These Turkey Fajita Kabobs are healthy, easy, and full of flavor! Just a few minutes of prep, and a few minutes on the grill, and you’re all done!

You all, I’m sorry for what I’m about to dump on you. I try hard not to complain. I love my life and I try everyday to practice gratitude. I’m mostly successful at this. But the past month has just been…. tough. Most of you know that I work full-time, managing a recycling company here in Kansas City. I love my job, and I have a great team. I legitimately have fun at work (most days)! But, the last month has been tough.

In addition to a lot of work stress, my son has been sick and I’ve been sick. My cat is in renal failure and I’ve spent way too much time and money at the vet trying to help him live his last days or years comfortably. And, my husband has been traveling for work every single week. That puts everything all things kiddo and house related on me, in a time where my day job has been spilling over into the nights and weekends. And, I have been working so hard that I still don’t feel 100% from when I was sick weeks ago!

As I like to say, “I’m a donkey on the edge” right now! I know that this is just a phase, and it will all settle down, but I’m just pooped. And, single parents? You’re my absolute heroes. This is a whole ‘nother level of fatigue. Way beyond being a working parent, which feels hard enough.

Because of this schedule, my eating has really gone downhill. Takeout, leftover takeout, random things in the fridge, or no food at all. And I’m starting to feel it. You know that sluggish, tired feeling you get when you’ve been going to hard and not eating great? I’ve got it right now, bad!

This Sunday night, I finally sat on the couch around 9pm and decided I needed to get back on track with meals at the house. I set an order for grocery delivery after work (what a lifesaver!) and planned out 4 meals that are basically no prep and no fuss for the week.

On the list? My favorite Asian Chicken Rice Bowls, this Barbecued Turkey Meatloaf,  and my favorite Crispy Shrimp Tacos. Also on the menu? These EASY Turkey Fajita Kabobs that have just a few minutes of prep, and a few minutes of cooking! I served them with tortillas and some microwavable rice, salsa and lime wedges, and called it good!

These Turkey Fajita Kabobs are made that much easier by a new product from HoneySuckle White, Seasoned Turkey Breast Strips for Fajitas! These turkey breast strips are pre-marinated and seasoned, eliminating a big step in meal preparation! They’re wonderful sauteed in the skillet as traditional fajitas, but I chose to take a different angle. It’s been so beautiful outside, and we love to grill! I threaded these pre-cut, pre-seasoned strips onto skewers along with peppers and onions. It just takes a few minute total on the grill to cook these Turkey Fajita Kabobs!

Turkey Fajita Kabobs Recipe

Turkey Fajita Kabobs


  • 1 pound Honeysuckle White®’s Seasoned Turkey Breast Strips for Fajitas
  • 2 tablespoons vegetable oil
  • 1 large red bell pepper, membrane and seeds removed, cut into 1 inch pieces
  • 1 large green bell pepper, membrane and seeds removed, cut into 1 inch pieces
  • 1 large red onion, peeled and cut into 1'' segments

For serving (optional)

  • fresh cilantro
  • lime wedges
  • salsa
  • sour cream
  • guacamole
  • tortillas


  1. Heat grill to medium high heat.
  2. Thread bell peppers, onions and turkey breast strips onto skewers, alternating the meat and vegetables. For smaller cut pieces of turkey, thread one end of the meat, make a loop, and thread the other end to double it up.
  3. Oil the grill grates with vegetable oil before placing skewers on grill.
  4. Grill the kabobs for 2-3 minutes per side, covering while cooking.
  5. Remove and serve with lime and cilantro, and optional garnishments above.


  • If you cannot find these pre-seasoned turkey breast strips, buy a pound of Honeysuckle White Turkey Breast Cutlets. Cut into small pieces, and throw in a Ziploc bag. Add the juice of one lime, 2 tbsp fajita seasoning mix, and 2 tbsp vegetable oil, then mix to coat. Allow to marinate for at least 30 minutes, up to overnight, in the refrigerator.

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This recipe and conversation is sponsored by Honeysuckle White. All opinions remain mine alone. Thank you for supporting the brands I love, that make this blog possible, and mealtime easier!