Turkey Breast Paprikash

Turkey Breast Paprikash
  • 8Servings


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sweet smoked paprika, plus more for sprinkling
  • 1 finely chopped garlic clove
  • 2 teaspoons tomato paste
  • 1/4 cup sour cream, plus more for serving
  • 1 1/2 pounds turkey breast cutlets cut into 1 1/2-inch cubes
  • 16 halved cremini mushrooms
  • 1 onion
  • Salt and pepper
  • Chopped fresh dill, for sprinkling


In a bowl, whisk together 2 tablespoons each extra-virgin olive oil and sweet smoked paprika, 1 finely chopped garlic clove and 2 teaspoons tomato paste. Transfer half to a large bowl, whisk in 1/4 cup sour cream and toss with 1 1/2 pounds turkey breast cutlets cut into 1 1/2-inch cubes; cover and refrigerate for 30 minutes or up to 2 hours. Preheat a grill to medium. Toss 16 halved cremini mushrooms with the remaining paprika mixture. Cut 1 onion into 1 1/2-inch pieces and thread onto eight 12-inch skewers, alternating with the mushrooms and turkey cubes; season with salt and pepper. Cover and grill on a well-oiled grate, turning once, until browned and just cooked through, 10 to 12 minutes. Serve with sour cream and sprinkle with paprika and chopped fresh dill.