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Grilled Apricot-and-Spice Turkey

Grilled Apricot-and-Spice Turkey

with Tabbouleh and Grilled Lemon Vinaigrette
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
620 kcal
Protein
: 
55g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Milk
  • Gluten
  • May contain traces of allergens
  • Milk
  • Mustard
  • Tree nuts
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • Wheat
  • Egg
  • Crustaceans
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

340 g

Turkey Breast Portions

½ cup

Bulgur Wheat

(Contains: Wheat May be present: Gluten)

2 unit(s)

Mini Cucumber

1 unit(s)

Tomato

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Lemon

1 unit(s)

Zucchini

7 g

Parsley

1 unit(s)

Greek Yogurt

(Contains: Milk)

8 g

Shawarma Spice Blend

(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

2 unit(s)

Garlic, cloves

2 tbsp

Apricot Spread

(May be present: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Calories620 kcal
Fat15 g
Saturated Fat3 g
Carbohydrate69 g
Sugar20 g
Dietary Fiber10 g
Protein55 g
Cholesterol100 mg
Sodium510 mg
Potassium1600 mg
Calcium150 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook bulgur
1
  • Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F). Wash and dry all produce.
  • To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
  • Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
Prep veggies
2
  • While bulgur cooks, halve zucchini lengthwise.
  • Core, then quarter pepper.
  • To a plate, add zucchini, peppers, half the Shawarma Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
  • Halve lemon, removing any seeds.
  • Quarter cucumber lenthwise, then cut into 1/4-inch quarter moons.
  • Cut tomato into 1/4-inch pieces.
  • Peel, then mince or grate garlic.
  • Roughly chop parsley.
Marinate veggies and make yogurt sauce
3
  • To a large bowl, add cucumbers, tomatoes, half the garlic, half the parsley, half the apricot spread and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
  • To a small bowl, add yogurt, remaining garlic and 1 tbsp (2 tbsp) water. Season with salt and pepper. Stir to combine.
Prep turkey
4
  • Pat turkey dry with paper towels.
  • Halve turkey by carefully slicing into the centre of turkey breast, parallel to the cutting board.
  • Season turkey with salt, pepper and remaining Shawarma Spice Blend. Drizzle 1/2 tbsp (1 tbsp) oil over top. Flip to coat.
  • Head out to the grill with turkey, veggies and lemon.
Grill turkey, veggies and lemon
5
  • To one side of the grill, add zucchini, peppers and lemon halves, cut-side down. Close lid and grill for 2-3 min for the lemon and 4-6 min for the veggies, until lemon is lightly charred and veggies are tender-crisp.
  • Add turkey to other side of the grill. Close lid and grill for 2-3 min, until lightly charred. Flip turkey, then spoon remaining apricot spread over top. Close lid and grill 2-3 min, until turkey is cooked through.**
Finish and serve
6
  • Fluff bulgur with a fork.
  • Into the bowl with cucumber-tomato mixture, squeeze half the grilled lemon. Stir in bulgur.
  • Thinly slice turkey, if you like.
  • Divide turkey, tabbouleh and veggies between plates.
  • Sprinkle remaining parsley over top.
  • Serve yogurt sauce and remaining grilled lemon alongside.

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