Turkey Cucumber Pita Recipes

TURKEY PITAS WITH CUCUMBERS, CHICKPEAS AND TAHINI

Steps:

• In a large bowl, stir together onion, 1 tablespoon lemon juice, salt, cumin and sugar. Let sit for at least 10 minutes while you prepare the rest of the ingredients.
• Meanwhile, in a small bowl, stir together tahini, remaining 1 tablespoon lemon juice, garlic, pinch of salt and 2 to 3 tablespoons warm water to thin the sauce. It should be thick but pourable. Taste, and add more salt and lemon juice, if needed.
• Into the bowl with onions, stir in chickpeas, cucumbers, tomatoes and oil. Taste, and add more salt and lemon juice if needed.
• In each pita half, layer turkey, then drizzle with tahini-lemon mixture. Add spoonfuls of chickpea salad, cilantro and mint. Drizzle liberally with more tahini sauce and zhug, if you like.

MIDDLE EASTERN TURKEY PITAS

Steps:

• Preheat a grill or grill pan to medium high. Combine the turkey, minced onion, garlic, coriander, chili powder, 1 teaspoon salt and a few grinds of pepper in a large bowl. Form into four 4-inch-square patties. Transfer to a baking sheet and refrigerate until ready to grill.
• Meanwhile, spread the eggplant on a paper towel-lined baking sheet. Sprinkle with salt and set aside 10 minutes, then pat dry.
• Brush the eggplant with the olive oil and oil the grill grates. Grill the eggplant until tender and well marked, 4 to 5 minutes per side. Meanwhile, grill the turkey patties until marked and cooked through, 2 to 3 minutes per side.
• Fill the pitas with the lettuce, a few eggplant slices, a turkey patty and the sliced onion. Thin the hummus with 3 tablespoons water, then spoon into the pitas. Serve with vegetable chips.

TURKEY-CUCUMBER PITA

Steps:

• Spread bread with dressing.
• Top with lettuce, turkey, tomatoes, 2% Milk Singles and cucumbers.
• Fold in half to serve.

GREEK TURKEY PITAS

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.

EASY TURKEY PITA

Steps:

• Fill bread with turkey, tomatoes and cucumbers.
• Drizzle with dressing.

WARM GREEK PITA SANDWICHES WITH TURKEY AND CUCUMBER-YOGURT SAUCE

Steps:

• Adjust oven rack to middle position. Heat oven to 300 degrees.
• In a small bowl, mix sour cream, yogurt, cucumber, vinegar, 1 minced garlic clove, and salt and pepper to taste; set aside.
• Place pitas in oven; bake until warm and pliable, 7 minutes. Cut in half. Meanwhile, heat oil in a large skillet over high heat. Carefully add onion; saute until spotty brown but still crisp, 2 to 3 minutes. Add turkey, oregano and remaining minced garlic; continue to saute until heated through, another 2 minutes.
• Serve, letting guests fill their own pitas with lettuce first, followed by turkey, tomatoes and cucumber sauce.

TURKEY PITA SANDWICH

Steps:

• In bowl stir together yogurt, cucumber, dill and mint.
• Add grapes, bell peppers, celery, turkey and cheese.
• Chill at least 1 hour for flavors to mingle.
• Line each pita half with red lettuce leaves.
• Then spoon turkey mixture into each sandwich.

TURKEY PITAS WITH CREAMY SLAW

Steps:

• In a large bowl, combine coleslaw mix, raisins and onion. Add mayonnaise and chutney; toss to coat. Line pita halves with turkey, bacon and cucumber; fill with coleslaw mixture.

TURKEY PITA WITH CABBAGE, CUCUMBERS AND TAHINI DRESSING

Steps:

• Put cabbage and carrot in a bowl, season with salt and pepper, then toss with pomegranate molasses and 1/2 teaspoon garlic and set aside. Put cucumber in a separate bowl and season with salt and chopped mint.
• Make the tahini dressing: In a small bowl, stir together tahini, lemon juice, remaining 1/2 teaspoon garlic and cayenne. Whisk in yogurt and season with salt and pepper.
• Put olive oil in a cast-iron skillet over medium-high heat. Add turkey and let sizzle. Season with salt, pepper, cumin, coriander and red pepper flakes. Stir-fry for 1 minute and turn off heat.
• Warm pitas briefly in a toaster oven and cut in half to make 8 pockets. Spoon some warm turkey into each pita, then a spoonful of cabbage, a bit of cucumber, some sliced radish, if using, and a large dollop of tahini dressing. Serve 2 filled pockets per person.