Grilled Turkey Pitas Recipe

4.5 3 3
Grilled Turkey Pitas Recipe
Grilled Turkey Pitas Recipe photo by Taste of Home
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Grilled Turkey Pitas Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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.
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

Nutritional Facts

1 each: 536 calories, 15g fat (4g saturated fat), 77mg cholesterol, 903mg sodium, 51g carbohydrate (12g sugars, 4g fiber), 50g protein.

  • 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
  1. 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.
  2. Drain and discard marinade. Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack.
  3. 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.
  4. To remaining yogurt mixture, add the tomatoes, cucumber, onion, green pepper, cheese and olives.
  5. 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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Reviews forGrilled Turkey Pitas

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MY REVIEW
abrandau User ID: 6360618 192075
Reviewed Jun. 12, 2012

"Excellent. We snacked on the veggie/yogurt mixture using pita chips while waiting for the turkey to finish grilling."

MY REVIEW
TanteCindy User ID: 2260069 147143
Reviewed Jun. 6, 2012

"I can't rate this since I haven't made it, but I am looking forward to giving it a try. Since I don't grill, I am going to try using rotisserie turkey breast from my grocer. The dressing is the key to the flavor profile, and I am looking forward to using it. I think it would also go very well with lamb, or small meatballs made with ground turkey ground lamb or a combination of the two meats."

MY REVIEW
Schots User ID: 802471 188025
Reviewed Jun. 6, 2012

"Know I would like it, but won't fix it

because it has way too much sodium"

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