No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mozzarella-Stuffed Turkey and Tomato Kebabs

This lively combination of flavors, colors, and textures is just as fun to make as it is to eat.

  • servings: 4
Photography: Petrina Tinslay


  • 1 pound turkey breast cutlets
  • 1/4 pound fresh mozzarella
  • 3 shallots
  • 1 bunch basil leaves
  • 1 pint cherry tomatoes
  • Coarse salt and ground pepper
  • 1/2 cup Italian dressing

Cook's Note

No grill? Broil on second highest rack using metal skewers. Cooking times are the same.


  1. Step 1

    Cut turkey breast cutlets into 12 3-inch squares. Tear mozzarella into 12 small strips. Peel and quarter shallots. Working on a cutting board, use 2 overlapping basil leaves to enclose a cheese strip and place on a piece of turkey. Roll turkey around filling and thread onto an 8-inch skewer to hold the roll-up closed. Follow with 1 shallot wedge and 1 cherry tomato. Add 2 more roll-ups to skewer, alternating with shallot and tomato. Repeat to make 3 more kebabs.

  2. Step 2

    Heat a grill to medium-high. Clean and lightly oil hot grill. Season kebabs with salt and pepper and grill, turning and brushing with Italian dressing occasionally, until turkey is cooked through and cheese is melted, 10 to 12 minutes.

Everyday Food, June 2011

Reviews (2)

  • 22 Jan, 2012

    This was a huge hit for my family. My husband requests it regularly. And it was so easy.

  • 24 Sep, 2011

    Quick and easy summertime meal! I served with simple side salad - it was a fresh and flavorful meal. One I'll definately be adding to my list of summertime favs.