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  • Moroccan Turkey Pita Sandwiches

    Ingredients

    Turkey

    • Ingredients
      Amount
    • Ras al Hanout (Moroccan spice mix)
      1 Tbsp.
    • Harissa paste
      1 Tbsp.
    • Olive oil
      2 Tbsp.
    • Salt
      2 tsp.
    • Turkey breast tenderloin
      12 oz.

    • Ingredients
      Amount
    • Persian cucumbers or one long English cucumber
      2 ea.
    • Cherry tomatoes, cut in half
      1 cup
    • Jalapeño chili pepper, finely sliced
      1 ea.
    • Feta cheese, crumbled
      ½ cup
    • Kalamata olives, pitted
      ½ cup
    • Olive oil
      2 Tbsp.
    • Salt
      as needed
    • Black pepper
      as needed
    • Mint leaves
      ½ bu.
    • Cilantro leaves
      ½ bu.
    • Dill sprigs
      ¼ bu.

    • Ingredients
      Amount
    • Greek yogurt
      1 cup
    • Honey
      2 Tbsp.
    • Tahini
      ¼ cup
    • Lemon, juice of
      1 Tbsp.
    • Salt
      to taste
    • Black or Aleppo pepper
      to taste

    • Ingredients
      Amount
    • Pitas, warmed
      4 ea.

    • Ingredients
      Amount
    • Baby red leaf lettuce
      2 cups

    Method

    1. Rub seasoning on all surfaces of the turkey. Allow to marinade for 1 hour or up to overnight.
    2. Prepare grill or grill pan for direct grilling. Grill turkey tenderloin over medium heat for 15 to 20 minutes or until turkey reaches an internal temperature of 165°F. Allow turkey to rest for 5 minutes before slicing thinly on the diagonal.
    3. Mix together the sliced cucumber, ½ cherry tomatoes, sliced jalapeño and olive oil, stir to coat. Season to taste with salt and pepper. Add olives, feta, mint, cilantro, dill, and gently stir together. Set aside.
    4. Mix the yogurt, tahini, honey, and lemon juice, season to taste with salt and pepper. Keep cold.
    5. Cut open the warm pita, and spread the yogurt tahini sauce inside. Add the lettuce, sliced turkey and a spoonful of the cucumber and feta salad. Serve immediately.