Grilled Turkey Medallions
Main Dishes • European
Description
This recipe was shared with us by Sarah Johnson, author of the book 'Taste Geography with Sarah Johnson.'
Ingredients
- Chicken fillet 20 oz
- Eggplants 1 piece
- Mixed tomatoes of different colors 4 pieces
- Sour Cream 5 oz
- Narshehab sauce 0 fl oz
- Herbs 0 oz
- Fermented Milk 5 fl oz
- Khmeli-suneli 0 oz
- Tarragon 0 oz
- Salt 0 oz
- Lemon-Pepper Mix 0 oz
- Linden Honey 0 oz
- Celery stalk 5 oz
- Sweet Pepper 0 oz
- Mild Chili Spice 0 oz
- Lime 1 piece
- Parsley 0 oz
- Cilantro 0 oz
- Garlic 0 oz
- Cotton Oil 5 fl oz
- Raw cane sugar 0 oz
- Rock Salt 0 oz
- Basil 0 oz
- Mint 0 oz
Step-by-Step Guide
Step 1
To marinate the chicken breast, cut it into medallions and gently pound them with the back of a knife. Mix all the marinade ingredients together and pour over the medallions. Place in the refrigerator to marinate for 24 hours.
Step 2
For the sauce, peel the celery, and remove the seeds and stems from the sweet pepper and chili. Grate the zest from the lime and squeeze out the juice, then separate the greens into leaves. Combine all the ingredients and pulse in a blender, ensuring the sauce does not turn into a puree.
Step 3
Season the eggplants and tomatoes with salt and pepper, then grill them until cooked through.
Step 4
Grill the turkey medallions for 8–10 minutes, turning every 2 minutes, until cooked through.
Step 5
To serve on a plate, arrange the turkey medallions alongside the roasted eggplants and tomatoes (drizzle the vegetables with narsharab sauce), add a sauce made from herbs and vegetables, and top with sour cream. Garnish with aromatic herbs and greens.
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