ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2020 IN PARTNERSHIP WITH
3 tablespoons extra-virgin
olive oil, plus more for
brushing and drizzling
1 pound small red-skinned
potatoes
Kosher salt and freshly
ground pepper
1½ pounds turkey fillets
1 lemon (½ sliced,
½ cut into wedges)
2 cloves garlic, smashed
2 sprigs oregano,
plus 1 teaspoon
chopped leaves
2 plum tomatoes,
halved lengthwise
⅓ cup crumbled
feta cheese
8 stuffed grape leaves
¾ cup hummus- Heat a grill to medium high.
Lightly brush the grates with
olive oil. Slice the potatoes
¼ to ½ inch thick and toss
with 2 tablespoons olive oil,
½ teaspoon salt and ¼ teaspoon
pepper. Spread on a sheet of
heavy-duty foil. Bring the ends
of the foil together and seal into
a flat packet. Grill, flipping the
packet halfway through, until the
potatoes are tender and lightly
browned, 15 to 20 minutes. - Meanwhile, put the turkey,
remaining 1 tablespoon olive oil,
lemon slices, garlic and oregano
sprigs in a resealable plastic bag.
Massage about 3 minutes.
3. Remove the turkey and
season with salt and pepper.
Grill, turning once, until cooked
through, 6 to 8 minutes. Brush
the tomato halves with olive oil
and grill, turning once, until
lightly charred, about 3 minutes.
4. Carefully open the foil packet
and toss the potatoes with the
chopped oregano; top with
the feta. Cut the tomatoes into
wedges and halve each turkey
fillet. Divide the potatoes,
tomatoes and turkey among
plates, along with the grape
leaves, hummus and lemon
wedges. Drizzle with olive oil.
Grilled Greek Turkey Platter
(aun£_.