Skip to Content

Mediterranean Turkey Skillet

This post may contain affiliate links. As an affiliate, I earn a commission.
Jump down to Recipe

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!Pre-seasoned Cast Iron Skillet

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 Casserole

Mediterranean Turkey Skillet

4.84 from 12 votes
Print Pin Rate
Course: Dinner
Cuisine: Mediterranean
Skill Level: Easy
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 Servings


  • 4 tbsp grape seed oil
  • 4 large potatoes diced
  • 1 onion diced
  • 1 tbsp minced garlic
  • 1 14.5oz can diced tomatoes
  • 1 lb ground turkey
  • 1 tablespoon smoked paprika
  • Salt and pepper to taste
  • 1 tbsp lime juice
  • 2 tbsp fresh mint chiffonade
  • 1/4 cup fresh parsley chiffonade
  • 1/4 cup feta cheese


  • Boil potatoes until soft then transfer to heated skillet with 1 tbsp oil and cook over medium/high heat until golden brown.
  • In another skillet, sauté onion and garlic in remaining oil over medium/low heat until softened. Stir in diced tomatoes. Add ground turkey, breaking up into small pieces. Cook turkey until slightly browned. Stir in paprika, salt, pepper and lime juice.
  • Gently fold in crisped potatoes, mint and parsley. Serve topped with crumbled feta cheese.

Camping Sangria
Camping Sangria
← Read Last Post
Zucchini Alfredo Pie
Zucchini Alfredo Quiche
Read Next Post →
Recipe Rating

Twyla Moore

Friday 10th of June 2016

I made this tonight and served it over pasta, wish I could share a picture

Terri F.

Tuesday 21st of October 2014

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!