Categories: Meals

Ingredients

• 3 tbsp olive oil, plus more for brushing and drizzling
• 1 lb. small red-skinned potatoes
• Kosher salt and black pepper
• 6 turkey cutlets
• 1 lemon (1/2 sliced and 1/2 cut into wedges)
• 2 garlic cloves, smashed
• 2 sprigs oregano, plus 1 tsp chopped leaves
• 2 plum tomatoes, halved lengthwise
• 1/3 cup crumbled feta
• 8 stuffed grape leaves
• 3/4 cup hummus

Directions

1. Heat a grill to medium high. Lightly brush the grates with olive oil. Slice the potatoes 1/4 to 1/2 inch thick and toss with 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp 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, 15-20 minutes.

2. Meanwhile, put the turkey, remaining 1 tbsp olive oil, lemon slices, garlic and oregano sprigs in a large Ziploc bag. Massage the marinade into the meat, about 3 minutes. Remove the turkey and season with salt and pepper. Grill, turning once, until cooked through, 6-8 minutes. Brush the tomato halves with olive oil and grill, turning once, until lightly charred, about 3 minutes.

3. 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 cutlet. Divide the potatoes, tomatoes and turkey among plates, along with the grape leaves, hummus and lemon wedges. Drizzle with olive oil.

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