Greek meze with turkey and grilled vegetables
Votes: 3
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 560, total fat 23 G., saturated fats 5 G., proteins 50 G., carbohydrates 38 G., fiber 6 G., cholesterol 119 mg, sodium 1081 mg, sugar 5 G.
Calories 560, total fat 23 G., saturated fats 5 G., proteins 50 G., carbohydrates 38 G., fiber 6 G., cholesterol 119 mg, sodium 1081 mg, sugar 5 G.
Prepare a quick and delicious dinner in the Greek meze style. Instead of sharing a plate, each appetizer is individually portioned and harmoniously complements one another, ensuring each serving includes vegetables, meat, and sauce. Everything is cooked quickly on the grill. Sliced potatoes are fried in a foil packet. Turkey breast cutlets and tomatoes are grilled right on the grill. They're ready in just a few minutes. Top each plate with dolma, crumbled feta, and hummus, and enjoy a light and delicious Mediterranean-style lunch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 turkey chops (about 0.6 kg)
- 3 tbsp. l. olive oil
- 0.5 kg small red potatoes
- 1 lemon (half thinly sliced, half cut into wedges)
- 2 cloves garlic, crushed
- 2 sprigs of oregano
- 2 plum tomatoes, halved lengthwise
- 1/3 cup crumbled feta
- 8 pcs. dolma
- 3/4 cup hummus
We recommend
Recipes with similar ingredients: dolma (dolmades), hummus, feta cheese, plum tomatoes, turkey, red potatoes, oregano
Cooking the dish according to the recipe:
- Preheat the grill to medium-high heat. Lightly brush the grates with olive oil. Slice the potatoes into 1/4-1/2 inch thick slices and toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Place on a sheet of heavy-duty foil. Gather the ends of the foil together and seal into a flat package. Grill, turning the package halfway through, until the potatoes are tender and lightly browned, 15 to 20 minutes.
- Meanwhile, place the turkey, the remaining 1 tablespoon olive oil, lemon slices, garlic, and oregano sprigs in a large zip-lock plastic bag. Toss the meat with the marinade thoroughly, about 3 minutes. Remove the turkey and sprinkle with salt and black pepper. Grill, turning once, until cooked through, 6-8 minutes. Brush the tomato halves with olive oil and grill, turning once, until lightly charred, about 3 minutes.
- Carefully open the foil packet and toss the potatoes with chopped oregano; top with feta. Slice the tomatoes into wedges and halve each turkey cutlet. Divide the potatoes, tomatoes, and turkey among plates, along with the dolma. hummus and lemon wedges. Drizzle with olive oil.
Categories:
Similar recipes
