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Grilled Turkey Pitas

 Grilled Turkey Pitas
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
4 ServingsPrep: 20 min. + marinating Grill: 20 min.

Ingredients

  • 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

Directions

  • 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.

2 of 2

Grilled Turkey Pitas (continued)

Directions (continued)

  • 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.
Nutritional Facts: 2 filled pita halves equals 536 calories, 15 g fat (4 g saturated fat), 77 mg cholesterol, 903 mg sodium, 51 g carbohydrate, 4 g fiber, 50 g protein.