Greek Turkey Pitas Recipes

GREEK TURKEY PITAS

Greek Turkey Pitas image

"We like to fix these generous sandwiches whenever we have leftover turkey in the house," Jean Graf-Joyce writes from Albany, Oregon. "They're easy to make and a perfect choice for a light meal on the deck or patio."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/4 cup plain yogurt
1/4 cup chopped seeded peeled cucumber
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/4 pound cooked turkey breast, cubed
2 whole pita breads, warmed
1 small tomato, sliced
2 slices red onion, halved
2 pitted Greek olives, sliced
2 pepperoncini, sliced
1/2 cup shredded lettuce
2 tablespoons crumbled feta cheese

Steps:

In a small bowl, combine the first five ingredients. Stir in the turkey. Cover and refrigerate for at least 1 hour., Spoon turkey mixture onto each pita; top with tomato, onion, olives, pepperoncini, lettuce and feta cheese. Fold in half.

Nutrition Facts : Calories 313 calories, Fat 5g fat (2g saturated fat), Cholesterol 56mg cholesterol, Sodium 690mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

GREEK PITAS

Greek Pitas image

I like to serve these when the gang's over for football games-they taste like gyros and the guys love them! You can prepare the meat and sauce ahead of time for added convenience. -Lisa Hockersmith, Bakersfield, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 cup plain yogurt
1 cup diced peeled cucumber
1 teaspoon dill weed
1/4 teaspoon seasoned salt
1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons Dijon mustard
2 garlic cloves, minced
1-1/2 teaspoon dried oregano
1 teaspoon dried thyme
1-1/4 pounds lean boneless pork, thinly sliced
12 pita pocket halves, warmed
1 medium tomato, chopped
2 tablespoons chopped onion

Steps:

In a small bowl, combine the yogurt, cucumber, dill and seasoned salt; cover and refrigerate for 6 hours or overnight. , Combine the oil, lemon juice, mustard, garlic, oregano and thyme in large bowl; add pork. Turn to coat; cover. Refrigerate for 6 hours or overnight, turning occasionally., Drain pork, discarding marinade. In a large skillet, stir-fry pork until browned, about 4 minutes. Stuff into pita halves; top with cucumber sauce, tomato and onion.

Nutrition Facts : Calories 362 calories, Fat 12g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 484mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

GREEK STYLE TURKEY BURGERS

Greek Style Turkey Burgers image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 pounds ground turkey
1 large egg yolk
3/4 teaspoon dried oregano
1/2 teaspoon kosher salt
A few grinds black pepper
1 red onion
4 pitas with pockets
2 tablespoons olive oil
One 16-ounce package store-bought tzatziki
1/2 head Boston lettuce
1/2 medium seedless cucumber, chopped
One 4-ounce package crumbled feta (about 3/4 cup)
Potato chips, for serving

Steps:

Preheat the oven to 250 degrees F.
Place the turkey, egg yolk, oregano, salt and pepper in a large bowl. Grate half the red onion and add it to the bowl. Mix with your hands, then form into four 1/2-inch-thick patties. Place on a sheet pan or plate lined with parchment paper.
Put the pitas on a baking sheet and place in the oven to warm.
Heat the olive oil in a large cast-iron or other nonstick skillet over medium-high heat. When the oil is hot, add the patties and cook until they are brown on the outside and no longer pink in the center, approximately 5 minutes on each side.
Remove the pitas from the oven and cut the tops off. Slice the remaining 1/2 red onion. Spread some tzatziki inside each pita. Fill each with lettuce, a patty, some chopped cucumber, red onion and feta, then serve with chips on the side.

GREEK MEATBALL STUFFED PITAS WITH SIMPLE TZATZIKI SAUCE

Greek Meatball Stuffed Pitas with Simple Tzatziki Sauce image

These pitas stuffed with herb-flecked turkey meatballs and dolloped with tangy tzatziki come together in about 30 minutes so they're perfect for weeknight dinners. The yogurt sauce can be made several days ahead or whipped up while the meatballs cook. The meatballs and tzatziki would also be delicious served over greens.

Yield 4-6 servings

Number Of Ingredients 21

Ingredients

Tzatziki Sauce
1/2 cup grated seedless, English cucumber
1 cup plain Greek yogurt
1 clove garlic, finely minced
1/4 teaspoon salt
Pinch black pepper
1-2 teaspoons fresh lemon juice
Meatballs
1/2 cup bread crumbs
1/3 cup milk
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 tablespoon dried oregano
2 cloves garlic, finely minced
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds ground turkey
Pitas
4 whole wheat pita breads
2 large tomatoes, sliced
2 cups fresh spinach, arugula or a combination

Steps:

For the Tzatziki
Place the grated cucumber in the center of a clean kitchen towel. Roll up the towel and squeeze out the excess water from the cucumber. Place the cucumber in a medium bowl. Add the yogurt, garlic, salt, pepper and lemon juice. Stir to combine. Cover and refrigerate until ready to serve. This can be made several days in advance.
For the Meatballs
Preheat the oven to 400°F. Line a baking sheet with foil and lightly grease the foil with cooking spray. In a medium bowl, stir together the bread crumbs and milk and let the mixture sit for a few minutes to let the crumbs soften. Add the parsley, egg, oregano, garlic, salt, and pepper. Stir to combine. Add the turkey and mix until well combined.
Portion the meatballs into tablespoon-sized balls and place ½-inch apart on the prepared baking sheet. Bake for 15 minutes until the meatballs are no longer pink in the center.
To Serve
Slice the pita breads in half. Dollop a spoonful of tzatziki sauce on the bottom of each pita. Add a layer of tomatoes and greens. Stuff meatballs inside and serve.

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