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🍽️ Crispy Turkey Steaks with Oven Potato Wedges and Mint Yoghurt Dip

522 kcal · 30 min · 4 servings

Crispy Turkey Steaks with Oven Potato Wedges and Mint Yoghurt Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with fan setting.
  2. 2. Wash the potatoes thoroughly.
  3. 3. Cut the unpeeled potatoes into thick wedges.
  4. 4. Line a baking tray with baking paper.
  5. 5. Place the potato wedges on the tray.
  6. 6. Add three tablespoons of olive oil.
  7. 7. Season with salt and pepper.
  8. 8. Toss everything well so the potatoes are coated.
  9. 9. Bake the wedges for about 25 minutes until golden brown.
  10. 10. Rinse the turkey breast under cold water.
  11. 11. Pat the meat dry with kitchen paper.
  12. 12. Divide the turkey breast into two equal halves.
  13. 13. Take a small bowl.
  14. 14. Add two tablespoons of olive oil to the bowl.
  15. 15. Add chicken seasoning salt.
  16. 16. Place the turkey halves in the marinade.
  17. 17. Turn the meat so it is covered everywhere.
  18. 18. Set the bowl aside to let the meat marinate.
  19. 19. Peel the garlic.
  20. 20. Finely chop the garlic.
  21. 21. Wash the lemon.
  22. 22. Grate about one teaspoon of lemon zest.
  23. 23. Cut the lemon in half.
  24. 24. Squeeze the juice from the lemon.
  25. 25. Wash the mint.
  26. 26. Shake the mint dry.
  27. 27. Pluck off four nice mint tips.
  28. 28. Set the mint tips aside for decoration.
  29. 29. Finely chop the remaining mint.
  30. 30. Take a clean bowl for the dip.
  31. 31. Add some of the chopped garlic to the bowl.
  32. 32. Add two tablespoons of lemon juice.
  33. 33. Add about two-thirds of the chopped mint to the bowl.
  34. 34. Add yoghurt to the bowl.
  35. 35. Season the dip with salt and pepper.
  36. 36. Mix all dip ingredients well.
  37. 37. Heat two tablespoons of olive oil in a pan.
  38. 38. Set the pan to high heat.
  39. 39. Place the marinated turkey steaks in the hot pan.
  40. 40. Fry the meat on all sides.
  41. 41. Fry it for about four to five minutes until golden brown.
  42. 42. Remove the pan from the heat.
  43. 43. Wrap the turkey steaks in aluminum foil.
  44. 44. Let the meat rest in the foil.
  45. 45. Clean the bowl used for the dip.
  46. 46. Wash the cucumbers.
  47. 47. Take a peeler.
  48. 48. Peel the cucumbers lengthwise into strips.
  49. 49. Peel four sides down to the core.
  50. 50. Remove the cucumber core.
  51. 51. Place the cucumber strips in a bowl.
  52. 52. Add the remaining lemon zest.
  53. 53. Add the remaining chopped mint.
  54. 54. Season the salad with salt.
  55. 55. Season the salad with pepper.
  56. 56. Add a little sugar.
  57. 57. Mix the salad well.
  58. 58. Take the potato wedges out of the oven.
  59. 59. Place the turkey steaks on the plates.
  60. 60. Add the potato wedges.
  61. 61. Add the tzatziki salad.
  62. 62. Place the mint dip in a small bowl.
  63. 63. Garnish the dish with the mint tips.
  64. 64. Serve the food with the dip.

Nutrition per serving