Sanpete County Grilled Turkey Kabobs
Use chicken or turkey for Sanpete County Grilled Turkey Kabobs that are flavored with soy sauce, sesame oil, horseradish, garlic, and lemon-lime soda!
I need to start out this recipe for Sanpete County Grilled Turkey Kabobs with a confession. For years I’ve been updating older recipes from the archives and sometimes I improve the recipe a bit, but if I make changes I’ll normally link to the old printer-friendly page with the original version. But when I recently made this recipe to update it, I discovered that the recipe on my site was missing a key ingredient. UGH.
How I hate making a mistake like that! And my site has gone through so many changes since the recipe was first posted that I’m not sure how long it’s been wrong. Luckily I haven’t gotten any complaints, but my apologies!
Hopefully I can redeem myself with this new-and-improved version that I’ve researched and tested thoroughly! The word Sanpete in the title refers to Sanpete County, which is the turkey capital of Utah, and I consulted my sister Val who’s from Sanpete County and has made this for many years. Val reminded me that she always uses the tasty marinade on turkey breast, and after I updated my recipe and tested it on turkey it was so good that I decided that’s the version I’d share with you! Of course you can also make this with chicken breasts if you prefer.
What makes this turkey or chicken marinade unusual is the addition of horseradish and sugar-free lemon-lime soda, which combines with the other ingredients to give great flavor and a slightly-spicy kick. Sanpete County Grilled Turkey is pretty well-known in Utah and when I was researching I found that some cooks don’t add much horseradish, but my version has a generous amount. I also use a little sesame oil for plenty of Asian flavor notes.
Kara and I tested this a couple of times to make sure the new version will be a WOW for you, and we loved these kabobs! I hope you’ll try it on boneless turkey breast if you want to switch up your grilling options!
How to Make Sanpete County Grilled Turkey (or chicken) Kabobs:
(Scroll down for complete recipe with nutritional information.)
- Trim poultry as needed and cut turkey breast or chicken breast into large cubes.
- I use Diet 7-Up; any diet lemon-lime soda will work (or use regular soda if you don’t care about carbs.) You’ll have half a can of soda to drink while you work!
- Whisk together diet lemon-lime soda, soy sauce or Gluten-Free Soy Sauce (affiliate link), Peanut Oil (affiliate link) or other vegetable oil, sesame oil (affiliate link), ground horseradish (affiliate link), garlic powder, and coarse-ground black pepper.
- Let turkey or chicken pieces marinate at least 8 hours in the refrigerator. (Or longer.)
- When you’re ready to cook, drain turkey or chicken in a colander placed in the sink.
- Thread the pieces onto six skewers, or just make four larger kabobs if that’s how many skewers you have.
- Rub the grill with olive oil or spray with grill spray, then preheat to medium high heat while skewers come to room temperature.
- If you want grill marks turn kabobs several times, lifting to check and turning when you see marks appearing on one side.
- Total cooking time will be about 15 minutes.
- For best results I recommend using an Instant Read Meat Thermometer (affiliate link) and cook until the poultry reaches a temperature of 165F/75C.
- I’d make six kabobs because the leftovers are great added to stir-fried veggies, eaten in pita bread, or served over salad!
Make it a Meal:
More Grilled Turkey or Chicken:
Weekend Food Prep:
Leftovers are great from this recipe, so it has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
If you prefer to use chicken, use six boneless, skinless chicken breasts. I used half a can of Diet 7-Up, but any lemon-lime soda will work. Use Gluten-Free Soy Sauce (affiliate link) for the recipe if needed. I like the flavor from Peanut Oil (affiliate link) for this recipe, but other vegetable oil will also be fine. If you're a big horseradish fan like me, start with 2 T horseradish, whisk the marinade ingredients together, and taste it on a spoon before you add more horseradish. I found a version of this recipe years ago in the Salt Lake Tribune and updated the recipe with assistance from my sister Val, who's a proud Sanpete County resident! Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Serving Size: 1
Amount Per Serving: Calories: 371Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 121mgSodium: 1341mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 48g
If you prefer to use chicken, use six boneless, skinless chicken breasts. I used half a can of Diet 7-Up, but any lemon-lime soda will work. Use Gluten-Free Soy Sauce (affiliate link) for the recipe if needed. I like the flavor from Peanut Oil (affiliate link) for this recipe, but other vegetable oil will also be fine. If you're a big horseradish fan like me, start with 2 T horseradish, whisk the marinade ingredients together, and taste it on a spoon before you add more horseradish.
I found a version of this recipe years ago in the Salt Lake Tribune and updated the recipe with assistance from my sister Val, who's a proud Sanpete County resident!
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as it’s made with diet soda, this recipe is perfect for any phase of the original South Beach Diet or other types of low-carb diet plans.
Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted August 2006, adapted from a recipe I found in The Salt Lake Tribune. The recipe was updated and improved in July 2020. At that time I found an error in the original version, so this new recipe has been thoroughly researched and tested, with much consulting with and advice from from my sister Val, who lives in Sanpete County!