I love the fresh, exotic taste of this Mediterranean turkey skillet dish.
Using ground turkey makes it refreshingly healthy and it's quick enough to make on a weeknight.
This year I'm growing mint, parsley, chives, basil and thyme. I love growing herbs and finding new ways of using them.
I came across this excellent recipe from My Hala Kitchen after doing a search for "turkey mint parsley" which is what I had on hand. I was pretty excited when the dish ended up tasting so good and the hubs and kids actually liked it too. I was able to put a little spin on it, borrowing some flavors from other recipes I've tried, by adding lime juice and feta cheese. Since not all recipes I try are good, I was glad this one was a success so I can now add it to the dinner line up. I'm really trying to branch out here and this was a good step in a new flavor direction!
If you don't already own one, a cast iron skillet is great for this type of dish. The cast iron help hold in heat so your potatoes will cook more evenly and will get a bit more flavor than using a nonstick skillet. They even come preseason and with free shipping (important because they are heavy!)
Tip: If using a cast iron skillet, you may want to add butter as needed. The turkey is low on fat so you won't get that natural nonstick barrier like you would with beef. You may even want to consider going half turkey and half beef for this reason or for a different flavor.
Mediterranean Turkey Skillet
Ingredients
- 6 tablespoon olive oil
- 3 ½ cups frozen diced potatoes (half of a 32oz bag)
- 1 onion diced
- 1 lb ground turkey
- 10 oz grape or cherry tomatoes quartered
- 1 tablespoon minced garlic
- 1 tablespoon Mediterranean spice blend
- 2 tablespoon lemon juice (1 lemon)
- 2 tablespoon fresh mint chopped
- ¼ cup fresh parsley chopped
- ½ cup feta cheese
Instructions
- Add cooking oil, potatoes and onion to a large skillet. Toss to coat potatoes and onions in oil.Heat skillet to medium-high. Cook, stirring occasionally, for 13 minutes or until golden brown.
- Push potatoes off to the side and add ground turkey. Stir and cook turkey until lightly browned, about 5-6 minutes.
- Add in tomatoes and cook for 1 minute, then add garlic and cook for another minute.
- Season the entire dish with Mediterranean spice blend and lemon juice then remove from heat. Season with salt and pepper to taste.
- Gently fold in mint and parsley and combine all the ingredients in the skillet together.Serve topped with crumbled feta cheese.
I made this tonight and served it over pasta, wish I could share a picture
That's a great idea, Twyla. I'm going to see if we can make that feature a possibility. Thanks for the feedback! You can post it to The Might Mrs. Facebook page for now if you want. I'd love to see it!
https://www.facebook.com/themightymrs
Hey, Terri! Thanks for the feedback. I like your idea of adding the herbs earlier to meld the flavors a bit more. Good point about all the chopping. It may be mindless but it does take time. I think if you cut the potatoes small enough you could cook them in the pan. I'm just impatient and like my potatoes super mushy on the inside and crispy on the outside so I boiled them first. =) So glad you enjoyed this dish. I have a couple other ground turkey recipes and a potato recipe I thought you might like to try sometime:
Aloo Gobi Indian Style Potatoes
Turkey Manicotti
Turkey Stuffed Peppers
I made this for dinner tonight, and it was amazing! Really good! I put the feta on the side for people to add if they wanted. It's good with the feta, but the flavors are so nice, I almost like it better without (the feta covers up those nice flavors a bit). I did add the chopped herbs a little earlier so they could simmer briefly--seemed to me the flavors would meld better. I would say, though, that while it is an "easy" dish, it's still time consuming. Lots of chopping, along with having to cook the potatoes two different ways in separate pans before adding. But really worth it!
Hey, Terri! Thanks for the feedback. I like your idea of adding the herbs earlier to meld the flavors a bit more. Good point about all the chopping. It may be mindless but it does take time. I think if you cut the potatoes small enough you could cook them in the pan. I'm just impatient and like my potatoes super mushy on the inside and crispy on the outside so I boiled them first. =) So glad you enjoyed this dish. I have a couple other ground turkey recipes and a potato recipe I thought you might like to try sometime:
Aloo Gobi Indian Style Potatoes
Turkey Manicotti
Turkey Stuffed Peppers