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Dinner recipe · from the recipe book

Lemon Pepper Turkey Skewers with Chile-Lime Roots

Juicy lemon-pepper turkey skewers with a cumin-chile kick sit over tender, caramelized sweet potato, carrot and red onion, finished with cool lime crema, cilantro and queso fresco.

Lemon Pepper Turkey Skewers with Chile-Lime Roots

Ingredients

  • 1½ lb680 gTurkey breast, boneless skinlesscut into 1 1/4-inch cubes
  • 3½ medium450 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 4 medium240 gCarrotscut into 1/2-inch coins
  • 1½ medium160 gRed onioncut into 1-inch wedges
  • 1 medium119 gGreen bell peppercut into 1-inch pieces
  • 2½ tbsp36 gOlive oil
  • 2 tbsp30 gLemon juice
  • 2 tsp4 gLemon zest
  • 1¾ tsp4 gBlack peppercoarsely ground
  • 2 tsp4 gGround cumin
  • 1½ tsp4 gChili powder
  • 3 cloves9 gGarlicminced
  • ¾ tsp5 gSalt
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ½ lime, juiced22 gLime juice
  • ½ cup crumbled60 gQueso frescocrumbled
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. If using wooden skewers, soak 8 of them in water for 30 minutes. Preheat the oven to 425°F (220°C) and line a large sheet pan with foil.
  2. Make the marinade: in a large bowl, whisk half of the olive oil with the lemon juice, lemon zest, black pepper, garlic, half of the cumin and 3 g of the salt. Add the turkey breast, toss to coat and let it sit while the vegetables start.
  3. In another bowl, toss the sweet potato and carrot with the remaining half of the olive oil, the chili powder, the remaining half of the cumin and 1 g of the salt. Spread on the sheet pan and roast for 15 minutes.
  4. Meanwhile, thread the marinated turkey onto the skewers, alternating with the red onion and green bell pepper.
  5. Push the root vegetables to the edges, lay the skewers in the center and roast 15 to 18 minutes, turning the skewers once, until the turkey reaches 165°F (74°C) and the roots are tender and browned.
  6. While it roasts, make the lime crema: stir the Greek yogurt with the lime juice and the remaining 1 g of salt.
  7. Serve the skewers over the roasted roots, drizzled with the lime crema and topped with the queso fresco and cilantro.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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