Move over hamburgers! My Greek-style turkey sandwich filling is hearty enough to make a meal in a pita pocket. The yogurt adds creaminess and substance. —Penny Malcolm, Americus, Georgia
- 1 cup fat-free plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 package (20 ounces) turkey breast tenderloins
- 3 medium tomatoes, seeded and chopped
- 1 small cucumber, chopped
- 1 small red onion, chopped
- 1 small green pepper, chopped
- 1/2 cup crumbled feta cheese
- 1/3 cup Greek olives, chopped
- 8 pita pocket halves
- In a small bowl, combine the first eight ingredients. Pour 1/4 cup yogurt mixture into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate turkey for 8 hours or overnight. Cover and refrigerate remaining yogurt mixture.
- Drain and discard marinade. Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack.
- Grill, covered, over medium heat or broil 4 in. from the heat for 15-20 minutes or until a thermometer reads 170°, turning occasionally. Let stand for 5 minutes before slicing.
- To remaining yogurt mixture, add the tomatoes, cucumber, onion, green pepper, cheese and olives.
- Grill pita halves, uncovered, over medium heat for 1-2 minutes on each side or until warm. Fill each pita half with sliced turkey and 1/3 cup yogurt mixture. Yield: 4 servings.
Originally published as Grilled Turkey Pitas in Country Woman June/July 2010, p35
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