Grilled Turkey with Cucumber
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite go to meals when I want something healthy but don't have much time. Grilled turkey with cucumber is ready in under an hour, making it perfect for weeknight dinners. The lean turkey breast is packed with protein to keep you satisfied and energized, while the fresh cucumber adds a light, refreshing crunch that balances the savory grilled meat beautifully. What I love most is how simple it is to pull together with everyday ingredients, and honestly, it's quite budget friendly too. The tangy dill yogurt sauce brings everything together with bright Mediterranean flavors that make this feel far more elegant than the minimal effort required.
Ella x
Ingredients
- 4turkey breast fillets(about 6 oz each)
- 3 tablespoonsolive oil
- 2 tablespoonsfresh lemon juice
- 2garlic cloves(minced)
- 1 tablespoonfresh thyme(chopped)
- 2english cucumber(diced)
- ½ mediumred onion(thinly sliced)
- 2 tablespoonsfresh dill(chopped)
- 118 mlgreek yogurt
- 1 tablespoonwhite wine vinegar
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 237 mlcherry tomatoes(halved)
Detail level
Instructions
- 1
Combine 2 tablespoons olive oil, lemon juice, minced garlic, and fresh thyme in a small bowl. Pat turkey fillets dry and coat both sides generously with this marinade. Let sit for 10 minutes at room temperature.
Tip: Marinating even briefly adds tremendous flavor to lean turkey meat.
- 2
Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
Tip: Use an oiled paper towel held with tongs to clean the grates thoroughly.
- 3
Place turkey breasts on the hot grill and cook for 12-13 minutes, turning once halfway through, until golden brown and the internal temperature reaches 165°F with a meat thermometer.
Tip: Don't move the turkey too frequently; let it develop a nice crust for better flavor.
- 4
While turkey grills, prepare the cucumber salad by combining diced cucumber, red onion, and halved cherry tomatoes in a large bowl.
Tip: Prepare vegetables just before serving to maintain their crispness.
- 5
In a separate small bowl, whisk together Greek yogurt, remaining 1 tablespoon olive oil, white wine vinegar, fresh dill, sea salt, and black pepper until smooth.
Tip: Greek yogurt creates a creamy, protein-rich dressing that's lighter than mayonnaise.
- 6
Pour the yogurt dressing over the cucumber mixture and gently toss until all vegetables are evenly coated. Adjust seasoning to taste.
Tip: Toss gently to avoid crushing the delicate cucumber pieces.
- 7
Transfer grilled turkey to a cutting board and let rest for 3-4 minutes, then slice if desired. Serve warm turkey alongside the chilled cucumber salad.
Tip: Resting allows juices to redistribute throughout the meat, keeping it moist and tender.
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