Make a quick and delicious Greek Mesa style dinner. Only instead of one common plate, all snacks are laid out portionwise and harmoniously complement each other so that in each serving vegetables, meat and sauce. Everything is cooked very quickly on the grill. Potatoes, sliced, fried in a package of foil. Chops out turkey breasts and tomatoes are fried directly on the grill. Just a few minutes and they are ready. Top each plate with dolma crumbled feta and hummus and enjoy a light and very tasty lunch in Mediterranean style. Nutrition value per serving: (total 4) Calories 560, total fat 23 g, saturated fat g, proteins 50 g, carbohydrates 38 g., fiber G., cholesterol mg., sodium mg., sugar g. 
Time: 35 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 turkey chops (approx. 0.6 kg.)
- 3 tbsp. l olive oil
- 0.5 kg small red potatoes
- 1 lemon (half sliced in thin slices, half sliced)
- 2 cloves of garlic, crushed
- 2 sprigs of oregano
- 2 plum-shaped tomatoes, cut lengthwise in half
- 1/3 Art. crumbled feta
- 8 pcs dolma
- 3/4 Art. hummus
Recipes with similar ingredients: dolma (dolmades), hummus, cheese feta, plum tomatoes, turkey, red potatoes, oregano
Recipe preparation:
- Preheat the grill to moderate heat. Lightly grease the grill. olive oil. Cut potatoes into slices from 0.5-1 thick see and mix with 2 tbsp. l olive oil, 0.5 tsp salt and 1/4 hours l black pepper. Lay on a sheet of heavy-duty foil. Collect the ends of the foil together and seal in a flat bundle. Fry turning the bundle in the middle of cooking until the potatoes It will become soft and slightly browned, 15-20 minutes.
- Meanwhile, put the turkey remaining 1 tbsp. l olive butter, lemon slices, garlic and sprigs of oregano in a large plastic bag with ziplock. Mix meat thoroughly with marinade, about 3 minutes. Take out the turkey and sprinkle with salt and black pepper. Grill, turning over once, until cooked, 6-8 minutes. Lubricate the tomato halves with olive oil and fry on the grill, turning over once, until they are slightly charred, about 3 minutes.
- Carefully open the foil packet and mix the potatoes with chopped oregano; put feta on top. Slice the tomatoes into slices and cut in half each turkey chop. Lay out potatoes, tomatoes and turkey on plates, along with dolma, hummus and slices of lemon. Drizzle with olive oil.
