High-Protein Turkey and Vegetable Kebabs

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.

In a large mixing bowl, combine 2 tablespoons of olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the marinade.

Add the cubed turkey breast, bell pepper chunks, zucchini slices, and red onion chunks to the bowl with the marinade. Toss well to ensure all ingredients are evenly coated. Let marinate for 15 minutes at room temperature.

Thread the marinated turkey and vegetables alternately onto the skewers, packing them snugly but not tightly together.

Preheat a grill or grill pan over medium-high heat and brush it lightly with the remaining 1 tablespoon of olive oil.

Place the kebabs on the hot grill. Cook for 12 to 15 minutes, turning occasionally, until the turkey is cooked through (internal temperature reaches 74°C / 165°F) and the vegetables have pleasant char marks.

Remove the kebabs from the grill and let them rest for 3 minutes.

Serve the warm turkey and vegetable kebabs over a bed of cooked brown rice.