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Mediterranean Turkey Steaks Marinade
Servings: 7
Meal Type: Dinner, Entree
Chef: Christian Sieck, Chef de Cuisine
Restaurant: Enotria Café and Wine Bar
Location: Sacramento, CA
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| Amount |
Measure |
Ingredients |
Preparation |
| 2 |
Tablespoons |
fresh lemon juice |
|
| 1 |
Cup |
olive oil |
|
| 1/2 |
Cup |
garlic |
chopped |
| 1 |
Cup |
sweet white wine |
|
| |
To Taste |
salt and pepper |
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| |
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For the Turkey Steaks: |
|
| 1 |
8 ounce |
TURKEY BREAST |
boneless, skinless |
| |
To Taste |
salt and pepper |
|
| 8 |
Ounces |
spinach |
coarsely chopped |
| 8 |
Ounces |
Hallumi cheese, sliced |
or Feta cheese, crumbled |
| 1/2 |
Small |
onion |
chopped |
| 1 |
Teaspoon |
dried thyme |
|
| 1/2 |
Clove |
garlic |
minced |
| 1 |
Medium |
roasted red pepper |
coarsely chopped |
| 1 |
Medium |
lemon |
juiced |
Method
Marinade
- Blend all marinade ingredients together in a shallow glass container and set aside.
Turkey
- Butterfly (spread and flatten) turkey breast and pound lightly (to create an even surface).
- Season with salt and pepper.
- Spread spinach, cheese, onion, thyme, garlic and pepper as evenly as possible.
- Squeeze lemon juice on top.
- Roll up tightly.
- Skewer with bamboo skewers all the way through, ¾ inch apart (approximately 7 skewers). Then cut into even sections between the skewers.
- Place turkey rolls into marinade. Cover, refrigerate and marinate for 15-20 minutes.
- Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method. Remove turkey rolls from marinade and discard marinade.
- Place rolls on grill rack, about 4 inches from the heat. Grill about 6-8 minutes and turn once. Continue to grill another 6 to 8 minutes or until the internal temperature reaches 170 degrees F.
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Christian Sieck, Chef de Cuisine, Enotria Café and Wine Bar, Sacramento, California
