Grilled Greek Turkey
with Bulgur Salad
Greek pesto and zesty Lemon-Pepper Seasoning make a bold and flavourful marinade for tender turkey. Want even more flavour? Marinate in the morning and refrigerate until you're ready to grill! A classic chopped salad of cucumber, tomato, grilled red onion and briny feta make a special summer side
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
½ cup
Bulgur Wheat
(Contains: Wheat, Gluten)
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
¼ cup
Greek Pesto
(May contain traces of: Soy, Sulphites, Milk)
1 unit(s)
Lemon
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
½ unit(s)
Red Onion
1 tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Wheat, Mustard, Sesame, Sulphites, Soy, Tree nuts, Milk, Peanuts, Triticale)
1 tbsp
Lemon-Pepper Seasoning
(May contain traces of: Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)
28 g
Baby Spinach
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Combine Greek pesto and Lemon-Pepper Seasoning in a shallow dish.
- Pat turkey dry with paper towels, then, if applicable, cut turkey so you have 2 (4) equal pieces on a separate cutting board. Add to marinade and toss to coat. Cover and set aside until ready to grill. (TIP: Got some extra time? Marinate the turkey in the fridge for a few hours to get some extra flavour!)
- Meanwhile, add 2/3 cup (1 cup) water, stock powder and 1 tbsp (2 tbsp) oil to a medium pot. (TIP: We love using olive oil in this recipe!) Cover and bring to a boil over high heat.
- Once boiling, stir in bulgur until water returns to a boil. Cover and remove from heat.
- Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
- Cut cucumber into 1/2-inch pieces.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Peel, then cut half the onion (whole onion for 4 ppl) into ½-inch rounds (keeping rings together).
- Add onions to a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper.
- Cut tomato into 1/2-inch pieces.
- If desired, roughly chop spinach.
- Gather turkey, onions, a clean plate and tools on a platter, then head out to grill!.
- Add onions to one side of grill. Close lid and grill, flipping once, until tender, 5-7 min per side. Return to same plate.
- Add turkey to other side of the grill. Leave marinade behind in dish. Close lid and grill until cooked through, 6-8 min per side.** (TIP: Brush turkey with some marinade throughout grilling, if desired.)
- Transfer turkey to clean plate. Discard any remaining marinade.
- Cut grilled onions into bite-sized pieces.
- Combine lemon juice, lemon zest, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in a medium bowl.
- Add grilled onions, cucumbers and tomatoes.
- Fluff bulgur with a fork.
- Add bulgur and spinach to large bowl with salad. Season with salt and pepper, to taste, then toss to combine.
- Thinly slice turkey.
- Divide bulgur salad between bowls.
- Top with turkey.
- Sprinkle feta over top.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get turkey breast portions, if applicable, cut turkey so you have 2 (4) equal pieces on a separate cutting board. Cook them in the same way the recipe instructs you to cook the chicken breasts.**
