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
Instructions
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. Using long-handled tongs, moisten a paper towel with cooking oil and 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 Submitted
6/9/2012
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