Turkey Pitas With Cucumbers Chickpeas And Tahini Recipes

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TURKEY PITAS WITH CUCUMBERS, CHICKPEAS AND TAHINI



Turkey Pitas With Cucumbers, Chickpeas and Tahini image

These vibrant, crunchy, creamy turkey sandwiches have all the flavors of falafel, but without the frying. They've got a lemony tahini dressing, soft chickpeas, and a cumin-scented tomato and cucumber salad, all packed into pitas with leftover turkey (use dark or white meat). The pickled red onions give these a wonderful brightness, and they're well worth the 10 extra minutes they take to make.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, sandwiches, main course

Time 15m

Yield 4 servings

Number Of Ingredients 16

1/2 cup thinly sliced red onion
2 tablespoons fresh lemon juice, plus more as needed
1/2 teaspoon fine sea salt, plus more as needed
1/2 teaspoon ground cumin
Pinch of granulated sugar
1/4 cup tahini
1 fat garlic clove, grated
1 (15-ounce) can chickpeas, drained and rinsed
1 cup diced cucumber
1/2 cup halved cherry tomatoes
2 tablespoons extra-virgin olive oil
2 pitas with pockets, halved through the equator
10 ounces cooked turkey, shredded or thinly sliced (about 2 1/2 cups)
1/2 cup cilantro leaves and tender stems
1/2 cup mint leaves and tender stems
Hot sauce, such as zhug or Tabasco (optional)

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



Middle Eastern Turkey Pitas image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 pound lean ground turkey
1 small onion (3/4 thinly sliced, 1/4 minced)
2 cloves garlic, minced
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
Kosher salt and freshly ground pepper
1 large eggplant, cut into 1/2-inch-thick rounds
1/3 cup extra-virgin olive oil, plus more for the grill
4 pitas, tops trimmed
3 cups shredded iceberg lettuce
3/4 cup olive hummus
Vegetable chips, for serving

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.

Nutrition Facts : Calories 690, Fat 40 grams, SaturatedFat 7 grams, Cholesterol 76 milligrams, Sodium 1184 milligrams, Carbohydrate 52 grams, Fiber 8 grams, Protein 33 grams, Sugar 7 grams

TURKEY PITA WITH CABBAGE, CUCUMBERS AND TAHINI DRESSING



Turkey Pita With Cabbage, Cucumbers and Tahini Dressing image

This shawarma-like pulled turkey sandwich, using Thanksgiving leftovers, is a great alternative to the mayo-and-cranberry-sauce fallback. Or it can be made any time of year with roast turkey, chicken or lamb.

Provided by David Tanis

Categories     sandwiches, main course

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 cups very thinly sliced red cabbage
1 medium carrot, peeled and grated
Salt and pepper
2 tablespoons pomegranate molasses, or 2 tablespoons lime juice plus 1 teaspoon sugar
1 teaspoon grated garlic
1 cup peeled diced cucumber
2 tablespoons chopped mint
2 tablespoons tahini
2 tablespoons lemon juice
Pinch of cayenne
1 cup plain yogurt (do not use Greek-style yogurt)
2 tablespoons olive oil
3 cups shredded cooked dark meat turkey, or a mixture of dark and white meat
1/2 teaspoon ground toasted cumin
1/2 teaspoon ground toasted coriander
Pinch of crushed red pepper flakes
4 large pita breads
A few radishes, thinly sliced (optional)

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.

Nutrition Facts : @context http, Calories 510, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 20 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 820 milligrams, Sugar 14 grams, TransFat 0 grams

EASY TURKEY PITA



Easy Turkey Pita image

Stuff soft and tasty pita bread with smoked turkey breast, tomatoes, cucumbers and creamy ranch dressing for this fast and Easy Turkey Pita recipe. Make these whether you're using up leftovers or simply want a quick sandwich stuffed with goodness.

Provided by My Food and Family

Categories     Lunch

Time 5m

Yield Makes 1 serving.

Number Of Ingredients 5

1 pita bread half
6 slices OSCAR MAYER Deli Fresh Smoked Turkey Breast
2 thin tomato slices
2 thin cucumber slices
1 Tbsp. KRAFT Lite Ranch Dressing

Steps:

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

Nutrition Facts : Calories 170, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 25 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 11 g

QUINOA-AND-TURKEY PATTIES IN PITA WITH TAHINI SAUCE



Quinoa-and-Turkey Patties in Pita with Tahini Sauce image

This dish was inspired by Middle Eastern kibbe, which is made of ground lamb and bulgur. Crisp cucumber and red-onion slices contrast the creamy tahini (sesame-seed paste) dressing and soft patties.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Number Of Ingredients 16

1 cup white quinoa
1 garlic clove
1/4 cup tahini
1/4 cup fresh lemon juice
12 ounces ground dark-meat turkey
1/4 teaspoon plus 1 pinch ground allspice
1/2 teaspoon plus 1 pinch ground cumin
Pinch of crushed red-pepper flakes (optional)
2 tablespoons chopped fresh mint
2 scallions, finely chopped
3/4 teaspoon coarse salt
Vegetable-oil cooking spray
6 lettuce leaves, torn into large pieces
1 English (hothouse) cucumber (10 ounces), thinly sliced into rounds
1 small red onion, cut into thin half-moons
6 pita breads

Steps:

  • Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
  • Meanwhile, process garlic, tahini, lemon juice, and 1/4 cup cold water in a food processor until smooth. If necessary, thin with water until pourable. Transfer dressing to a small bowl; cover. Refrigerate until ready to use.
  • Put turkey, spices, mint, scallions, and salt in a clean bowl of the food processor; pulse until a smooth paste forms. Add quinoa; process until mixture clumps around the blade, about 2 minutes. Transfer to a bowl. With dampened hands, roll about 2 tablespoons quinoa mixture into a ball; flatten slightly, and set aside on a plate. Repeat with remaining mixture to make 24 patties total.
  • Heat a dry large cast-iron skillet or grill pan over medium heat until hot. Working in batches, lightly coat both sides of patties with cooking spray. Cook patties in skillet, turning once, until cooked through, about 8 minutes per side. Transfer patties to a clean plate, and loosely cover with foil to keep warm.
  • Divide lettuce, cucumber, and red onion among pita breads; top each with 4 quinoa patties. Drizzle each sandwich with 1 tablespoon plus 1 teaspoon tahini dressing, and fold pitas over filling.

Nutrition Facts : Calories 338 g, Cholesterol 39 g, Fat 9 g, Fiber 5 g, Protein 21 g, Sodium 498 g

GRILLED VEGGIE PITAS WITH CHICKPEAS AND TAHINI SAUCE



Grilled Veggie Pitas with Chickpeas and Tahini Sauce image

Provided by Megan Mitchell

Categories     main-dish

Time 25m

Yield 8 pitas

Number Of Ingredients 19

Vegetable oil, for brushing
1 medium lemon, zested and juiced
1/4 cup tahini
1 clove garlic
2 tablespoons water
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 tablespoon pure maple syrup
1 teaspoon ground cumin
1 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
1 medium eggplant (about 1 pound), sliced lengthwise into 1/2-inch thick planks
1 large yellow squash (about 10 ounces), sliced lengthwise into 1/2-inch thick planks
1 medium zucchini (about 6 ounces), sliced lengthwise into 1/2-inch thick planks
One 15-ounce can chickpeas, drained and rinsed
1/4 cup lightly packed finely chopped dill fronds, plus 3 dill sprigs, for garnish
1 tablespoon sesame seeds, toasted or untoasted
8 pitas
1 medium Persian cucumber, thinly sliced into ribbons on a mandoline
2 oregano sprigs, for garnish

Steps:

  • Preheat a grill on medium heat to 400 degrees F. Alternatively, preheat a two-burner grill pan over medium-high heat. Clean and oil the grill grates or grill pan.
  • Meanwhile, make the sauce: In a small food processor, combine the lemon zest and juice, tahini, garlic, water, olive oil, maple syrup, cumin, turmeric, 1 teaspoon salt and 1/4 teaspoon pepper. Process until smooth. Taste for seasoning. Set aside.
  • Drizzle both sides of the eggplant, yellow squash and zucchini with olive oil and sprinkle with salt and pepper. Grill each side until tender and charred, 3 to 4 minutes. Remove and let cool slightly, then cut into 1/2-inch cubes. Transfer to a large bowl; add the chickpeas, chopped dill, sesame seeds and a sprinkle of salt and pepper. Toss together.
  • When ready to serve, lightly grill both sides of each pita. Gently fold the pitas in half, keeping them intact, and fill with the vegetable mixture. Top each pita with 1 to 2 cucumber ribbons, a liberal drizzle of the sauce and a few dill fronds and oregano leaves. Serve warm or at room temperature.

TURKEY-CUCUMBER PITA



Turkey-Cucumber Pita image

Pass on the ho-hum sandwich and try our tasty pita-wich instead! Stuffed with turkey, tomatoes and cucumbers, it's a refreshing change of pace.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 1 serving.

Number Of Ingredients 7

1 whole wheat pita bread (6 inch)
1 Tbsp. MIRACLE WHIP Dressing
1 lettuce leaf
4 slices OSCAR MAYER Deli Fresh Smoked Turkey Breast
2 slices tomato
1 KRAFT 2% Milk Singles
4 slices cucumber

Steps:

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

Nutrition Facts : Calories 300, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 17 g

QUINOA-AND-TURKEY PATTIES IN PITA WITH TAHINI SAUCE



Quinoa-and-Turkey Patties in Pita with Tahini Sauce image

Categories     Sauce     Sandwich     turkey     Side     Fry     Quinoa     Simmer     Boil

Yield serves 6

Number Of Ingredients 17

2 1/4 cups water, or more as needed
1 cup quinoa, rinsed and drained
1 garlic clove
1/4 cup tahini (sesame seed paste)
1/4 cup fresh lemon juice
12 ounces ground turkey, preferably at least 7% fat
1/4 teaspoon plus 1 pinch ground allspice
1/2 teaspoon plus 1 pinch ground cumin
Pinch of crushed red pepper flakes (optional)
2 tablespoons finely chopped fresh mint
2 scallions, trimmed and finely chopped
Coarse salt
2 teaspoons neutral-tasting oil, such as canola or safflower, plus more if needed
6 lettuce leaves, torn into large pieces
1 English cucumber, thinly sliced
1 small red onion, halved and thinly sliced
6 pitas (6-inch)

Steps:

  • Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir once, cover, and reduce heat to a simmer. Cook until quinoa is tender but still chewy and has absorbed all the liquid, about 15 minutes. Fluff quinoa with a fork; let cool.
  • Meanwhile, process garlic, tahini, lemon juice, and remaining 1/4 cup water in a food processor until smooth. If mixture is too thick to pour, thin with more water. Transfer dressing to a small bowl; cover and refrigerate.
  • In a clean food processor, pulse turkey, allspice, cumin, crushed red pepper flakes (if using), mint, scallions, and 3/4 teaspoon salt until a smooth paste forms. Add quinoa; process until mixture comes together around the blade, about 2 minutes. Transfer to a bowl. With dampened hands, roll about 2 tablespoons quinoa mixture into a ball; flatten slightly, and place on a plate. Repeat with remaining mixture to make 24 patties.
  • Heat the oil in a large cast-iron skillet or grill pan over medium, until hot but not smoking. Working in batches, fry patties until cooked through, about 8 minutes per side. Transfer patties to a clean plate, and cover loosely with foil to keep warm. Add more oil to skillet between batches as necessary.
  • Divide lettuce, cucumber, and red onion evenly among pita breads. Top each with 4 quinoa patties, then drizzle each sandwich with about 1 tablespoon tahini dressing. Fold pitas over filling, and serve.
  • Nutrition Information
  • (Per Serving)
  • Calories: 434g
  • Saturated: 2.1g
  • Unsaturated Fat: 6.9g
  • Cholesterol: 32.5mg
  • Carbohydrates: 60g
  • Protein: 23g
  • Sodium: 380mg
  • Fiber: 5.1g

TURKEY PITAS WITH CREAMY SLAW



Turkey Pitas with Creamy Slaw image

Pack these pockets 'o' fun for school, work or a weekend picnic-or just eat them at home. Toss in a few slices of red pepper for extra color and crunch. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

3 cups coleslaw mix
1/4 cup golden raisins
3 tablespoons chopped red onion
1/3 cup reduced-fat mayonnaise
3 tablespoons mango chutney
8 pita pocket halves
1/2 pound sliced deli turkey
8 ready-to-serve fully cooked bacon strips, warmed
1 medium cucumber, thinly sliced

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.

Nutrition Facts : Calories 427 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 1257mg sodium, Carbohydrate 57g carbohydrate (18g sugars, Fiber 3g fiber), Protein 21g protein.

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