Rosemary-Lemon Grilled Turkey Cutlets and Red-Skinned Potato Wedges Recipe

Rosemary-Lemon Grilled Turkey Cutlets and Red-Skinned Potato Wedges Recipe

  • 1/4 cup olive oil plus additional for brushing
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons minced fresh rosemary
  • 2 garlic cloves, pressed
  • 1 1/4 pounds red-skinned potatoes, scrubbed, cut into 1/2-inch wedges
  • 1 1/4 to 1 1/2 pounds 1/3-inch-thick turkey cutlets
  1. Whisk 1/4 cup oil, lemon juice, rosemary, and garlic in small bowl. Season dressing with salt and pepper. Place potatoes in medium bowl; add 2 tablespoons dressing. Place turkey in another medium bowl; add 2 tablespoons dressing. Let potatoes and turkey marinate at room temperature 15 to 30 minutes, turning occasionally.
  2. Prepare barbecue (medium-high heat). Brush grill rack with oil. Place potatoes and turkey cutlets on separate rimmed baking sheets; sprinkle with salt and pepper. Grill potatoes and turkey until charred and cooked through, 10 minutes per side for potatoes and 3 to 4 minutes per side for turkey. Divide turkey and potatoes among 4 plates. Drizzle with remaining dressing.
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