Mediterranean Turkey Steaks

By Chef Christian Sieck, Chef de Cuisine, Enotria Café and Wine Bar
Culinary Setting
Meal Type
Lunch, Main Course, Entrée
45 MIN
Cooking Style
Boneless Breast



1/4 c fresh lemon juice

2 c olive oil

1 c garlic, chopped

2 c sweet white wine

Salt and freshly ground black pepper To Taste

Turkey Steaks

1 lb TURKEY BREAST, boneless and skinless

1 lb fresh spinach, coarsely chopped

1 lb Hallumi cheese, sliced, OR Feta cheese, crumbled

1 Small onion, chopped

2 tsp dried thyme

1 Clove garlic, minced

2 Medium roasted red peppers, coarsely chopped

2 Medium lemons, juiced



Blend lemon juice, oil, garlic, wine, salt and pepper together in a shallow glass container and set aside.


Butterfly (spread and flatten) turkey breast and pound lightly (to create an even surface).

Season with salt and pepper. Cut into two 8-ounce portions.

On each portion, 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 6 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 165 degrees F.

Nutrition Facts

180 Total Calories

80 Calories from Fat

9 g Total Fat

14 % Daily Total Fat

4 g Saturated Fat

23 % Daily Saturated Fat

45 g Cholesterol

15 % Daily Cholesterol

600 mg Sodium

25 % Daily Sodium

5 g Total Carbohydrates

2 % Daily Total Carbohydrates

3 g Dietary Fiber

12 % Daily Dietary Fiber

1 g Sugars

17 g Protein

80 % Daily Protein

60 % Daily Vitamin C

20 % Daily Calcium

10 % Daily Iron