Greek Ground Turkey pairs perfectly seasoned turkey, lemon-parsley rice, and sun-dried tomatoes alongside fresh veggies and a drizzle of tzatziki.
Greek Ground Turkey
I’ll admit it—ground turkey wasn’t always my favorite. But that all changed when I swapped the beef for turkey in my Egg Roll in a Bowl recipe, turning it into my Ground Turkey Stir Fry. I was instantly hooked!
Seasoned just right, ground turkey is a total flavor powerhouse. My family can’t get enough of this White Turkey Chili, and these Turkey Tacos are a must every month.
So, inspired by my fave Greek Chicken Bowls, I swapped in ground turkey, and it has quickly become a new go-to meal!
Lemon-Parsley Rice
The base of these Greek Ground Turkey bowls is lemon rice packed with herbs. It’s almost as easy as regular rice but adds so much flavor.
Start by prepping everything at once: dice onion, mince garlic, zest lemons, and juice lemons.
Shortcuts to Save Time:
- Use pre-diced onion from the store or frozen diced onion.
- Try jarred minced garlic or a garlic press.
- Use a small grater for quick lemon zesting.
- A juicer makes squeezing lemons super fast.
Greek-Seasoned Ground Turkey
- Cook the Turkey: While the rice cooks, prepare the turkey and toppings. Turkey cooks quickly, so avoid overcooking to keep it juicy and flavorful.
- Seasoning: The seasoning may seem like a lot but ensures the turkey is full of flavor—no bland, dry turkey here!
- Finishing Touches:
- Add lemon juice, lemon zest, olives, and tomatoes at the end.
- The turkey has a bold lemon flavor (which I love), but you can use less lemon if you prefer.
- Sun-Dried Tomatoes: Use julienne-cut, herb and oil-packed tomatoes for extra flavor. They’re pre-sliced, so no extra chopping is needed.
The Sauce
- Make Ahead: The flavor gets better as it sits in the fridge and makes dinner faster later.
- Use Full-Fat Yogurt: Full-fat Greek yogurt makes the sauce creamy and tasty.
- Prep Cucumber:
- Pick English or Persian cucumbers—they’re less watery.
- Squeeze out extra water with paper towels or cheesecloth.
- Fresh Lemon:
- Use fresh lemon juice and zest for the best flavor.
- Avoid the bitter white part (just zest the yellow part).
- Season: Don’t forget plenty of salt and pepper to bring out the flavors.
Greek Ground Turkey Toppings
- Pita Bread or Chips: Serve with charred pita bread or store-bought pita chips for crunch. To char pita: spray both sides with olive oil, grill over medium-low flame for 10-15 seconds per side, or warm in the microwave under a damp paper towel.
- Veggies: A quick mix of cherry tomatoes and cucumbers is so tasty! Raw or pickled red onion is another great addition.
- Fresh Lemon, Herbs, and Feta: Finish with feta for a creamy saltiness, a squeeze of lemon for freshness, and chopped parsley for extra flavor. No feta? Add an extra pinch of salt to the bowls.
Meal Prepping Greek Ground Turkey
- Pack the Base: Divide rice into four containers and add Greek ground turkey on top.
- Pack the Toppings: Put veggies, feta, and a lemon wedge (if using) in another container or small bag, and add sauce to a small container.
- Reheat and Assemble: Microwave rice and turkey for 45 seconds with a damp paper towel (don’t overheat).
- Add Toppings: Top with veggies, feta, a squeeze of lemon, and sauce right before eating.
More Ground Turkey Recipes:
- Turkey Chili made with sweet potatoes
- Turkey Bolognese over spaghetti
- Ground Turkey Sweet Potato Skillet with black beans
- Turkey Meatloaf with loads of “hidden” veggies
- Turkey Picadillo with potatoes & Mexican-inspired seasoning blend
Greek Turkey Bowls
Greek Ground Turkey delivers herby turkey, tangy olives, and rich sun-dried tomatoes over fluffy lemon-parsley rice, topped with veggies and a drizzle of tzatziki.
Video
Equipment
- Small pot with a lid
- Large skillet non-stick
Ingredients
Ground Turkey
- 3 tablespoons olive oil divided
- 1 cup finely diced yellow onion divided
- 4 teaspoons minced garlic divided
- 16 ounces lean ground turkey 93/7
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 2 teaspoons beef bouillon powder
- 1 lemon
- 1/4 cup thinly sliced kalamata olives optional
- 1/3 cup coarsely chopped sun-dried tomatoes in olive oil
- Salt and pepper
Lemon Parsley Rice
- 3/4 cup basmati rice or long-grain white
- 1 tablespoon olive oil
- 1/2 cup + 2 tablespoons chicken stock
- 1/2 cup water
- 1 lemon
- 3 tablespoons finely chopped flat-leaf parsley
Toppings
- 1 batch tzatziki sauce
- 1 cup cherry tomatoes halved
- 1 cup English cucumber cut into half-moons
- Toppings as desired see note 1
Instructions
- Make the tzatziki sauce using the linked recipe above. Chill in the fridge while preparing the rest of the meal.
- Rinse rice under cold water and set aside. Heat 1 tablespoon olive oil in a small pot over medium heat. Sauté 1/2 cup diced onion until translucent, about 5 minutes. Add 2 teaspoons minced garlic and cook for 1 minute. Stir in the rice and toast for 3 minutes. Add chicken stock, water, and 1/4 teaspoon salt. Bring to a boil, reduce heat to low, cover, and cook for 10–12 minutes. Let rest, covered, for 10 minutes. Fluff with a fork, then mix in 1 teaspoon lemon zest, 2-1/2 tablespoons lemon juice, and parsley. Adjust seasoning as needed.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sauté the remaining onion until soft, about 3–5 minutes. Add remaining 2 teaspoons garlic and cook for 30 seconds. Add turkey seasoned with 1/2 teaspoon each of salt and pepper. Brown for 1 minute on each side, then break it into crumbles, cooking until mostly cooked through, about 4–5 minutes. Stir in oregano, basil, onion powder, garlic powder, thyme, and bouillon powder. Cook for 2 more minutes or until no longer pink. Off heat, mix in 1 teaspoon lemon zest, 2–4 tablespoons lemon juice (to taste), olives, and sun-dried tomatoes. Cover and set aside.
- In a bowl, combine cherry tomatoes and cucumber. Drizzle with olive oil, salt, and pepper to taste.
- Divide rice evenly among four bowls. Top with turkey, tomato-cucumber mixture, and tzatziki sauce. Sprinkle feta on top and garnish with parsley and lemon wedges. Squeeze lemon juice over everything before serving.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: I love adding some fresh parsley or dill, a handful of feta cheese, and additional lemon wedges to the bowls. Hummus and pickled red onions are also nice additions.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Keep rice, turkey, and toppings separate, and add tzatziki just before eating.
Nutrition
Serving: 1serving | Calories: 616kcal | Carbohydrates: 57g | Protein: 38g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 682mg | Potassium: 1172mg | Fiber: 5g | Sugar: 7g | Vitamin A: 996IU | Vitamin C: 46mg | Calcium: 138mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this in a rush having done a dozen different turkey bowl recipes before. What worked well here (and I’d do this one a few more times because it’s good) was the spice mix which balanced well with the lemon juice and zest and feta cheese and salty Kalamata’s. On the fly I just tossed in the onion with the turkey, I threw together the lemon juice and zest and garlic and tossed it into the finished cooked rice pot and ignored the Chx stock ingredient (which only works if u don’t mind the citric acid breaking down the starch in the rice to start becoming a paste rather than rice hahah). But the flavour was there. I skipped the sundried tomatoes and skipped the zatziki, substituting Renee’s Caesar dressing in drizzles. I later realized flat leaf parsley again was the Italian parsley and not the miniature tree parsley I bought but it worked fine when minced fine. Once again the herb mix made the day … best I’ve seen.
I’m so glad you enjoyed it! Sounds like you made it your own and I love hearing all the swaps and tweaks. And now I’m cracking up at “miniature tree parsley.” So happy that spice and herb combo was a winner. Thanks so much for sharing!
Very flavorful I will definitely make this again!
So thrilled to hear this! Thanks Jen!