Turkey roulades with peppers

Turkey roulades with peppers

Delicate turkey breast roulades filled with peppers, capers, and feta cheese are a perfect idea for an extraordinary grill.


  • Black pepper – 1 pinch
  • Capers – 15 g
  • Feta cheese – 100 g
  • Grated lemon zest – 2 tablespoons
  • Sea salt – 1 pinch
  • Turkey breast cutlets – 500 g


Soak toothpicks in cold water. Drain and chop the capers. Finely grate the feta cheese, mix both ingredients, season with salt, pepper, and lemon zest. Wash the turkey breast, pat it dry, and flatten it out between plastic wrap or slice it in half lengthwise. Spread the caper mixture over the turkey.

Drain the peppers, cut them into thin strips lengthwise, place them on the cutlets, and roll them across. Secure the roulades with soaked toothpicks. Grill the roulades on a preheated grill on an aluminum grill tray for about 20 minutes, turning occasionally.

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