originally published in 2017, then updated in 2026.
These look and sound amazing!
You always make the most beautiful kabobs!!
I haven’t had kebabs in age! I definitely want to try these.
These look and sound amazing, Brenda!
WOW, these are a must-make this summer!!
These are so beautiful and sound so packed with flavor!!
Kebabs are such a fun summer recipe! I bet these have great flavor.
Grilled pineapple is one of the best things in the world so grilled orange seems like a natural and delicious progression – you’re genius for thinking of it. These kebabs look like killer summer fare!
I absolutely don’t eat enough turkey. Such a great recipe to remedy that. Thanks Brenda!
Make sure to grill some extra orange – we fight over those!! {Thanks, Heidi!}
I have never thought to “kebab” turkey – only chicken! This is BRILLIANT and I can’t wait to try it!
I’m pretty sure you’re going to love it, Taylor!!
SO flavorful and yummy!!! Perfect for Memorial Day weekend AND for grilling all summer long!!
You can bet we’ll be serving them until the snow falls!
I love the combo of turkey and orange. And the kebabs are so colorful. Like your Dad says, you eat your food with your eyes first.
Thanks, Mom. Both of you would like these kebabs, I just know it! xo
How have I never tried a turkey kebab?? We do chicken ones all the time, so I’m always looking for fresh new ideas. This sounds perfect!
I know. RIGHT?!! Thanks, Erin!
hey girl- this looks so yummy!
Thanks Shawnna! :)