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Mozzarella-Stuffed Turkey and Tomato Kebabs

With Italian-inspired flavors of tomatoes and mozzarella, these lively combinations of tastes, colors, and textures is just as fun to make as it is to eat.

  • Servings: 4

Photography: Petrina Tinslay

Source: Everyday Food, June 2011


  • 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


  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. 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.

Cook's Notes

No grill? Broil on second highest rack using metal skewers. Cooking times are the same. You can make them ahead, by threading them, then cover with plastic wrap and refrigerate, up to 8 hours.

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