Greek meze with turkey and grilled vegetables

Ingredients:

• 6 turkey chops (about 0.6 kg)
• 3 tbsp. l. olive oil
• 0.5 kg small red potatoes
• 1 lemon (half thinly sliced, half cut into wedges)
• 2 cloves garlic, crushed
• 2 sprigs of oregano
• 2 plum tomatoes, halved lengthwise
• 1/3 cup crumbled feta
• 8 pcs. dolma
• 3/4 cup hummus

Preparation:

1. Preheat the grill to medium-high heat. Lightly brush the grates with olive oil. Slice the potatoes into 1/4-1/2 inch thick slices and toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Place on a sheet of heavy-duty foil. Gather the ends of the foil together and seal into a flat package. Grill, turning the package halfway through, until the potatoes are tender and lightly browned, 15 to 20 minutes.
2. Meanwhile, place the turkey, the remaining 1 tablespoon olive oil, lemon slices, garlic, and oregano sprigs in a large zip-lock plastic bag. Toss the meat with the marinade thoroughly, about 3 minutes. Remove the turkey and sprinkle with salt and black pepper. Grill, turning once, until cooked through, 6-8 minutes. Brush the tomato halves with olive oil and grill, turning once, until lightly charred, about 3 minutes.
3. Carefully open the foil packet and toss the potatoes with chopped oregano; top with feta. Slice the tomatoes into wedges and halve each turkey cutlet. Divide the potatoes, tomatoes, and turkey among plates, along with the dolma. hummus and lemon wedges. Drizzle with olive oil.